Lentil Meatballs! This is one of our favorite recipes at The Real Food Academy. The first time we rolled it out on a Saturday Cooking Class, the kids where a little apprehensive due to the fact that they where mixing lentils and oats, one of them even said that it was weird to mix the "lentils from their grandmas soup and the oats from the morning breakfast" (LOL!) To their surprise(not mine), the meatballs where delicious and they in fact ate them all! I have used this recipe for meatless meatballs in subs, tacos(exchange the marinara for fresh taco salsa) and alone as part of the dishes in a cocktail party. By omitting the meat and serving this recipe with Raw Zucchini spaghetti your are serving a light and flavorful "pasta" dish that is rich in iron, Lycopene and beneficial enzymes.
Lentil Meatless Meatballs
Preheat oven to 400°F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
In a medium skillet on medium-high, heat oil. Add carrot and 1 1/2 cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with cooled lentils, add eggs, oats, cilantro, chili powder, ground cumin and cayenne. Stir until well combined.
Line a large baking sheet with parchment paper. Using wet hands, shape mixture into 2-inch balls, making 18 balls total. Place on baking sheet.
Bake for 18 to 20 minutes.
Warm the Marinara Sauce and toss the meatballs in before serving!