Lentil Meatballs
Share
We love these lentil meatballs for an easy, weeknight-friendly meal. Made with protein-packed lentils and plenty of Saturday Sauce, they’re deeply flavorful with a golden, crusty exterior. We like serving them on a bed of Saturday Sauce (extra for dipping is encouraged), but they’re just as good alongside your favorite grain or veggie.
Serves 4-6 People
INGREDIENTS
- 1 cup cooked brown lentils
- 1 cup Saturday Sauce
- 1 egg
- 1 cup plain breadcrumbs
- 1/2 cup fresh parsley
- 2 Tbsp. extra virgin olive oil
DIRECTIONS
- Add your cooked lentils, Saturday Sauce, egg, bread crumbs and parsley to a processor and pulse until fully combined (leave a little texture vs. creating a puree).
- Using a scooper (use the smallest size, ~.38 oz), scoop our your mixture and roll with your hands into a mini ball (if mixture is too wet to roll, add more breadcrumbs) and repeat.
- In a deep pan, heat your olive oil. Cook your meatballs on medium high, getting a nice sear on each surface (make sure you are flipping the meatballs halfway through and shaking the pan to roll the balls around so that they get cooked on all sides).
SUGGESTED PAIRINGS
- Dip with or serve on a bed of Saturday Sauce.
- Top with Shuug Harissa and Zhoug hot sauces. We made a yogurt dip with Shuug's Harissa and some preserved lemon and it was the perfect pairing with these balls.
- Serve alongside your favorite grain or veggie. We served out sauced alongside some lemony pearl couscous with herbs and pine nuts.