Ingredients
Yields: 4
Serving size: 2 meatballs
½ cup dry quinoa, pre-rinsed
1 cup water
1 cup cooked green lentils, well drained
¼ cup diced red bell pepper
½ cup diced onion
2 cloves garlic, minced
½ cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
¼ cup freshly grated parmesan
1 tablespoon freshly chopped flat parsley leaves
1 tablespoon freshly chopped oregano
1/2 teaspoon freshly ground black pepper
Sea salt to taste
¼ teaspoon cayenne pepper
1 egg white (for vegan add 2-3 teaspoons water)
3 tablespoons olive oil
Preparation
