Lentil “Meatballs” with Kale Pesto

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Total Time (mins)
30
Difficulty
1
Servings
8
Ingredients
17
Total Prep Time: 10 minutes
Calories Per Serving: 330
Nutrients

Nutrition Facts

Serving Size 186g

Amount per serving
Calories 330 Calories from fat: 150
% Daily Value*
Fat 16 g 25 %
Saturated 3.5 g 18 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 8 g %
Cholesterol 50 mg 17 %
Sodium 470 mg 20 %
Potassium 560 mg 16 %
Carbohydrate 32 g 11 %
Fiber 10 g 40 %
Sugars 2 g
Protein 18 g
Vitamin A 20 %
Vitamin C 25 %
Calcium 15 %
Iron 30 %
Vitamin K 60 %
Thiamin 15 %
Riboflavin 10 %
Vitamin B6 10 %
Folate 50 %
Pantothenic Acid 10 %
Phosphorus 35 %
Magnesium 20 %
Zinc 15 %
Selenium 15 %
Copper 20 %
Manganese 50 %
Molybdenum 100 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Meatballs are a hit at nearly every mealtime and occasion. But what about a meatball without the meat? Round, flavorful morsels, our “meatballs” turn lentils and greens into small pleasures that even the most ardent meat lover will enjoy. A great way to get your protein, and topped with a robust kale pesto, it is easy to see why these little goodies are a favorite among vegetarians.

Ingredients

  • 4 cups cooked lentils
  • 1 pkg. (5 oz.) DOLE® Organic Kale Mix
  • 1 cup panko bread crumbs
  • 2 eggs, slightly beaten
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese
  • ¼ cup fat-free ricotta cheese
  • ½ teaspoon fennel seed
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • Kale Pesto (recipe below)
  • 1/3 cup pumpkin seeds, for garnish

Directions

  1. Preheat oven to 400°F.
  2. Process lentils in the bowl of a food processor into a coarse puree.
  3. Stir together lentils, bread crumbs, eggs, olive oil, Parmesan, ricotta cheese, fennel seeds, garlic and salt.
  4. Chop remaining 3 cups DOLE Organic Kale Mix and combine with the lentil mixture. Roll lentil mixture into 1-inch balls. Arrange in a single layer onto a baking sheet with sides (makes about 36 "meatballs").

  5. Bake 20 minutes or until “meatballs” begin to brown. Serve warm with a small dollop of Kale Pesto.

Kale-Pesto: Combine 1 garlic clove, 1/4 cup pumpkin seeds, grated peel and juice 1 lemon, 3 cups kale blend, 1/4 cup olive oil, 2 tablespoons Parmesan cheese and pinch of salt in blender. Cover; blend until smooth. Makes 1 cup.

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Lentil “Meatballs” with Kale Pesto Meatballs are a hit at nearly every mealtime and occasion. But what about a meatball without the meat? Round, flavorful morsels, our “meatballs” turn lentils and greens into small pleasures that even the most ardent meat lover will enjoy. A great way to get your protein, and topped with a robust kale pesto, it is easy to see why these little goodies are a favorite among vegetarians. Prep Time:10 minutes Cook time: Serves: 8
Nutrition facts: 330 Calories, 16 grams fat
Ingredients: 4 cups cooked lentils, 1 pkg. (5 oz.) DOLE® Organic Kale Mix, 1 cup panko bread crumbs, 2 eggs, slightly beaten, 1 tablespoon olive oil, ½ cup grated Parmesan cheese, ¼ cup fat-free ricotta cheese, ½ teaspoon fennel seed, 1 teaspoon chopped garlic, 1 teaspoon salt, Kale Pesto (recipe below), 1/3 cup pumpkin seeds, for garnish, Directions:Preheat oven to 400°F.Process lentils in the bowl of a food processor into a coarse puree.Stir together lentils, bread crumbs, eggs, olive oil, Parmesan, ricotta cheese, fennel seeds, garlic and salt.

Chop remaining 3 cups DOLE Organic Kale Mix and combine with the lentil mixture. Roll lentil mixture into 1-inch balls. Arrange in a single layer onto a baking sheet with sides (makes about 36 "meatballs").

Bake 20 minutes or until “meatballs” begin to brown. Serve warm with a small dollop of Kale Pesto.Kale-Pesto: Combine 1 garlic clove, 1/4 cup pumpkin seeds, grated peel and juice 1 lemon, 3 cups kale blend, 1/4 cup olive oil, 2 tablespoons Parmesan cheese and pinch of salt in blender. Cover; blend until smooth. Makes 1 cup.