I'm a die-hard vegetarian but love meat-based dishes.
The recipe turned out well, and it's tweaked from your veggie one. I added in a hint of dried ginger and a lotta garlic. I loved the tips in the video – everything from cracking eggs to using more bread helped.
Makes 2 doz balls:
2 CUPS DRIED, RINSED LENTILS
4 CUPS VEGETABLE BROTH
1 BAY LEAF
2 TBSP OLIVE OIL
2 CELERY STALKS – CHOPPED INTO 1/4-IN PIECES
1/2 RED ONION – DICED
3 GARLIC CLOVES – MINCED
1 TBSP FRESH THYME
2 TSP DRIED OREGANO
1 TSP DRIED GINGER
1 1/2 TSP SALT
1 CUP CANNED TOMATOES – I RAN OUT OF REAL ONES
2 LARGE EGGS
1 CUP WHOLE-WHEAT BREAD CRUMBS
1 CUP FRESH PARSLEY – CHOPPED
First off, cook the lentils. Bring to boil the broth and bay leaf in a small pot over high heat, then add the beans. Bring to a simmer, then cook until tender, about 25 minutes. Drain remaining water, then set aside to cool.
Gently warm up the oil in a large skillet over medium heat, then toss in the onions, celery, thyme, oregano, ginger, and salt. Cook over medium-high heat, and stir often until the onions are light-brown. (Your kitchen should smell delicious by now.) Add in the tomatoes, reduce heat to medium-low, and stir occasionally for five more minutes. Set aside to cool slightly.
Mix the lentils with your cooked vegetables in a large bowl. Stir in the eggs, bread crumbs, and parsley until evenly combined. Preheat oven to 400°F.
Pulse the mix gently in a food processor, in two batches. This gives them a slightly "meatier" aesthetic, versus catching a glimpse of whole lentils.
In tablespoons, make 1 1/2-in spheres. Pack them tightly! Place them 1/4-in apart on an oiled baking sheet or oven-safe skillet. Roast lovin'ly for 30 minutes, or until browned and slightly crisp on the outside. Serve on a bed of crisp lettuce, and garnish with extra parsley! Enjoy.
They were juicy, tender, and tasty. Can't wait to try 'em with different sauces.