On Top of Spaghetti, All Covered with...Nutritional Yeast

As much as I'd like to think my recipes are perfect, there is always room for improvement. My first batch of lentil balls were so wonderful that I craved them again tonight, but I wanted to post something new for you guys, so I decided to improve the recipe. The result is a firmer, fresher, more authentic tasting "meat" ball which I'm quite proud of; I definitely recommend this recipe over the first!

Lentil balls, redux:
Ingredients
- 1 1/2 cooked cups green lentils
- 3/4 cup panko breadcrumbs
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 2 tsp olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1/2 tsp dried oregano
- Pinch o' red pepper flake
- S&P, to taste

Makes 10 balls

Here's a how-to:


Pour yourself a beer. In this case, I chose the Saison du Buff (which is amazing by the way).


Combine all ingredients in a large bowl.


Get your hands in it! You need to mash the lentils and spread some love to your balls, so be hands on. Who doesn't like to play with their balls food? (I'm 12 years old).


Note: This is what happens if you cook and take pictures of food in front of your friends.


Roll into cute golf ball sized balls and lay on a greased baking sheet. I love the flecks of parsley.


Bake in a 375 oven for 25 minutes, flipping halfway through, until golden brown and firm.


Have a self-indulgent photo-op.


Delicately place in your perfect marinara sauce and pour sauce over them to coat.


FEAST.

Happy weekend. :)