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Lemony Lentil Meatballs with Pistachio Pesto
Ingredients
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Meatballs
-
2 cups overcooked lentils
- 2 eggs lightly beaten
- 1/4 cup ricotta
- 1 large clove garlic, minced
- 1/2 of a large shallot, minced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3/4–1 cup breadcrumbs
- 1/2 lemon, juiced
Pistachio Pesto
- 1 clove garlic
- 1/4 cup pistachios
- 2 tablespoons hemp seeds
- 1/2 lemon, juiced
- 1/2 teaspoon sea salt
- 2 cups basil leaves
- 1/3–1/2 cup
extra virgin olive oil - 2 tablespoons grated pecorino
-
1/4 cup grated Parmesan
Instructions
- In a large bowl combine the overcooked mushy lentils with all the other ingredients. Start with 3/4 cup of the breadcrumbs and add more if the mixture seems too wet.
- Set the meatball mixture into the fridge to chill while making the pesto.
- In a blender or food processor add all the pesto ingredients but the olive oil. Also, make sure the basil is the last thing you add so it is at the top of the blender or food processor.
- Start the blender or food processor and slowly stream in the olive oil until the sauce reaches a creamy consistency.
- Preheat the oven to 400 F
- Roll the lentil mixture into a 1” round ball between your palms, it should hold together.
- Line a baking sheet with parchment paper and spray/brush the meatballs with a bit of oil.
- Bake for about 15-20 minutes until the tops are golden brown. Remove to cool slightly.
- Serve with sauteed veggies, your favorite noodles, on a bed of greens, or simply on their own with a nice drizzle of pesto sauce. Enjoy 🙂
