Lentil Meatballs with Spicy Calabrian Pesto Olive Oil

Prep time: 20 minutes

Cook time: 20 minutes

Yields: 4 servings

Course: Dinner

Ingredients

15 oz can lentils

1 large egg

¼ cup old fashioned oats

3 tablespoon spicy calabrian pesto olive oil

2 tablespoon tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

¼ cup chopped flat parsley

1 teaspoon salt

½ teaspoon ground black pepper

2 cups marinara pasta sauce (store bought)

½ pound linguine pasta

2 sprigs Italian parsley

Instructions

1. Preheat oven to 425*F. Line a baking sheet with parchment paper and set aside.
2. In a food processor, add the following ingredients, lentils, egg, old fashioned oats, spicy calabrian pesto olive oil, tomato paste, onion powder, garlic powder, dried oregano, ¼ cup flat parsley, salt, and pepper.
3. Blend the ingredients for a minute until it mixed well. Transfer the ingredients to large bowl. Roll into a lemon sized balls and place in a baking sheet lined with parchment paper.

   

4. For the above mixture, it yields approximately 24 lentil balls. Bake them for about 20 minutes until it turns golden brown, flipping through halfway.

   

5. Meanwhile cook the linguine pasta according to package instructions. Drain and set aside.

   

6. In a medium skillet, heat marinara pasta sauce and add the cooked pasta, cook until the sauce coats well. Remove from heat and divide the cooked pasta into four plates.

   

7. Once the lentil meatballs cooked, remove from the oven. Serve the hot lentil meatballs over the cooked pasta immediately.

   

Alternative method to serve lentil meatballs:

• You can also add the cooked lentil meatballs while cooking pasta with marinara sauce, so that the lentil meatballs would soak up in the sauce.