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'Meat' Balls

by Madsy (follow)
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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.)

Lentil and quinoa flake meatballs, healthy pasta dish

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.

Preparation Time: 10 minutes
Cooking Time: 15 - 20 minutes
Makes: 20 balls

1 can lentils
3/4 cup quinoa flakes
3/4 cup ricotta
1 tbsp fresh flat leaf parsley
2 garlic cloves
Salt and pepper, to taste

Preheat the oven to 200°C. Line a tray with baking paper.

Drain and rinse the lentils, then place in a food processor. Blend until it forms a chunky paste. Place in a large bowl.

Vegetarian meat alternatives, healthy veg meatballs

Finely chop the garlic and parsley and add to the lentil paste along with the other ingredients. Mix well.

Vegetarian meat alternatives, healthy veg meatballs

Take a tablespoon-full of the mixture and, using your hands, shape into a small ball. Place on the baking tray and repeat until the mixture is finished.

Put in the oven for 15-20 minutes or until browned, turning the balls over halfway through.

Lentil and quinoa flake meatballs, healthy pasta dish

#Quinoa Flakes
#Gluten free
#Finger food
I like this Recipe - 12
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