And here we finally are, at the summer season! How long have we waited for it this year? After the difficult quarantine period, we all feel the need to escape more than usual, and I’d say rightly so! Even in food, habits change, but not those related to the health aspect, which must remain. Yes, because instead of making a full load of legumes with steamy soups, stews, and purees, we make them with convenient and tasty meatballs! They will be perfect to take to the beach or on a day trip. Obviously baked, for a reduced calorie intake, although nothing prevents you from frying them! I then propose my version with organic red lentils, which, rich in fiber, contribute to providing significant levels of specific vitamins and minerals, as well as antioxidants and lecithins. Moreover, they have a much shorter cooking time compared to traditional ones, which is not bad at all! My pairing includes the saltiness of Pantelleria capers, which I can obtain thanks to a little shop in Acireale, selling all the typical products of our geographical area, of which I am proud. Last but not least, a copious amount of basil, which with its unmistakable scent, will give these meatballs a truly unique flavor! Serve them accompanied by a fresh salad as a vegetarian main course, or as delightful finger food in a buffet, paired with aromatic sauces and various types of hummus, they will be truly delicious and a definite success!
All “vegetarian” recipes are without meat and/or fish (Note: the use of other animal protein-based foods, such as eggs and cheese, is possible).
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients for about 30 meatballs:
- 6.35 oz organic peeled red lentils
- 2 eggs
- 2 carrots
- 1 onion
- 1.4 oz capers in salt
- 1.75 oz breadcrumbs
- 1.1 oz grated Parmigiano Reggiano DOP
- 15 leaves basil
- to taste extra virgin olive oil
- 1 pinch salt
- to taste pepper
Preparation:
Wash the lentils thoroughly under running water (fig. 1).
Meanwhile, trim the carrots, peel them, and chop into brunoise (fig. 2).
In a large pot, cook the lentils with the onion and carrots covering with cold water, then salt (fig. 3).
From the boiling point, let them cook on low heat for 15 minutes or according to the time indicated on your package. The cooking water should be almost entirely absorbed (fig. 4).
Drain the residual broth well with a sieve, then transfer the lentils to a large bowl. Add the eggs, capers rinsed under running water and well-drained, and finally the torn basil (fig. 5).
Adjust the salt and pepper. Also add the breadcrumbs and grated Parmigiano (fig. 6).
Mix well until you get a firm consistency. With slightly damp hands, form meatballs a little larger than a walnut and slightly flatten them (fig. 7).
Place them on a baking sheet lined with parchment paper (fig. 8).
If you like, you can coat half of them in breadcrumbs, but it is entirely optional (fig. 9).
Put the meatballs in the oven at 356°F for 20 minutes, then turn them and cook for another 5 minutes until completely golden (fig. 10).
Serve them still hot accompanying with a fresh salad and more basil.
And voilà… your red lentil meatballs with capers and basil are ready to be enjoyed!
A detail of the interior.
Bon Appetit from FeFe’s kitchen!
