Quinoa Lentil Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
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.
1.5 cups cooked lentils, pureed1 cup cooked quinoa2 large eggs, lightly beaten2/3 cup plain breadcrumbs1/2 cup part skim ricotta cheese1/4 cup grated Parmesan cheese1 1/2 teaspoon chopped parsleySalt 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.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 4.6 g
- Cholesterol: 72.4 mg
- Sodium: 279.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.0 g
- Protein: 10.6 g
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