Wednesday, August 13, 2014

Beef and Lentil Meatballs

I was in search of a way to stretch one pound of grass-fed ground beef.  And boy, was this a tasty way to do it.

Beef and Lentil Meatballs
recipe adapted from It's not Easy Eating Green who adapted from Italian Meatball Sliders, Cooking Light July 2012

1 slice of Sesame Ezekiel Sprouted Bread
3 tablespoons parsley, chopped
1 teaspoon salt (consider reducing by a 1/4 or 1/2 teaspoon)
1/4 teaspoon black pepper, freshly ground
1 pound grass-fed ground beef
1 cup firm cooked lentils such as brown or green
1 egg
1 clove garlic, minced
Pre-heat the oven to 400 degrees.  Line a baking dish with parchment paper for easy clean up. Combine all of the ingredients together in a large bowl and mix with your hands until evenly combined, not too long because you do not want to over-mix.
Using a tablespoon or a disher, portion the meatball mix into small balls.  I ended up with about 20 meatballs. Place the meatballs on the lined baking dish and roast for 15 minutes. Turn the meatballs over and cook for another 10 minutes. Remove from the oven and serve over rice or pasta with a tomato sauce.
Variation: these might also be tasty shaped as sliders

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