Cooking and Serving: 60 minutes | 24 meatballs
Ingredients
1 pound red lentil beans, rinsed (any lentil will do, though – red just | 3 cups (24 fluid ounces) vegetable stock | 1 medium onion, peeled and diced
Description
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes | Servings: 24 meatballs
Ingredients
1 pound red lentil beans, rinsed (any lentil will do, though – red just
3 cups (24 fluid ounces) vegetable stock
1 medium onion, peeled and diced
2 tablespoons extra-virgin olive oil, (plus more for drizzling)
20 ounces sliced white or ba * ½ teaspoon kosher salt
1 cup gluten free bread crumbs
½ cup tomato marinara sauce
2 teaspoons gluten free Worcestershire sauce, (both Lea & Perrins and Heinz
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
3 ounces Parmigiano-Reggiano cheese, finely grated
2 eggs, at room temperature, beaten
Instructions
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
Place the lentils and the stock in a medium heavy-bottom saucepan, and bring.
minutes, or until most of the liquid is absorbed.
While the lentils are cooking, in another medium heavy-bottom saucepan, saute.
Add the sliced mushrooms and salt, and mix to combine. Cover and cook until.
In the bowl of a food processor fitted with the steel blade, place the.
should not see any recognizable pieces of mushroom.
Transfer to a large, wide bowl. Place half of the cooked lentil beans in the.
With a medium (approximately 2-inch) ice cream scoop, scoop the mixture onto.
Broil for 5 minutes, rotating once during broiling, to brown the tops.
meatballs will firm up as they cool.