Traditional recipes

Lentil meatballs

Lentil meatballs

Lentils were boiled in the previous recipe for lentil cream soup. Over the cooked lentils I added finely chopped onion and garlic to the food processor. Eggplant peeled, cut into quarters and sliced ​​just as finely into thin slices on the robot. Add salt and pepper to taste, about 1 teaspoon of each, eggs, cumin seeds slightly fried in a pan and crushed in a mortar, dill parsley, a pinch of chili flakes, breadcrumbs. Mix all the ingredients, add the crushed cheese, taste, add as appropriate egg, breadcrumbs or salt depending on the consistency and taste. It is formed with meatballs, passed through breadcrumbs and dusted in well-heated palm oil, on both sides until brown. Remove on napkins to absorb excess oil.

Great appetite !!


Lentil meatballs

Lately, we have started to prepare as many dishes from / with vegetables as possible. Today we have dinner lentil meatballs. They are extremely easy to make, much healthier than meat and are very tasty. About the benefits lentils I also wrote at other recipes, is a healthy vegetable and extremely beneficial to the body. We mixed the composition with the mashed potatoes instead of a blender, because we don't like it to become a paste, and if we find a few pieces of unripe lentils, we don't mind at all.

Ingredients for about 15 meatballs:

● 1 finely chopped onion and hardened with water

● Grate 2 cloves of garlic

● 1 diced boiled potato

● salt, pepper, hot or sweet paprika

● finely chopped green parsley

● 2 tablespoons breadcrumbs to bind the composition

● 3 tablespoons olive oil

Method of preparation:

1. Put all the ingredients in a bowl, except the oil.

2. Using a mashed potato, pass all the ingredients until you get the desired consistency. It matches the salt.

3. The obtained composition is left in the refrigerator for about 30 minutes, to penetrate the flavors.

4. Form the meatballs to taste and fry / brown them in a pan (non-stick) heated with a little oil. Leave for about 5 minutes on each side. Remove the meatballs on a tray prepared with absorbent paper.


Fasting recipes. Three recipes for meatballs that we can indulge in on fasting days

The meatball recipes are so varied that even in Lent we can indulge in them. We have chosen from these Three recipes for meatballs that we can indulge in on fasting days.

Three recipes for meatballs that we can indulge in on fasting days

They are easy to prepare, and are perfect even for fasting days with a ban on oil, because they can be prepared in the oven, unroasted.

I chose from these: the Potato Meatballs with Vegetables Recipe, the Chickpea or Falafel Meatballs Recipe and the Lentil Meatballs with Walnuts Recipe.

Potato Meatball Recipe with Vegetables - Ingredients:

  • 5-6 potatoes
  • 1 onion
  • 2-3 garlic cloves
  • & frac12 celery root
  • 1-2 carrots
  • 2 tablespoons flour
  • Salt and pepper
  • 1 teaspoon paprika
  • A little basil, or dried thyme
  • 1 bunch of parsley
  • 100 gr pesmet
  • frying oil

Recipe Potato meatballs with vegetables - Preparation

Potato meatballs with vegetables

The vegetables are cleaned and washed.

Put the potatoes and carrots on a small grater and drain well, pores & acircndu-I & icircn m & acircini. The rest of the vegetables are put on the grater and mixed, in a bowl, with the carrots and potatoes. Over the vegetables add the flour, breadcrumbs, parsley, finely chopped, crushed garlic, salt and spices. Homogenize the composition well and let it rest for 10 minutes in the refrigerator.

Then, shape the meatballs, flatten them lightly and fry them in hot oil, or put them in the oven at 180 degrees, until they brown.

Chickpea or Falafel Meatball Recipe - Ingredients:

  • 250 g chickpeas
  • 1 medium onion
  • 4 cloves of garlic
  • 2 parsley bindings
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • a little pepper
  • 1-2 tablespoons flour
  • 1 teaspoon baking soda
  • frying oil
  • sesame for crust

Preparation Recipe Chickpea or Falafel Meatballs

Chickpea Meatballs - Falafel

The chickpeas are left to hydrate in cold water overnight.

