Lentil Meatballs

🛒 Ingredients

• Dry Red Lentils 50 g · 175 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Gluten-Free Breadcrumbs 20 g · 70 kcal
• Ground Flaxseed Meal 7 g · 37 kcal
• Fresh Parsley 5 g · 2 kcal
• Olive Oil 10 g · 90 kcal
• Cumin Powder 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Black Pepper 1 g · 1 kcal

👨‍🍳 Instructions

1. Rinse dry red lentils thoroughly and cook according to package instructions until very tender. Drain any excess water. While lentils cook, prepare the flax egg by mixing ground flaxseed meal with 20ml of water and letting it sit for 5 minutes to thicken.
2. Preheat your oven to 190°C (375°F). Finely chop the onion and garlic. In a small pan, heat a teaspoon of olive oil and sauté the onion until translucent, then add garlic and cook for another minute until fragrant. Let cool slightly.
3. In a large bowl, mash the cooked lentils coarsely. Add the sautéed onion and garlic, flax egg, gluten-free breadcrumbs, chopped fresh parsley, cumin powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
4. Form the mixture into small, golf-ball sized meatballs. Arrange them on a baking sheet lined with parchment paper, leaving some space between each. Lightly brush with the remaining olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy. Serve hot with your favorite sauce or as part of a meal.