Quinoa Lentil Meatballs

1.5 cups cooked lentils, pureed
1 cup cooked quinoa
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup part skim ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoon chopped parsley
Salt and freshly ground pepper, to taste

Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.

When ready to cook, shape mixture into 1 1/2-inch balls. I used a melon bal tool to form the meatballs.

You have two cooking options:

1) Heat about 1/2-inch of oil in a nonstick skillet over medium heat. Add
shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off.
OR
2) In a 375 degree oven, place meatballs on a nonstick pan and bake for 30 -40 minutes rotating meatballs every 10 minutes. Cooking time depends on meatball size.

After cooking, add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.


Serving Size: Makes 7 servings of 4

Number of Servings: 7

Recipe submitted by SparkPeople user MIKET78.