Lentil Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dried sprouted lentils1/2 cup soaked/cooked chickpeas1/4 cup wheat germ2 slices ezekiel bread, toasted and ground to crumbs1/2 cup cooked brown rice1/4 cup flax meal1 small onion, minced3 cloves garlic, minced2 eggs1 tsp. dried oregano leaves1 tsp. dried thyme leaves1.5 Tbsp. soy sauce1 tbsp tomato paste3 tbsp vegetable broth1/2 tsp. Tabasco sauce1/2 tsp. salt1/8 tsp. white pepper
Preheat oven to 400 degrees F.
Place lentils and chickpeas in a small saucepan and cover with 2 cups of water. Cook over low heat for up to 30 minutes, or until lentils are mushy. Coarsely mash lentils with chickpeas. Combine with remaining ingredients.
Scoop up about 2 tbsp of the mixture at a time into your hands and form it into a tight ball. Place on a lightly greased cookie sheet and bake for 20-30 minutes, until nicely browned.
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
Place lentils and chickpeas in a small saucepan and cover with 2 cups of water. Cook over low heat for up to 30 minutes, or until lentils are mushy. Coarsely mash lentils with chickpeas. Combine with remaining ingredients.
Scoop up about 2 tbsp of the mixture at a time into your hands and form it into a tight ball. Place on a lightly greased cookie sheet and bake for 20-30 minutes, until nicely browned.
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 3.7 g
- Cholesterol: 70.1 mg
- Sodium: 82.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.6 g
- Protein: 7.0 g
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