Easy Lentil Mint Meatballs

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These meatless lentil meatballs are savory, hearty and garlicky with a fresh mint flavour. The meatballs and dip are both whipped in the food processor making an easy! Serve as an appetizer with the whipped cottage cheese yogurt dip, salad or tomato sauce!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, light meal

Servings:

Calories: 389kcal

Author: Rose

Equipment

Food Processor
Baking sheet
small-medium sauce pot

Ingredients

Meatballs:

1½ cups cooked green lentils, drained
1/4 small red onion
3 garlic
1 egg
2 tbsp fresh parsley
3 tbsp fresh mint
1 tbsp tomato paste
1/2 cup panko bread crumbs
1/2 tsp paprika
3/4 tsp salt
black pepper to taste

Whipped Cottage Cheese and Yogurt Dill Dip:

1/2 cup cottage cheese
2 tbsp yogurt
1 garlic
2 tsp lemon juice
2 tbsp fresh dill
1/4 tsp salt

Instructions

Meatballs:

Make ahead, first rinse and drain lentils. Using a small-medium sauce pot, fill with 1½ cups of water to 3/4 cup of lentils. cook lentils until tender about 20-25 minutes. Drain and set aside to cool.
Preheat oven to 425℉.
Using a food processor, add cooled lentils, red onion, garlic, egg, parsley, mint, tomato paste, panko bread crumbs, salt and pepper. Blend until combined, try to avoid over mixing.
Shape meatballs and place on a baking sheet lined with parchment paper. Lightly spray or mist with olive oil or avocado oil over the meatballs. Bake for 10 minutes, turn them over and spray lightly again, this will give the meatballs a crispy exterior. Bake for another 10-12 minutes.

Whipped Cottage Cheese and Yogurt Dill Dip:

While meatballs are cooking, whip together in a food processor or blender, cottage cheese, yogurt, lemon juice, garlic, dill and salt until smooth. Transfer to a small serving bowl.
Serve these meatballs as an appetizer with the dip or salad and paprika potato wedges. Add to your next spaghetti marinara sauce.

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