When it is well hydrated, it is passed through the robot together with the rest of the ingredients, except the flour which is added at the end to bind the composition. Do not add a lot of flour, so as not to leave the composition too dense.

From this composition balls are formed which are passed through sesame and fried in an oil bath, or prepared in the oven.

Walnut Lentil Meatball Recipe - Ingredients:

  • 500 g boiled lentils
  • 1 large onion
  • 1 small celery root
  • 100 g of oatmeal
  • 60 g finely ground walnuts
  • 2 tablespoons breadcrumbs
  • 2 tablespoons soy sauce
  • frying oil
  • salt

Preparation for Lentil Meatballs with Walnuts Recipe

Lentil meatballs with nuts

The lentils (left to hydrate in the evening) are boiled, drained of water, then mixed.

Finely chop the onion and celery, or grate them. Mix all the ingredients and leave for half an hour to absorb the liquids.

Shape the meatballs, pass them through fine breadcrumbs, then fry them in oil, or, according to your preferences, put them in the oven at 180 degrees, until they brown.

Lentil meatballs are served as appetizers, or with a vegetable garnish.


Lentil meatballs

I keep looking at the pictures I took with these meatballs and honestly, if I were a carnivore I don't think I would have realized that there is no meat there. Going beyond the striking resemblance, I can say that the taste does not even compare. It is clearly superior, more fragrant, tastier.

For the wonderful lentil meatballs we need:

  • 150 gr. of green lentils
  • 2 carrots
  • a bunch of parsley
  • 2-3 tablespoons of almond or rice flour
  • pink salt, pepper, dried vegetables, paprika
  • 2 tablespoons olive oil
  • an onion

Method of preparation:

  1. First we clean the lentils, put them in water for 10 minutes, then drain them and put them in another water to boil. It will boil for 15 minutes.
  2. Peel an onion, finely chop it and put it in hot water for a minute (just enough to soften and become slightly transparent).
  3. Meanwhile, grate the carrot and chop the parsley.
  4. When the lentils have boiled, let it cool a bit and then chop it with a blender.
  5. Add the carrot, parsley, spices, onion, oil and flour over the lentil puree. We mix the composition very well and form medium-sized meatballs from it.
  6. On an oven tray, place a baking sheet and grease it with a little olive oil. Place the meatballs and bake them for an hour, an hour and a half at low temperature, maximum 100 degrees. It all depends on the oven provided, or how browned you want your meatballs to be.

You can eat them as such with a salad, you can make sandwiches with other vegetables, or you can put them with a sauce. No matter how you combine them, they are still delicious.

If you have tried them, I am waiting for your opinion about them in a comment.

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Necessary tools

The first time I made meatballs. I chopped the onion and garlic cloves and put them in a saucepan with a tablespoon of olive oil, where I kept them for about 3-4 minutes, until the onion softened. Until the onion is cooked, I strained the can well and put the lentils in a bowl.

I added the egg, cumin, breadcrumbs, parsley and onion and garlic over the drained lentils and mixed well until smooth (the amount of breadcrumbs varies depending on how well the lentils were drained). The maglavais looks like in the picture below (don't crush the lentils at all).

I added salt and pepper and formed 10 meatballs of about 40 grams, which I put on a tray lined with baking paper in the preheated oven at 180 degrees. I held them for 25 minutes.

While the meatballs are in the oven, I grabbed the sauce. I mixed the first 7 ingredients in the food processor until they were finely chopped and turned into a paste.

I heated 2 tablespoons of oil in the pan in which I hardened the onion and garlic for the meatballs and kept the pasta on the fire for about 3 minutes.

I added the coconut milk and fish sauce, mixed well and kept the mixture on low to medium heat for about 15 minutes, until the sauce decreased by about 50%.

This time I ate the meatballs with rice (100 grams for 2 people is enough), but you can also test them with some simple sticks (you can find a very easy recipe here).


