French Lentil Meatballs

These "meatballs" made with Flourist French Lentils, parsley and ricotta cheese are a perfect stand-in for the real thing. The texture is perfect with a tender inside and crunchy outside. The fresh flavours in the lemony pesto are a wonderful compliment to the peppery lentils. Serve with pasta, sautéed greens or stuff into a pita. These would also be delicious with a tomato sauce.

French Lentil Meatballs with Lemony Pesto

Meatballs
2 cups cooked Flourist French Lentils
2 eggs, lightly beaten
3/4 cup ricotta
1/4 cup fresh grated parmesan cheese
1 large clove garlic, minced
1/2 tsp. fennel seed, crushed
2 Tbsp. finely chopped fresh parsley
1 hefty pinch of dried or fresh thyme
1 tsp. each sea salt and pepper
2/3 cup breadcrumbs

Lemony Pesto
1 clove garlic
1/4 cup pinenuts
Zest and juice of one Meyer lemon
1/2 tsp. sea salt
1 cup packed basil leaves
1/4 - 1/3 cup extra virgin olive oil
2 Tbsp. grated parmesan
2 Tbsp. water to thin

Soak French lentils in water for 4-6 hours (this step is optional but recommended). Rinse lentils and cover with water. Bring to a boil and simmer for 25 minutes or until soft. Using a food processor, blend lentils until smooth. Transfer lentils to a large bowl and add eggs, ricotta, parmesan, garlic, fennel seed, parsley, thyme, salt, and pepper. Mix well. Stir in the bread crumbs and let stand for 20 minutes.

To make the pesto, add garlic, pine nuts, lemon zest and juice, and salt to a food processor. Pulse until smooth. While blending, add the basil and olive oil. Thin with water or more oil until the desired consistency is reached. Stir in the parmesan and set aside.

Preheat the oven to 400º. Check the lentil mixture is the right consistency by rolling into a 1 inch ball. If it doesn't stay together add more breadcrumbs, 1 Tbsp at a time. Line up the rolled meatballs onto a parchment-lined baking sheet and bake for 20 minutes, gently turning the balls over after 10 minutes.

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Comments

I remember a version you posted that said where this recipe was based on. Can you provide again please. Thanks.

Carrie on October 07, 2024
Are the lentils drained of their cooking water before putting them in the food processor?

Esther on October 05, 2024
Would red lentils work for this recipe?

Barb on February 28, 2024
Hi Cindy! Thanks for letting us know! Sounds delicious!

Shira @ Flourist on February 15, 2022
These were excellent. I had some Thai basil pesto in the freezer and added lemon to it.

Cindy F on February 15, 2022
Hi there Lizzie – 3/4 of a cup of uncooked lentils should yield 2 cups of cooked lentils. Happy cooking!

Chantal @ Flourist on March 24, 2021
Can you recommend a quantity of uncooked lentils that would create 2 cups of cooked lentils? Thank you!

Lizzie on March 24, 2021