Lentil meatballsPosted: March 6, 2013
When I want to feel super broke, I head on over to goop and check out the things Gwyneth thinks none of us plebs should live without, like $300 nesting dishes and stuff. Girl musta lost. her. mind. if she thinks I’m spending $200 on a t-shirt, but she has a few decent recipes, I must say.
All the snow in Chicago has me in the mood for some comfort food. My girl Stacy gave me this idea: lentil meatballs and spaghetti squash. Gwyneth beat me to it, so I used a variation of her recipe. But beware – these taste nasty if served in regular dish ware. You need these. Obvs.
Lentil Meatballs, adapted from goop, makes about 24 “meatballs”
-1 spaghetti squash
-2 T + 1/4 cup olive oil
-2 cloves garlic
-1/2 t dried rosemary
-1/2 t dried thyme
-3-4 basil leaves, roughly chopped
-2 cup cooked lentils (you can buy the refrigerated ones at the grocery store)
-3 T tomato paste
-1/2 cup fresh ricotta
-1/4 cup shredded parmesan + more for topping
-1 cup panko (I used gluten free because I had it on hand)
-1 cup marinara sauce
-salt & pepper
Let’s do this:
Heat 2 tablespoons of olive oil in a skillet. I make sure the oil is nice and hot before adding my onion, so it sizzles when I add it. Ruby hates this. Onion sizzles make her tail go between her legs.
Warm up your marinara sauce in a saucepan. Once the 12 minutes is up, turn the oven to broil and cook for about 2-3 mins longer, just to brown the meatballs a bit.
Enjoy your lentil meatballs curled up under your $900 ivory cashmere throw. Ah, the simple things.