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Rinse lentils.
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Bring to boil in 2 cups water, reduce heat, simmer for 35–40 minutes or until soft.
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Strain off excess water.
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Mix ground meat, Parmesan, garlic, Italian seasoning, pepper, and salt.
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In a separate bowl, mash cooked lentils with a fork.
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Add eggs, continue mashing until well mixed.
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Combine lentil and egg puree into beef mixture.
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Add parsley. Mix well.
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Form meatballs using ¼ cup of mixture and roll into balls. About 1 inch in diameter.
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Heat pan over medium heat with 2 tablespoons cooking oil.
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Add meatballs to hot pan. Allow meatballs to brown, and then rotate and repeat until all sides are golden, crispy brown (160°F for beef or 165°F for turkey).
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Serve over pasta or veggies.