Lentil Meatballs with Pesto Sauce

Friday December 28, 2012

Elemental Custard

Oh! Hi! I didn't forget about you I swear. I'm just in relaxation mode from a self-inflicted food coma.

I hope everyone had a lovely Christmas. I know mine was excellent- filled with lots of fun times with the family, and wonderful food.

And now its time to go into hibernation. I like to pretend I'm super busy. I totally have so many things to do and therefore don't have time to go out.

I mean come on, I need to take pictures!

And try out that recipe I have been dying to make.

And oh! maybe take a quick nap... for an hour... or 4.

Ummm...where did the day go?

Elemental Custard

I was productive tonight and made Lentil Meatballs with pesto for dinner. I have been experimenting with a lot more vegetarian recipes recently and this one is super-duper. They have a meaty texture and the flavour is wonderful.

These made my insides feel good. I think I should start eating things that don't have sugar as the first ingredient. Let's help our body recover from all that Christmas gluttony and make lentil meatballs.

That way we are prepared for new years...

Recipe: Lentil Meatballs

Makes ~30 meatballs


2 cups dry lentils (French or green)
4 cups water (for cooking lentils)

1 package tofu - extra firm (~450 g)
2 eggs
5 cloves garlic, minced
1/2 cup grated Parmesan
1/2 cup chopped parsley
zest of one lemon
1 tbsp cumin
2 tsp fennel, ground
1/2 tsp cayenne pepper
1/2-1 tsp chilli flakes
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp garlic powder
2 tsp steak spice (or salt and pepper to taste)
1/2 cup rolled oats (or bread crumbs, or panko)

tomato Sauce
pesto (thin out your pesto with some lemon juice to make more of a sauce if it is too thick)


Cook your lentils according to the instructions on the package (or if not listed: in a pot, bring the water to a boil. Add the lentils and bring to a simmer. Cook for ~ 40 minutes or until the lentils are tender). Set aside to cool.

When the lentils are no longer hot, add them to a food processor with the tofu and pulse to half-puree the mixture (you want some bits not as smooth so you have texture in your meatballs).

Empty into a large bowl and add the eggs, garlic, Parmesan, parsley, zest, spices and oats. Use a large spoon or your hands to mix the ingredients together. Test for flavour and adjust seasoning to taste.

Preheat the oven to 400 degrees F. Grease a large (9x13) Pyrex baking pan with oil. Roll the mixture into balls (1-2 tbsp each depending on your preference for meatball size). And place on the baking sheet. Place them fairly close together as they don’t spread.

Brush them with olive oil before baking for ~ 30 minutes. Enjoy with pasta and pesto or tomato sauce.


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