Lentil Ricotta Meatballs
Elevate your meatless meal game with these delectable Lentil Ricotta Meatballs—a perfect blend of hearty lentils, creamy ricotta cheese, and savory herbs. These vegetarian meatballs are packed with protein and flavor, combining tender brown or green lentils with the richness of Parmesan and a touch of garlic for an irresistible bite. Baked to golden perfection, they’re brushed with olive oil for a crispy exterior while remaining soft on the inside. Served with a zesty marinara sauce, these versatile meatballs can be enjoyed over pasta, as a flavorful sub sandwich filling, or as an elegant appetizer. Ready in just an hour, this healthy and satisfying dish is sure to become a weeknight favorite. Ideal for vegetarians or anyone looking to enjoy plant-based comfort food.
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Recipe Information
Ingredients
- 1 cup (dry) Brown or green lentils
- 2.5 cups Water or vegetable broth
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.75 cup Breadcrumbs
- 2 cloves Garlic cloves, minced
- 1 unit Egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce (for serving)
Instructions
Rinse the lentils under cold water, then place them in a medium-sized pot with 2.5 cups of water or vegetable broth.
Bring the lentils to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid and allow the lentils to cool slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the cooked lentils until they are broken down but not completely pureed. You want a slightly chunky texture.
Transfer the processed lentils to a large mixing bowl. Add the ricotta cheese, Parmesan, breadcrumbs, minced garlic, egg, parsley, oregano, salt, and black pepper. Stir everything together until well combined.
Using clean hands or a small cookie scoop, shape the mixture into meatballs about 1.5 inches in diameter. You should get around 16-20 meatballs depending on the size.
Place the meatballs on the prepared baking sheet. Brush the tops lightly with olive oil for extra crispness.
Bake the lentil ricotta meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch.
While the meatballs are baking, warm the marinara sauce in a saucepan over medium heat.
Serve the meatballs hot, topped with marinara sauce, over cooked pasta, on a toasted sub roll, or as an appetizer.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 7660 mg | 333% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 39.2 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1693 mg | 130% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
