It’s, like, really tough being me.
I do my best to lead a healthy lifestyle. You know, try to be an example for my peers. But I’m human – I have urges.
For example, there is a farmer’s market on the street outside of work every Thursday. There are many food trucks selling delicious treats. I.e. donuts, philly cheese steaks, chocolate dipped bananas on sticks. The list goes on.
I head to lunch with some coworkers & my eyes are on the prize – a vegan salad. The coworkers stand in line with me tricking me into thinking I have started a movement – salads for everyone! When the smell of tacos & tamales hits our nostrils. Off they run! I’m left with a choice – 6 bites of lettuce or 2 piping hot fish tacos with a side of rice, beans & happiness. But because I am
strong willed self-conscious & a self-proclaimed healthy food blogger afraid of being considered a follower, I stuck with the salad.
See what I mean??? It’s so hard being me.
Time: 1 hour (prep + cooking) | Serves: 24 “meat”balls
- 2 1/2 cups of lentils, uncooked
- 1 onion, diced
- 1/2 cup of breadcrumbs
- 1 6 oz. can of tomato paste
- 1 tbsp. of all-purpose flour
- 4 cloves of garlic, minced
- 1/4 cup of parmesan cheese
- 2 eggs
- 2 tsp. of crushed red pepper
- 1 tsp. of oregano
- 1/2 tsp. of italian seasoning
- 1/2 tsp. of dried basil
- S+P, to taste
- Toasted bread, for serving
- Tomato sauce, for serving
- Mozzarella cheese, for serving
- Preheat oven to 400 degrees
- Cook lentils according to package directions, drain + rinse under cold water
- Combine lentils + onion + breadcrumbs + tomato paste + flous + garlic + parmesan + eggs + crushed red pepper + oregano + italian seasoning + dried basil + S+P in a large bowl, mashing lentils
- Roll lentil mix into meatball sized balls + arrange on a parchment paper-lined baking sheet
- Bake for 20 minutes
- Heat tomato sauce in a skillet
- Add lentil meatballs to the skillet + cover with sauce
- Arrange meatballs on bread + top with mozzarella
- See how many meatballs you can swallow whole