Lentil meatballs


(for about twenty meatballs)
480 g lentils cooked and well drained
40 g dried tomatoes in oil
1 small onion (about 70 g clean weigh)
1 teaspoon of sweet paprika
mixed dried herbs (oregano, thyme, marjoram, rosemary, sage)
40 g chickpea flour
extra virgin olive oil to anoint the meatballs before baking
For the sauce:
200 g BioOatCuisine
30 g fresh parsley
1 tablespoon of extra virgin olive oil
Salt and Pepper To Taste.

Made with