Vegetarian meatballs with pesto sauce
Description
The dish is prepared without unnecessary complications. Any whole lentils are suitable for making the meatballs. However, black lentils work especially well, as they have a very pleasant nutty flavor. You can also make these meatballs with beans or chickpeas. The finished dish is ready to serve.
Instructions
- 1
Step 1
Boil the lentils according to the package instructions, drain in a colander and dry well.
- 2
Step 2
Pulse in a blender into crumbs.
- 3
Step 3
Add ricotta, garlic, egg, and season with salt and pepper to taste. Blend again until smooth. Transfer the mixture to a bowl, add chopped parsley, grated Parmesan, and breadcrumbs. It's best to add the breadcrumbs in portions, mixing the mass and testing by rolling a small ball. If you add too many breadcrumbs, the meatballs will crack.
- 4
Step 4
Roll small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper.
- 5
Step 5
Bake in a preheated oven at 200 degrees for about 10-15 minutes, until a crispy crust forms.
- 6
Step 6
While the meatballs are baking, prepare the pesto sauce. Blend the washed and dried greens in a blender, add salt and squeeze in lemon juice. Add a bit of grated lemon zest and blend again, gradually pouring in olive oil until smooth. To the finished sauce, add finely grated Parmesan and mix thoroughly. This sauce is thick and will keep well in the refrigerator for about a week. For serving, you can thin it slightly with boiled water so it can be poured over the dish.
- 7
Step 7
Serve the meatballs with a salad and noodles—preferably buckwheat noodles, as they pair perfectly with lentils—drizzled with pesto sauce.