"Yields: 4 | Serving size: 2 meatballs | Calories: 145 | Previous Points: 3 | Points Plus: 4 | Total Fat: 6 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 59 mg | Carbohydrates: 19 g | Dietary fiber: 4 g | Sugars: 1 g | Protein: 8 g..."
INGREDIENTS
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½ cup dry quinoa, pre-rinsed
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1 cup water
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1 cup cooked green lentils, well drained
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¼ cup diced red bell pepper
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½ cup diced onion
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2 cloves garlic, minced
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½ cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
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¼ cup freshly grated parmesan
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1 tablespoon freshly chopped flat parsley leaves
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1 tablespoon freshly chopped oregano
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1/2 teaspoon freshly ground black pepper
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Sea salt to taste
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¼ teaspoon cayenne pepper
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1 egg white (for vegan add 2-3 teaspoons water)
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3 tablespoons olive oil