I hope everyone had a wonderful 4th of July!!! I didn’t do really anything special, we were and are under a burn ban here so I didn’t even really get to see any fireworks. I didn’t make anything red, white, and blue because that usually involves making cupcakes or some other sugar infused dessert. I have been really trying to get fit and use all the nutrition knowledge that I studied and learned at Baylor University (there must be some benefit from a degree I am not using at all right?
Well, I am getting serious about getting back in the shape I was when I was rowing on the crew team or when I was cooking for a diabetic (lots of veggies and fruits with controlled carbs) while living in Belgium. My weakness is carbs – I love bread and to be real honest, I also love baking and trying new recipes, oh, and I can ALWAYS eat ice cream! My other problem is that I hate to see food go to waste, so I usually end up eating it (and enjoying every bite along the way!). I really love finding and sharing new recipes too, but along the way I have picked up some very unnecessary weight that I just tell myself is the newlywed 15 (but more like 20). I love healthy food too and so I am going to stay with the Greek inspired mediterranean dishes but I will also be adding some really good substitutes or “healthy” indulgences on occasion too.
We eat a lot of pasta on the island, mainly because it is so cheap and easy to prepare. We typically combine it with a simple homemade sauce or even some sauteed veggies, but to get the needed protein when not eating much meat, legumes are a good alternative. I came across this recipe on one of the bloggers I follow, her name is Jennie and her recipe for these lentil ricotta balls is wonderful. I love that she topped her spaghetti with some fresh basil, if we would have had some on the island when I made these it would have enhanced the flavor even more!
So, the next time you are in the mood for something a little different or even just a lighter and healthier alternative to meatballs, please make these. You can always make extra lentils and freeze them for an easy go to meal when the pantry gets low too. The texture is of course different from hearty, more dense meatballs but I just really fell for little guys. Now, these are in no comparison to kleftedes (Greek meatballs)! But if you have never had the authentic Greek meatballs, then you really don’t know what you are missing anyway, right?
Lentil “Meat(less)Balls” Recipe:
2 cups cooked lentils
2 lg. eggs, slightly beaten
2/3 cups bread crumbs
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1-2 T. parsley
salt and pepper
Olive or Canola oil for frying
Process the ingredients together, pulsing a few times until smooth. Rest for 1-2 hours in the fridge. Shape into 1-1 1/2″ balls and lightly fry in hot oil until golden brown. Sprinkle with extra parmesan and serve as is or place over spaghetti as a meat alternative or even make a meatless ball sandwich!!!
I also now have my computer back after having sent it off for some maintenance, so now I will try to get back in the routine of posting more often as I have in the past. I am still in the USA and my wonderful husband is still in Greece, we are still patiently waiting to hear back whether we will be moving here somewhere or staying on the island another year. Fingers are tightly crossed for finding out this week, but with the all the “stuff” happening in Greece right now, I am not sure when we will find out. All prayers are still greatly appreciated! I’ll keep you up to date!
Kali orexi friends,