Necessary tools

The first time I made meatballs. I chopped the onion and garlic cloves and put them in a saucepan with a tablespoon of olive oil, where I kept them for about 3-4 minutes, until the onion softened. Until the onion is cooked, I strained the can well and put the lentils in a bowl.

I added the egg, cumin, breadcrumbs, parsley and onion and garlic over the drained lentils and mixed well until smooth (the amount of breadcrumbs varies depending on how well the lentils were drained). The maglavais looks like in the picture below (don't crush the lentils at all).

I added salt and pepper and formed 10 meatballs of about 40 grams, which I put on a tray lined with baking paper in the preheated oven at 180 degrees. I held them for 25 minutes.

While the meatballs are in the oven, I grabbed the sauce. I mixed the first 7 ingredients in the food processor until they were finely chopped and turned into a paste.

I heated 2 tablespoons of oil in the pan in which I hardened the onion and garlic for the meatballs and kept the pasta on the fire for about 3 minutes.

I added the coconut milk and fish sauce, mixed well and kept the mixture on low to medium heat for about 15 minutes, until the sauce decreased by about 50%.

This time I ate the meatballs with rice (100 grams for 2 people is enough), but you can also test them with some simple sticks (you can find a very easy recipe here).


Green lentil pate with walnut kernel - recipe

The quantities of ingredients are given approximately. You can adjust the recipe according to your preference, according to your possibilities.

ingredients

  • 500 g of green lentils
  • 2-3 onions
  • 1 large carrot or 2 smaller ones
  • 2 slices of celery root
  • 3-4 cloves of garlic
  • 2 teaspoons of broth or tomato juice
  • 2 bay leaves
  • tarragon and ground basil
  • salt, pepper and paprika to taste
  • boiled water
  • 2 walnut kernel hands

Method of preparation

Wash the lentils and let them soak until the vegetables are hardened.

Peel the onion, carrots and celery and cut them into small pieces.

First fry the onion in a large saucepan in oil until transparent.

Then add the carrot and celery and mix. Leave them for a few more minutes, then add the lentils and the broken bay leaves in two.

The bay leaf gives the lentil pate a special aroma and a rich taste.

Pour boiling water into the pan so that it exceeds the level of the lentils with two fingers.

Put the lid on and let the lentils boil until soft. If the liquid drops, fill with water until the grains are well cooked.

Towards the end, add the tomato broth or juice and the spices: tarragon, basil, paprika, salt and pepper.

When the lentils have boiled and there is almost no water left, turn off the heat and let it cool.

Then transfer all the food to the robot bowl with the S-blade. Add the walnut kernels and garlic.

We also added a little olive oil.

Mix for a few minutes, until the lentils crumble and turn into a fine, homogeneous paste.

Lentils and walnut kernels

Serve the lentil pate on slices of bread, crackers or raw vegetables.

It is very tasty as such, but it goes well with a salad of greens, raw onions, bell peppers, cucumbers or olives.

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* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Lentil meatballs

Lately, we have started to prepare as many dishes from / with vegetables as possible. Today we have dinner lentil meatballs. They are extremely easy to make, much healthier than meat and are very tasty. About the benefits lentils I also wrote at other recipes, is a healthy vegetable and extremely beneficial to the body. We mixed the composition with the mashed potatoes instead of a blender, because we don't like it to become a paste, and if we find a few pieces of unripe lentils, we don't mind at all.

Ingredients for about 15 meatballs:

● 1 finely chopped onion and hardened with water

● Grate 2 cloves of garlic

● 1 diced boiled potato

● salt, pepper, hot or sweet paprika

● finely chopped green parsley

● 2 tablespoons breadcrumbs to bind the composition

● 3 tablespoons olive oil

Method of preparation:

1. Put all the ingredients in a bowl, except the oil.

2. Using a mashed potato, pass all the ingredients until you get the desired consistency. It matches the salt.

3. The obtained composition is left in the refrigerator for about 30 minutes, to penetrate the flavors.

4. Form the meatballs to taste and fry / brown them in a pan (non-stick) heated with a little oil. Leave for about 5 minutes on each side. Remove the meatballs on a tray prepared with absorbent paper.