2tbspflourall purpose or use arrowroot or coconut for gluten free
2tbspvegan parmesan cheese
3tbspgluten free breadcrumbs
For the pesto:
Pinchof salt and pepper
For the meatballs: Combine lentils and water in a saucepan and bring to a boil. Once boiling, cover pan with a lid and reduce heat to a simmer until water has absorbed and lentils are cooked.
While lentils are cooking, combine onions, garlic and olive oil in a skillet over medium heat, stirring occasionally. After about two minutes, add the parsley and time and stir. Cook until onions are soft but not quite brown yet; remove from skillet and set aside.
Also while waiting, prepare the flax egg by combining flaxseed meal and water in a small dish. Stir and set aside for about 10 minutes, allowing time for the flax to absorb the water. At this point, you should also preheat the oven to 350°.
Once lentils are cooked, transfer to a large bowl and mash them with a fork. This could take a couple minutes, so be patient! Once mashed, add onion mixture to the bowl and stir.
Next, add the flax egg, flour, parmesan, and breadcrumbs and stir until everything is combined.
Form the mixture into golf ball sized meatballs and set on a baking sheet.
Heat 1-2 tbsp olive oil in a large skillet and place the meatballs in the skillet, cooking for 3-4 minutes and flipping throughout until they're golden brown on the outside.
Transfer meatballs back to the baking sheet and bake for approximately 15 minutes.
While meatballs are baking, make the pesto. Add all ingredients to a blender and blend until pesto has formed.
*If you have a difficult time getting everything to mix, add 1-2 tbsp water to the blender (along with the olive oil) **Serving size varies depending on size of meatballs. Feel free to double the recipe if you need a larger serving size.