Crispy Lentil Meatballs

4 Serving(s)
Main Dishes
Crispy Lentil Meatballs


  • 1 cup dry lentils
  • 1 pound lean ground beef or turkey
  • 1 cup grated Parmesan
  • 1 tablespoon granulated garlic
  • 2 tablespoons Italian seasoning
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 bunch fresh parsley, finely chopped (or 2 tablespoons dried)
  • 2 eggs
  • 2 tablespoons cooking oil

Crispy Lentil Meatballs Directions

  1. Rinse lentils.
  2. Bring to boil in 2 cups water, reduce heat, simmer for 35–40 minutes or until soft.
  3. Strain off excess water.
  4. Mix ground meat, Parmesan, garlic, Italian seasoning, pepper, and salt.
  5. In a separate bowl, mash cooked lentils with a fork.
  6. Add eggs, continue mashing until well mixed.
  7. Combine lentil and egg puree into beef mixture.
  8. Add parsley. Mix well.
  9. Form meatballs using ¼ cup of mixture and roll into balls. About 1 inch in diameter.
  10. Heat pan over medium heat with 2 tablespoons cooking oil.
  11. Add meatballs to hot pan. Allow meatballs to brown, and then rotate and repeat until all sides are golden, crispy brown (160°F for beef or 165°F for turkey).
  12. Serve over pasta or veggies.