If you're planning a dinner party that will please a bunch of carnivores and vegetarians, look no further. These "meat" balls surprisingly taste a good deal like meatballs and yet contain lentils, quinoa flakes and ricotta.
They're delicious served as finger food with a dollop of Greek yoghurt or pesto or in a pasta sauce. We served them with zucchini and carrot noodles and pea pesto and it was a hit. (To make the noodles, julienne some zucchinis and carrots, then fry in a non stick frypan for a few minutes.)
They keep in the fridge for a few days, so if you make a batch on the weekend, leftovers can be used for lunches or dinners throughout the week.