Lentil Meatballs with Lemon Pesto

🥘 Ingredients

• Parmesan
  4 tbsp, 2 Tbsp
• Ricotta
  3/4 c
• basil
  1 c
• eggs
  2
• fennel seed
  1/2 tsp
• garlic
  2 clove
• lemon juice
  1
• lemon zest
  1
• lentils
  2 c
• olive oil
  1/3 c
• panko breadcrumbs
  2/3 c
• parsley
  2 Tbsp
• pepper
  1 tsp
• pine nuts
  4 tbsp
• salt
  1.5 tsp
• thyme
  1 pinch
• water
  2 Tbsp

🍳 Cookware

• food processor
• mixing bowl
• baking sheet
• parchment paper

1. 1

   In a food processor , pulverize the cooked lentils into mush.

   lentils: 2 c
2. 2

   Put them in a mixing bowl , and add the lightly beaten eggs , Ricotta , grated Parmesan , minced 1 clove of garlic , minced fennel seed , chopped parsley , thyme , salt , and pepper .

   eggs: 2, Ricotta: 3/4 c, Parmesan: 4 tbsp, garlic: 1 clove, fennel seed: 1/2 tsp, parsley: 2 Tbsp, thyme: 1 pinch, salt: 1 tsp, pepper: 1 tsp
3. 3

   Stir in panko breadcrumbs and let sit for ⏱️ 20 minutes .

   panko breadcrumbs: 2/3 c
4. 4

   For the pesto sauce, put 1 clove of garlic , pine nuts , lemon zest and lemon juice and 1/2 tsp of salt in a food processor. Add packed basil leaves and olive oil until you get a smooth, sauce-like consistency.

   garlic: 1 clove, pine nuts: 4 tbsp, lemon zest: 1, lemon juice: 1, salt: 1/2 tsp, basil: 1 c, olive oil: 1/3 c
5. 5

   Add water , oil, or lemon juice to thin as desired.

   water: 2 Tbsp
6. 6

   Stir in 2 Tbsp of grated Parmesan and set aside.

   Parmesan: 2 Tbsp
7. 7

   Preheat the oven to 400°F and form lentil mixture into 1-inch balls.
8. 8

   Line a baking sheet with parchment paper and spray with olive oil. Bake for 15 to ⏱️ 20 minutes on the middle rack, turning halfway through.