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# :lemon: Lentil Meatballs with Lemon Pesto

![Lentil Meatballs with Lemon Pesto](../assets/images/lentil-meatballs-with-lemon-pesto.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 40 minutes |

## :salt: Ingredients

- :curry: 2 cups lentils
- :egg: 2 eggs
- :cheese_wedge: 0.75 cup Ricotta
- :cheese_wedge: 0.25 cup Parmesan
- :garlic: 1 clove garlic
- :seedling: 0.5 tsp fennel seed
- :herb: 2 Tbsp parsley
- :herb: 1 pinch thyme
- :salt: 1 tsp salt
- :salt: 1 tsp pepper
- :bread: 0.67 cup panko breadcrumbs
- :garlic: 1 clove garlic
- :chestnut: 0.25 cup pine nuts
- :lemon: 1 lemon zest
- :lemon: 1 lemon juice
- :salt: 0.5 tsp salt
- :herb: 1 cup basil
- :olive: 0.33 cup olive oil
- :droplet: 2 Tbsp water
- :cheese_wedge: 2 Tbsp Parmesan

## :cooking: Cookware

- 1 food processor
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper

## :pencil: Instructions

### Step 1

In a food processor, pulverize the cooked lentils into mush.

### Step 2

Put them in a mixing bowl, and add the lightly beaten eggs, Ricotta, grated Parmesan, minced 1 clove of garlic, minced
fennel seed, chopped parsley, thyme, salt, and pepper.

### Step 3

Stir in panko breadcrumbs and let sit for 20 minutes.

### Step 4

For the pesto sauce, put 1 clove of garlic, pine nuts, lemon zest and lemon juice and 1/2 tsp of salt in a food
processor. Add packed basil leaves and olive oil until you get a smooth, sauce-like consistency.

### Step 5

Add water, oil, or lemon juice to thin as desired.

### Step 6

Stir in 2 Tbsp of grated Parmesan and set aside.

### Step 7

Preheat the oven to 400°F and form lentil mixture into 1-inch balls.

### Step 8

Line a baking sheet with parchment paper and spray with olive oil. Bake for 15 to 20 minutes on the middle rack, turning
halfway through.