These lentil meatballs are very flavorful and tasty. They play a similar role to real meatballs but are much healthier and probably cheaper too (oh yea, and of course they’re vegetarian).
Lentil meatballs are amazingly versatile -- more so than their carne counterparts. You can add them to the menu next time spaghetti night rolls around, eat them as a snack in the afternoon to tide you over until dinner, crumble them over salads for lunch or toast a baguette and make a lentil meatball sub! (That's my favorite way!)
Last time I whipped up a batch we had a ton left over so I froze the uneaten ones and they made really easy, fast lunches. We just popped a couple in the microwave with some tomato sauce and a little mozzarella for a quick bite. They’re healthy and actually keep you full, which is pretty awesome.
These puppies won't make you feel gross after you eat them either. Lentils are packed with fiber and protein so they don’t spike your blood sugar levels after a meal.
If you’ve been trying to find more ways to fit legumes into your diet, this is a great place to start. Lentils cook much faster than other beans and you don’t have to pre-soak them for hours. Personally, I think they’re one of the best tasting legumes and this recipe has the added benefit of a familiar taste if you're new to switching away from meat.
Hope you enjoy!
* This recipe makes about 40 1" meatballs. Leftovers freeze easily but you might want to cut the recipe if you don't need that many. :)