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1
Preheat oven to 400 degrees F.
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2
In a large mixing bowl, whisk together eggs, tomato paste, olive oil, salt and paprika until combined.
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3
In a food processor, pulse Manchego until fine crumbs form.
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4
Transfer to mixing bowl with egg mixture.
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5
Add parsley, garlic, and shallot to the food processor and pulse until finely chopped.
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6
Transfer to the mixing bowl.
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7
Add lentils to the food processor and pulse until a coarse paste.
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8
Transfer to the mixing bowl along with the quinoa and hemp seeds.
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9
Fold meatball mixture together until combined.
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10
With clean hands, form the quinoa-lentil mixture into 1-inch balls (you can use a tablespoon to portion) and arrange on 2 parchment-lined baking sheets 1/2 inch apart.
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You should get 2 dozen mini meatballs.
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Bake for 25 minutes or until nicely browned.
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Serve over your favorite spaghetti and tomato sauce.
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14
Or even better, a simple romesco sauce!
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15
Notes: 1.
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To cook the lentils, place 1 cup dried lentils in a medium lidded saucepan and cover with 2 inches water.
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Add a bay leaf and two garlic cloves (optional).
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Bring to a boil.
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Reduce heat to medium and simmer until tender, 15 minutes.
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20
Drain and rinse with cool water.
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21
Remove the aromatics, if using.
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22
2.
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To cook the quinoa, combine 1 cup dried quinoa in a medium lidded saucepan with 1 cup water.
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Bring to a boil, cover, reduce heat to low and cook for 17 minutes, until all the liquid is absorbed.
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Set aside to cool.
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Then fluff with a fork.
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27
3.
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If you dont have a food processor, you can simply grate the cheese and mince everything by hand.
