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1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
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2
Heat a large skillet (I prefer cast iron for this) over medium heat.
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3
Once the skillet is hot, add 1 tablespoon olive oil, shallots, and garlic.
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4
Saute until just slightly golden brown, approximately 2 1/2 minutes, being careful not to brown or burn them.
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5
Remove from heat and set aside.
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6
To a blender or food processor, add cooked lentils, 1 teaspoon of olive oil, sauteed garlic and shallots, Italian seasonings, fresh parsley, tomato paste, grated cheese, kosher salt, and cracked black pepper.
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7
Pulse, mixing until combined, but be sure not to puree.
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8
Keeping some full lentils in the mix is fine, but most of it should be a mushier consistency.
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9
Taste and adjust seasonings to your liking.
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10
Add egg and Italian bread crumbs.
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11
Blend well with your clean bare hands.
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12
The texture should be doughy.
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13
If its too wet, add more bread crumbs.
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14
Use a tablespoon or cookie dough scoop to scoop out rounded amounts of the mixture and carefully form into balls.
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15
The mixture is pretty easy to mold, but its fragile.
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16
Its best to rest the ball in the palm of one hand, and use two fingers from your other hand to carefully and gently form into a ball.
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17
If you find cracks, dampen your fingers with a little water to help bind and reform.
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18
Repeat until all of the balls are formed.
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19
I got 10 out of my mix.
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20
Spread some grated cheese and extra bread crumbs onto a plate and carefully roll the balls through to coat.
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21
Heat your skillet over medium heat once again, and once hot, add olive oil.
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22
Carefully place the balls onto the hot skilled and brown, for about 45 minutes, or until golden brown.
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23
Shake the pan or use a silicone spoon/tongs to roll the balls around so they brown evenly on all sides.
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24
Once done cooking, transfer to the prepared baking sheet and set aside until all the balls are ready.
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25
Once all balls are browned and set on the baking sheet, transfer to oven and bake for 15 minutes.
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26
Remove from oven and let them cool slightly.
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27
They will firm as they cool.
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28
Serve them up on their own with marinara sauce, a plate of pasta, or a as a meatball sub!
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29
Treat them as you would treat Italian meatballs.
