After the great success of chickpea meatballs, today I made lentil meatballs. Easy and quick, but above all very good. Perfect to serve with a nice salad or as a side dish. I fried them, but alternatively, they can be cooked in an air fryer or in the oven. They are also delicious in a pan. In short, they are good no matter how you cook them, you just have to try them. I leave you with more meatball ideas if you love them as much as I do.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz dry lentils (or canned)
- 1 egg
- 2 tbsps breadcrumbs (plus more for coating)
- 3 tbsps grated cheese
- to taste ground spices (garlic, parsley, oregano, nutmeg, black pepper)
- 1 pinch salt
- as needed olive oil
Tools
- Blender
- Bowl
- Frying Pan
Steps
Boil the lentils in plenty of water for about 30 minutes. (Skip this step if you are using canned lentils and pour them into the blender).
Blend them for a few seconds.
Transfer the lentils to a bowl and add the remaining ingredients. Feel free to remove or add different spices than those I used.
Form the meatballs with slightly wet hands.
Dip them in breadcrumbs.
And fry them in hot oil.
