YOUR SOLIN GENERATED RECIPE
Crispy Lentil Meatballs with Fresh Herbs
Enjoy these crispy, flavorful lentil meatballs packed with fresh herbs and mellow spices. With a satisfying crisp on the outside and a tender interior, these meatballs blend red lentils, oats, and a touch of nutritional yeast for an extra protein boost, making them a balanced and delicious option for anytime meal.
INGREDIENTS
1/3 cup dry red lentils (cooked to about 1 cup)
1/4 cup rolled oats
1 large egg
1 large egg white
1 tbsp chickpea flour
1 tbsp nutritional yeast
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 clove minced garlic
1/4 small onion, finely chopped
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the cooked red lentils, rolled oats, whole egg, egg white, chickpea flour, and nutritional yeast.
Add the chopped parsley, basil, minced garlic, and finely chopped onion. Season with salt and pepper.
Mix all the ingredients well until you achieve a cohesive mixture. If the mixture feels too wet, add a little more chickpea flour or oats.
Shape the mixture into small meatballs, about the size of a golf ball, and place them evenly on the prepared baking sheet.
Drizzle the meatballs lightly with olive oil to help with crisping.
Bake in the preheated oven for 20-25 minutes, turning them halfway through, until the meatballs are golden and crisp on the outside.
Remove from the oven and let cool slightly before serving.