Lentil & Beef Meatballs

Lentil and Beef Meatballs

I should start by acknowledging that I was inspired by this recipe.  That said?  I rarely pick up a recipe without tampering with it.  While this seemed really promising, I got inventive.

  • 1.5 cups of lentils
  • 1/2 lb of 80% lean ground beef
  • 2 cups (ish) of whole wheat seasoned bread crumbs
  • 2 medium onions, minced
  • 4 crimini mushrooms, minced
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp basil
  • 1 tsp rosemary
  • 1 tbsp chia seeds
  • 2 eggs
  • 1/4 cup ketchup
  • 2 tbsp salt (ish)
  • fresh cracked pepper
  • olive oil

Cook up your lentils in plain water and salt, or broth of your choice.  When your lentils are soft, drain thoroughly, then throw them in the food processor with the beef, mushrooms, and onions.  Process this into a smooth paste and turn out into a bowl.  Add everything but the breadcrumbs, then add breadcrumbs a little at the time until the meat reaches the right consistency.  Form into roughly two inch balls, then fry in olive oil, turning to brown all sides.  Once the outside was browned, I piled them into a couple of baking pans with a little sauce to hold at about 200 degrees while I made up the rest of dinner.

We had this with pasta and squash the first night which wasn’t bad.  That said, it was particularly good as the meatball subs pictured.

For that I used:

  • Torpedo rolls
  • Asiago cheese (parmesan would work as well)
  • Marinara sauce
  • Fresh Spinach
  • Roasted red peppers
  • Sundried tomatoes
  • Provolone cheese (Mozzarella would work)
  • Fresh chiffonade basil (optional)

Toast your rolls to start, then grate a bit of asiago or parmesan on them.  Lay down a layer of shredded spinach, and/or basil.  Lay in your other veggies, followed by a little hot sauce and  meatballs.  Top with provolone, then bake at 350 for about ten minutes to wilt the spinach and melt the cheese.

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