8 Reviews
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rinabeana on 4.1.2015
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!
beccarudy on 2.28.2012
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!
Christianne on 12.30.2010
These are SO good! I used cottage cheese instead of ricotta, and they were very rich and flavorful. I will definitely make these again.
doulakaren on 8.3.2010
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!
Gammaroobob on 7.3.2010
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!!
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Wren Hansen on 10.7.2022
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!
doulakaren on 8.2.2010
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!
kells9 on 7.2.2010
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~
Gammaroobob on 6.18.2010
can these be frozen after frying? Thanks; want to try them tonight!
susiqokc1984 on 6.15.2010
Excellent recipe. I can’t wait to try it. I love lentils, and what a nice replacement for meat every once in a while.