Lentil Meatballs and Spiralized Veggie Noodles
Easy. Fun. Hearty. Versatile. If you don’t have a spiralizer, don’t get yourself all in a twist. You can always just spend hours cutting your zucchini and carrots into really thin and long strips, or just use regular pasta noodles.
But, if you want to invest a small amount of your green dough, the Veggetti Pro is the one I use.
The lentil walnut balls are beyond delicious, and can be used in a variety of ways. Top them on a creamy plate of curry spiced risotto. Make them bigger and stuff them in a hoagie roll with caramelized onions and your favorite condiments!
Prep time: 15 minutes
Cook time: 15-20 minutes
Makes: 24 1″ lentil balls and may serve 4-6 people
Ingredients
Lentil Meatballs
- 1 shallot, minced
- 3 cloves garlic, minced (roughly 1-1/2 Tblsp.)
- 1 flax egg = (1 Tblsp. ground flax meal + 2-1/2 Tblsp. water, mixed)
- 1-1/2 cups well-cooked green lentils (not al dente)
- 1-1/2 Tblsp. Italian seasonings (dried basil, oregano, thyme)
- 1/4 cup fresh Italian parsley
- 1 Tblsp. tomato paste
- 1/4 cup nut-based parm cheese
- Salt and ground black pepper to taste
- Option: panko bread crumbs mixed with nutritional yeast
Noodles
- 2 thick carrots
- 2 thick zucchini
Instructions
Lentil Meatballs
- Combine the flax and water for your ‘egg’ and mix in well, then set aside to let it thicken for 10 minutes.
- Meanwhile, heat a small saute pan until droplets of water sizzle on it, then add your shallot and garlic. Water saute for 4-5 minutes or until really fragrant.
- Add the well-cooked lentils, seasonings, parsley, tomato paste and parm cheese to a large bowl.
- Using a potato masher, combine all the above really well. After it begins to come together, you may want to take 1/3 of the mix and pulse it in your food processor for a creamier consistency. (This is an optional step).
- Then, add it back into the bowl and mix well to make sure your lentil balls hold their shape.
- Here’s where you can add pepper and salt to taste.
- Using a Tbls. scoop or just eyeball them, scoop out heaping tablespoons to form into one-inch round lentil balls.
- Repeat until all the mix is gone, and set them on a large tray.
- Heat a large shallow, non-stick pan and brown the lentil balls for 3 minutes; turn them slightly and brown for another 3 minutes.
- Transfer back to parchment or silpat lined baking pan and finish in oven for 10-12 minutes at 375 degrees.
- Serve over your choice of noodles, and top with your favorite sauce, or you can make this decadent bolognese sauce to pour over the dish. Garnish with parsley and enjoy the feast!
Option: before browning, roll the lentil balls in panko bread crumbs sprinkled in a large, shallow tray.
Noodles
- If you’re using regular pasta, follow the package directions for cooking.
- Otherwise, cut off the ends of your carrots and zucchini and spiralize those beauties!
- You can choose to keep them raw, or quickly blanch them in boiling water for 3-4 minutes.
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