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Lentil & Swiss Chard Meatballs

Here's how you make Lentil & Swiss Chard Meatballs
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  • Servings: 5
  • Prep: 10-15m
  • Cook: 45-50m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 cups lentils (dried brown lentils)
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 3 cups water
  • FOR BASE
  • 1/2 cup diced sweet onion (very small diced)
  • 1 garlic clove, grated
  • 1 celery rib, very small diced
  • 6 garlic cloves, minced
  • 1 cup chopped swiss chard (very fine chopped, kale can be substituted if you want)
  • 3 tablespoons minced pimentos
  • 2 large eggs (beaten, remember, you can use a vegan substitute)
  • 6 ounces ricotta cheese (3/4 cup)
  • 3/4 cup pecorino romano cheese, grated (parmesan can be substituted; or even a vegan substitute)
  • 1/2 cup breadcrumbs (whole wheat, pulsed fine, you can use a vegan substitute too)
  • 1/3 cup parsley, chopped
  • Red pepper flakes, pinch
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 teaspoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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