Comments on: Lentil-Ricotta “Meatballs”

By: Wren Hansen

Wren Hansen — Fri, 07 Oct 2022 21:37:37 +0000

These were fantastic and will be made again (and again and again). I used pardina lentils and added home grown dried oregano and thyme and coriander powder, next time I will add Mexican or Indian spices. These are so much more than meatballs! Thank you!

By: rinabeana

rinabeana — Wed, 01 Apr 2015 17:32:55 +0000

The first time I made these, I had reservations about frying (I rarely fry anything in oil), but I decided to follow the recipe. I made some sauce and we had them with spaghetti squash. The good news is that the “meat”balls tasted great (even to my carnivorous husband). Unfortunately, they did not hold up to a good soaking, as described. They fell apart at the slightest pressure. I think they didn’t cook evenly on the outside in the oil. Not to be deterred, I tried again (since my husband requested them) and baked them at 400F for about 30 minutes, flipping once. I actually made them the night before we were going to eat them and left them in a pot of sauce in the fridge. They help up wonderfully! I also monkeyed with the recipe a bit because I like to make extras and freeze for future use, as well as have plenty of lunch leftovers. I used a bag (1 lb.) of lentils, which made about 6c. prepared. I mashed and mixed with 1 1/2 c. breadcrumbs, 1/2 c. nutritional yeast, 4 eggs, ~1 1/4 c. ricotta (leftover from the first time), 1 c. shredded Parmesan, and some Italian seasoning. I got 4 dozen meatballs. I definitely agree that the chilling step before rolling into balls is necessary. At any rate, this recipe will be a staple in our house. Thank you for sharing!

By: beccarudy

beccarudy — Tue, 28 Feb 2012 21:22:55 +0000

So far my favorite non-imitation meat “meat”balls. They had a lovely texture and lots of flavor. I cooked my lentils with some whole garlic cloves smashed and a half an onion to give some flavor, they worked out perfectly!

By: Christianne

Christianne — Thu, 30 Dec 2010 23:33:02 +0000

These are SO good! I used cottage cheese instead of ricotta, and they were very rich and flavorful. I will definitely make these again.

By: doulakaren

doulakaren — Tue, 03 Aug 2010 18:10:02 +0000

I thought these were fantastic. I used these on mini meatball sandwiches like Ree did for her 16 minute meals and they were really great. I haven’t eaten a real meatball in probably 20 years but this seemed to get the texture down!

By: doulakaren

doulakaren — Mon, 02 Aug 2010 19:37:52 +0000

i also don’t know what ‘prepared’ lentils are! I just cooked up some lentils and considered them ‘prepared’ — but when i read about having to boost the flavor, I was uncertain. I dumped a giant portion of Italian Seasoning into the mix hoping to boost the flavor that way! Going to get the mixture out of the fridge now so hopefully I interpreted it correctly!

By: Gammaroobob

Gammaroobob — Sat, 03 Jul 2010 15:24:50 +0000

These were absolutely delicious – but my experience is they don’t reheat well. Any ideas for reheating would be appreciated – as the recipe makes so many! But wonderful with tomato sauce and spaghetti – absolutely cannot tell there’s no meat! Thanks!!

By: kells9

kells9 — Fri, 02 Jul 2010 13:37:33 +0000

Rookie question – what exactly are ‘prepared’ lentils….? Just ones that have been soaked overnight? Please help, these look fantastic and I would love to make for my kiddos!
Thanks~

By: jillka

jillka — Tue, 22 Jun 2010 13:29:13 +0000

I made these for the first time and then had surprise guests over. I was a little worried about serving them having not actually ever tried out the recipe before, but they were great! My kids, husband, and friends loved them. Thank you for an alternative to meat that I’ll actually look forward to eating!

By: tinafromtexas

tinafromtexas — Fri, 18 Jun 2010 18:01:04 +0000

I made these and absolutely loved them! Even the carnivore in my house loved them. He said “if you didn’t tell me they weren’t beef, I might not have even noticed.”
I added a handful of fresh basil to the mix.
I will be making these again and again! Thanks for sharing!

To anyone trying these: The chilling time is mandatory. Don’t try to rush it!