Directions
you don’t need to chop all herbs and scallion/garlic before adding to the blender (like I did), instead you can put them directly in the chopping bowl with the other ingredients.
to the cooked lentils add cheese, breadcrumbs …
the potato (if you have it) cut in small pieces, chopped herbs and scallion and/or garlic. NOTE: my lentils had too much liquid so I had to add the potato and lots of breadcrumbs.
blend and add salt and pepper to taste (about 2 tsp sea salt, more if using iodized salt)
set oven at 450 F*
with olive oil grease the inside of the oven dish(es) where you’ll place the meatballs. Apart beat 2 eggs, add a pinch of salt.
move the lentil mix into a bowl, place breadcrumbs on a large sheet of wax paper
with the help of a spoon or ice-cream scoop take a small amount of mix and make a small ball
dip into egg
and coat well with bread crumbs.
slightly flatten the top and place meatballs in the oven pan
add more olive oil, and turn upside down. I was able to make about 50 meatballs.
cover pans with foil and bake covered at 450 F* for about 15′, uncover, set oven to 425 F* and bake for further 15/20 minutes or until they are slightly browned on the outside and tender inside.
Serve alone or with a salad or tossed on a tomato-sauce pasta. Buon Appetito with the Baked Lentil Meatballs!
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