I am constantly on the hunt for hearty meatless meals. We are not vegetarians, by any means, but I do try to incorporate a couple of vegetarian dinners into our meal plan each week. Anyone else with me on this? Read more about this philosophy here.
These Lentil Ricotta “meatballls” with lemon and basil definitely fit the bill. And what amazes me about this recipe is that you can make as many “meatballs” as you see pictured… from just one cup of dried lentils! I mean, you can buy a whole bag of lentils for a dollar, so that couldn’t be any more budget-friendly for dinner. Now, the ricotta and parmesan might up the price a little, but just imagine the basil from your garden, homemade breadcrumbs from stale bread you might’ve thrown out anyway, spices from your cabinet, and less than a dollar on a lemon. Top off the finished “meatballs” with a box of whole-wheat noodles and a jar of your favorite marinara sauce and voila—it’s a dinner that’s both healthy and good for your wallet. Plus, with this many “meatballs” in one recipe, you’ll have leftovers for sure! Enjoy. :)
Ricotta Lentil “Meatballs” (with lemon and basil)
Ingredients
For the lentils
- 1 cup green lentils (picked over and rinsed)
- 2 cups water
For the “meatballs”
- 2/3 cup whole-wheat bread crumbs
- 1/3 cup parmesan cheese (freshly grated)
- 1/4 cup fresh basil (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/2 teaspoon salt
- pepper (to taste)
- 15 ounces ricotta cheese
- 2 eggs (beaten)
- olive oil (for cooking)
For serving
- 10 ounces whole-grain pasta (cooked (dry weight listed))
- 1 cup marinara sauce
Instructions
For the lentils
- Combine the lentils and water in a small pot over medium-high heat. Bring to a boil then reduce to a simmer and cook, uncovered, until tender, about 18 to 20 minutes. Add extra water if necessary until the lentils are tender enough.
- Drain the lentils and transfer to a food processor. Process until smooth.
For the “meatballs”
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the pureed lentils to a large bowl along with the bread crumbs, parmesan, basil, garlic, lemon zest, salt, and pepper. Stir until well combined then mix in the ricotta and eggs. Form into 1-inch “meatballs” and place in rows on the baking sheet (close together, if necessary).
- Brush or spray the “meatballs” with olive oil and cook until golden brown, turning them over halfway through, about 16 to 20 minutes total. Serve over whole-grain pasta with your favorite marinara sauce and extra parmesan for garnish (if desired).
I wonder if subbing cottage cheese for the ricotta (as my mother did in lasagna) would work? Dry curd would be preferable but again might raise cost and reduce availability.
We have not tried it, but it might just work. If you try it out please let us know! – Nicole
How would you reheat these after freezing?
I would put them in the fridge to defrost overnight and then bake them as directed (adding a little extra time since they’d be starting out cold).
My family of five, including a carnivore husband, really enjoyed this for dinner tonight. The adults had the meatballs over spaghetti squash while the kids had them over pasta. My vegetarian daughter said the meatballs reminded her a lot of turkey meatballs I used to make for her. We will definitely make this recipe again. We do have one picky eater (our youngest) who didn’t care for them, but she doesn’t care for most foods other than crackers . I keep offering her healthy food!
I used the leftover “meatballs” like falafel in a whole wheat pita wrap spread with hummus for lunch following this for dinner.
That sounds delicious! – Nicole
This recipe looks really good! Does it have to be green lentils? I can’t find those at the store. Green lentils are not the same as split peas, right?
They are different, but similar. I think it would work as a sub!
Can you freeze these ?
Yes! They are perfect for freezing. – Nicole
Thank you.
Do you have a gluten free recipe for the lentil meatballs?
Simply swap gluten free bread crumbs for the whole wheat and serve over zucchini noodles.
Any suggestions for subbing the ricotta for the lactose intolerant? Sprouted tofu?
I am honestly not sure since I don’t usually cook dairy-free! Sorry!