NOT Meat BALLS Have you seen the price of Meat? AHH! Don’t worry you can still have AMAZING meatballs and keep the budget under control. While still getting Protein, Fiber and FLAVOR! I know, know, you want to know if they are good? THEY REALLY ARE and the texture is just about ground meat. This is one of the recipes I make once for the week and then dinner is done for a few days.
1 Lb lentils
1 box Stove Top Stuffing( Cornmeal or Sage)
½ cup Quick Oats
SPICES Salt/pepper/ garlic/ onion powder/ Dried Tomato/Sriracha/Ketchup/ - go crazy here if you want
Oil for the sheet pan
Preheat oven to 375
Fill your sauce pan with 6 cups of water, add lentils, bring to boil –start your timer for 25 minutes once they start to boil and stir occassionally until done.
Drain the Lentils
Into the steaming lentils add the Stove Top stuffing and the oats – mix and let the steam release.
Leave to cool for about 10 minutes
Go ahead and add your spices,mix, then add your eggs and mix it up thoroughly.
They should be cool enough to handle and pat into shape by now. Use your hands and form these into 25-30~ NOTMeatBalls ( if they are crumbly and not sticking together add another egg)
Place on the oiled baking sheet
Bake for 12-15 minutes
Let cool slightly
Serve with your choice of sauce: Franks Red hot or BBQ sauce, Garlic aoli, or Cheese!
I use these as meatballs for sandwiches one night, crumbled over some spinach leaves as salad another night, and plain ( grabbed a couple and ran out the door to run errands) They are versatile and SO EASY.
Add taco seasoning for TACO notMEATBALLS
Add a Ranch dressing packet for RANCH notMEATBALLS
Add Oregano, Basil, Garlic Thyme and Marjoram to make Italian notMEATBALLS
Cooked in Boise Idaho, Thank you to my family for eating so many of these.
Special thanks to NiteKill and @DarthTater for the input on this album.