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