Lentil & Swiss Chard Meatballs Recipe

"I found this on another site ... relishingitdotcom; and, it sounded really good. But, I wanted to make a few changes; so, after playing around with the recipe - I got what I liked. I think these are a great vegetarian option to the 'basic' meatball. Now, you can always substitute vegan egg, cheese, and bread substitutes; but, the vegetarian recipe is really delicious; even for meat lovers. I served this with a simple marinara sauce (use your favorite). The second time I made this; I made a pesto using the classic basil mix; but, added some parsley, walnuts vs pine nuts; and, rather than all olive oil - 1/2 olive oil and 1/2 vegetable broth. Then, I added a little heavy cream ... not much; just a little. It made a nice - but lighter pesto sauce. That was delicious over the meatballs. This makes around 25-30 meatballs; and, they freeze great. You can serve as is; or, over pasta or rice."

Step by Step Method

Step 1

Bread Crumbs ... Now, you can often find whole wheat bread crumbs; but, if you can't, you can make your own - or, just use plain bread crumbs. I simply used whole wheat bread; which I let dry on the counter for an entire day or overnight; then, pulsed in my food processor until fine ground. Don't worry, if they aren't completely dry; they will work just as well. I just prefer whole wheat if possible.

Step 2

Vegetables ... Add the onions, garlic, and celery to a medium size pot - with the olive oil on medium heat, (the same pot you will cook the lentils in); then, saute 3-4 minutes until tender, stirring often. Just let them sweat; you don't want them to brown.

Step 3

Transfer the vegetables to a bowl with the pimentos, bread crumbs, swiss chard, beaten eggs, parsley, ricotta, parmesan, salt and pepper; and, mix until everything is well combined. Note: I usually chop my swiss chard by hand; but, you can also do this in the food processor if you want - the same with the onion. Either way works fine.

Step 4

Lentils ... In the same pot; just rinse a couple of times; remove any bad ones; then, place them in the pot with 3 cups water, kosher salt, and a bay leaf. Bring to a boil, reduce to medium low, cover; and, cook 20-25 minutes until all the water is absorbed (that is usually what package directions will recommend), Remove from the heat; and let them cool - at least 15 minutes. Don't forget to remove the bay leaf.

Step 5

Once the lentils are cooled; add them to a food processor; and pulse a couple of times, until you get a coarse texture. Add the lentils to the vegetable mix; and, toss to combine. Cover with plastic wrap and refrigerate for at least a couple of hours. But, honestly, I like to let it set over night if possible.

Step 6

Meatballs ... I use my small scoop to make the meatballs so they are all the same size; you can also use a tablespoon too. Make the meatballs; and place them on a baking sheet lined with parchment paper or foil for easy clean up. I actually like to lightly spray them with olive oil; it gives them a nice crust. It isn't necessary; but, I think it adds a nice texture to the meatball.

Step 7

Bake ... In a 400 degree oven, middle shelf for 15-20 minutes until golden brown.

Step 8

Serve and ENJOY! ... Now, marinara or pesto; or your favorite sauce. They are just meatballs. Pasta, rice, or naked ... It's all good. Just a nice option to the classic MEAT meatball.