Lentil Meatballs for Spaghetti

August 12, 2016 at 9:19 pm Leave a comment

We adopted an Iraqi baby in the spring of 2015, and I’ve become a huge fan of Nadia’s Healthy Kitchen as I learn to cook both authentic Iraqi food as well as fusion foods that combine Middle Eastern and Western flavors.

We’ve made these meatballs a few times and add them to our already prepared pasta and sauce. Our little guy loves them!

  • 1 cup dried brown lentils
  • 2 to 3 cups vegetable broth
  • 2 garlic cloves
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 medium onion, chopped
  • 2 TBSP fresh lemon juice
  • 4 TBSP oat flour
  • 1 TBSP tomato puree
  1. Add the lentils and broth to a pan and simmer for about 30 minutes or until all the broth has been soaked up. I usually start with 2 cups of broth and add more if necessary to ensure the lentils are soft. Leave to cool before moving to the next step. Note: the cooling of the lentils is actually pretty important. I didn’t let my last batch cool, and it made the meatballs soggy.
  2. Preheat your oven to 350 degrees.
  3. Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
  4. Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.
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Entry filed under: Dairy-Free, Fusion, Special Diets, Vegan, Vegetarian, Wheat-free. Tags: , , , .

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