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Name: Lentils Italian meatball
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup uncooked lentils rinsed and drained; 2 large onions diced (about 2 cups); 2 tablespoons minced garlic; 1/2 alapeño,diced; One (1.25-ounce) package taco seasoning; 2 cups vegetable stock; 10 (6-inch) corn tortillas; FOR THE TOPPINGS; Tomatoes diced; Lettuce shredded; Guacamole; Jicama peeled and shredded; Salsa

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INGREDIENTS

1 cup uncooked lentils ; rinsed and drained
2 large onions diced (about 2 cups)
2 tablespoons minced garlic
1/2 alapeño,diced
One (1.25-ounce) package taco seasoning
2 cups vegetable stock
10 (6-inch) corn tortillas
FOR THE TOPPINGS
Tomatoes diced
Lettuce shredded
Guacamole
Jicama peeled and shredded
Salsa

INSTRUCTIONS

TO BAKE: If baking instead of frying, preheat oven to 350F. Lightly grease a baking sheet and set aside.

To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup dry lentils on stovetop, using 1 1/2 cups water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup cooked lentils for the recipe.

Make a flax egg by mixing together 1 tbsp ground flaxseed and 2.5 tbsp water in a small bowl. Let sit for 5 minutes to thicken.

Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tbsp olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.

Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper. Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You'll want the mixture to be well-combined, very mushy and sticky.

BAKING INSTRUCTIONS

If baking, roll each ball between your hands to form golf-ball sized balls. Place evenly spaced on a lightly greased baking sheet.

Bake in pre-heated oven for 25-30 minutes. Rotate each ball and reshape if needed every 10 minutes. (The longer you leave them in the oven, the crispier the outside will become).

FRYING INSTRUCTIONS

If frying, heat 1/4 cup olive oil on medium-heat in a large skillet. Roll the mixture into golf-ball sized balls and add to hot oil - be careful because it can splash. Carefully turn balls as they start to brown on each side.

As each ball gets browned, place them on a paper-towel lined plate to absorb some excess oil.

NOTES

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Lentils Italian meatball

1 cup uncooked lentils rinsed and drained
2 large onions diced (about 2 cups)
2 tablespoons minced garlic
1/2 alapeño,diced
 One (1.25-ounce) package taco seasoning
2 cups vegetable stock
10 (6-inch) corn tortillas
 FOR THE TOPPINGS
 Tomatoes diced
 Lettuce shredded
 Guacamole
 Jicama peeled and shredded
 Salsa

TO BAKE: If baking instead of frying, preheat oven to 350F. Lightly grease a baking sheet and set aside.
To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup dry lentils on stovetop, using 1 1/2 cups water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup cooked lentils for the recipe.
Make a flax egg by mixing together 1 tbsp ground flaxseed and 2.5 tbsp water in a small bowl. Let sit for 5 minutes to thicken. 
Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tbsp olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.
Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper.  Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You'll want the mixture to be well-combined, very mushy and sticky.
BAKING INSTRUCTIONS
If baking, roll each ball between your hands to form golf-ball sized balls. Place evenly spaced on a lightly greased baking sheet. 
Bake in pre-heated oven for 25-30 minutes. Rotate each ball and reshape if needed every 10 minutes. (The longer you leave them in the oven, the crispier the outside will become).
FRYING INSTRUCTIONS
If frying, heat 1/4 cup olive oil on medium-heat in a large skillet. Roll the mixture into golf-ball sized balls and add to hot oil - be careful because it can splash. Carefully turn balls as they start to brown on each side. 
As each ball gets browned, place them on a paper-towel lined plate to absorb some excess oil.

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Nutrition

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Serving Size: 1 (3878g)
Recipe Makes: 1

Calories: 1155
Calories from Fat: 38 (3%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 12150.4mg		419 %
Potassium 4245.4mg		112 %
Total Carbohydrate 219.2g		64 %
	Dietary Fiber 81.9g	328 %
	Sugars, other 137.3g
Protein 71.2g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1155

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