I have a lot of meatballs on here by now: classic spaghetti and meatballs, tuna meatballs, and chicken meatballs, and I thought it was time for vegetarian meatballs. These were inspired by a couple different recipes I saw across the blogosphere and they disappeared so quickly that I will have to make them again. They’re perfect for a party where meat-eaters and veggies alike will love them.
Lentil Meatballs
2 cups cooked lentils
1 cup drained and rinsed chickpeas
2 eggs
1/2 cup ricotta or goat cheese
1/2 cup grated parmesan
Juice of 1 lemon
1 garlic clove
1 tablespoon aleppo pepper
2 tablespoons chopped basil
2/3 cup panko breadcrumbs
1 tablespoon olive oil
Combine all ingredients in a food processor and blend until it creates a paste. Place on parchment paper on a baking sheet and bake at 400 degrees for 25 minutes or until they start to brown on top. Squeeze a whole lemon over them before serving.
Lemon Pesto
3 cups basil
2 tablespoons pine nuts
1/2 cup grated parmesan
Juice of 1 lemon
4 tablespoons olive oil
Combine all ingredients in a food processor and blend until combined. Spoon over the meatballs or use as a dip on the side.
Wow. That looks delicious.
Love the vegetarian meatballs, and absolutely beautiful photo’s.
They must be amazing!
What’s not to love?…they look amazing…AND they’re baked! I have some chick peas in the processor at the moment for a dip…I might just shift gears and make these now! Thanks.
Oh YUM – I love this idea!
lovely…is there any substitute for aleppo pepper?
yes, use half the amount of cayenne!
thanks
OOOooh I am definitely bookmarking this! What lentils did you use?
French lentils!
I like the presentation. Quite lovely!
Sounds awesome, will have to do these for my veggie girlfriend, been meaning to make my own pesto for ages aswell!