Lentil-Ricotta “Meatballs”

Ingredients

• 2 cups Prepared Or Canned Lentils, Pureed
• ⅔ cups Plain Breadcrumbs
• 2 whole Large Eggs, Lightly Beaten
• ½ cups Fresh Ricotta, Well-drained
• ¼ cups Freshly Grated Parmesan Cheese
• 1-½ teaspoon Fresh Chopped Italian (Flat-leaf) Parsley
• Canola Oil, For Frying
• Marinara Sauce, Optional

Preparation Instructions

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.

When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped “meatballs” and cook until browned all around, turning only once. Transfer to a paper-towel-lined plate and let the excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container for up to three days.

Note: if you’re pressed for time or simply don’t have prepared lentils readily available, you’ll need to boost the flavor. While this isn’t a tested tip, my guess is using seasoned breadcrumbs will help do the job. My Parmesan skillet croutons make excellent seasoned breadcrumbs—just give them a whirl in your food processor or mini-chopper.