meatless balls

How To Make meatless balls

• Step 1
  Bring the lentils and water to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, until tender but not mushy. Drain excess water. Add the quinoa to a small saucepan, and toast over medium-low heat for about 5 minutes. Add the broth and bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the liquid is absorbed.
• Step 2
  n a food processor, pulse together the basil, pistachios, and garlic until finely chopped. Add 1 1/2 cups of the lentils, and pulse again until mostly smooth - it will be like a paste. Mix together the pulsed ingredients, remaining lentils, and quinoa. Stir in the spices and salt. Taste and adjust to your liking, then add the egg, and stir in the flour ½ cup at a time.
• Step 3
  Refrigerate for 30 minutes. Preheat oven to 400 degrees.
• Step 4
  Roll 1 tablespoons of the mixture into a smooth ball, and place on a parchment-lined baking sheet. Repeat with remaining mixture. Bake for 30-35 minutes, until golden and firm.
• Step 5
  Eat with marinara (or sauce of your choice) as an app, or use as a topping for pasta or pizza.
• Step 6
  NOTES: Reheat at 325 for 10 minutes. I do not recommend reheating in the microwave, as you'll lose the texture. You can make larger meatballs by forming them from 2 tablespoons of mixture instead of 1 tablespoon. Just increase the cook time by about 10 minutes. If you make the quinoa and lentils ahead of time, and store them in the refrigerator until ready to use, you do not need to refrigerate the dough after assembly.
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