LENTIL MEATBALLS

While not having the texture of a traditional meatball, these have an amazing savory flavor, are filling, and are great in any dish that traditionally uses them.

Ingredients:

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2 cups cooked lentils
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1 cup cooked Bulgur
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1 tsp salt
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1 medium yellow onion
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1 tsp basil
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1 tsp oregano
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1/4 tsp cumin
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1/4 tsp rosemary
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Directions:

Cook your lentils and bulgur according to the package instructions. Drain off any extra water before using. Let this cool till it is safe to handle.

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Preheat your over to 375 degrees.
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Dice your until into as small of pieces as you can.

In a food processor add all of your ingredients together and blend until you have a cohesive mixture. You do not want this to become a paste, there should still be some texture. Just mix until everything looks homogenous and then test if it hold together in a ball when rolled in your hand.

Once this texture is received use a small Ice cream scoop or a spoon to roll out as equally sized balls as you can. Once measured roll it out in your hand till you have a perfect ball and place on a parchment lined baking sheet. These do not expand so pack them in as tight as you like.

Bake these in the over for 30 minutes. You are looking for them to turn golden brown on the outside and for a slight crust to form.

Let cool before using, and these can be tossed in a sauce of your choice, or added to meatball subs. Do be a little more gentle than you would with a regular meatball as these aren't quite as tough.