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Everyone loves meatballs, and this lentil variation is no different. Loaded with fresh herbs and ricotta cheese, these lentil meatballs are light and lovely, especially when smothered in your favourite tomato sauce and served slider-style.
2 cups (500 mL) cooked green lentils
2 large eggs, lightly beaten
3/4 cup (175 mL) ricotta cheese
2/3 cup (150 mL) breadcrumbs
1/3 cup (75 mL) grated Parmesan cheese
2 Tbsp (30 mL) chopped fresh basil
2 Tbsp (30 mL) chopped fresh parsley
2 garlic cloves, minced
1 tsp (5 mL) lemon zest
1 tsp (5 mL) fennel seeds
1 Tbsp (15 mL) canola oil, plus more for brushing
3 cups (750 mL) your favourite tomato sauce
1 1/2 cups (375 mL) shredded mozzarella cheese
18 slider buns
Quick tip: Lentil mixture can be made one day ahead.
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