Lentil and Ricotta “Meatballs”

Toward the end of college I took an environmental science class that led me to giving up beef and cutting way back on other types of meat. This was a big deal for me at the time, for I loved steak and grew up eating so many classic Italian American meals that used beef. I didn’t even like beans at the time. I was determined, though, and eventually, slowly, my eating habits changed and I learned to eat so many foods that I now love. 

But what about those classic Italian American dishes that I loved? I started looking for ways to swap out meat in some of my Nonna’s recipes. 

Full disclosure right now: these “meatballs” are not vegan, nor are they an attempt to make a “healthier” version. They use ricotta, eggs, and pecorino, so they still rely heavily on dairy. They are the perfect recipe, though, to bridge the gap between meat and plant-based eating. 

I first came across this recipe in a cookbook years ago (I think Homemade with Love by Jennifer Perillo). After not making them in years, I recently started making them again – and again and again, constantly changing the recipe until I got it just right. I can honestly say that I like these more than a lot of the ground beef meatballs I had growing up. 

So let’s talk about the recipe and the ingredients:

The Lentils: 

I cook mine in the Instant Pot because it’s such a fast way to cook lentils, and I cook them until they’re borderline mushy. If you don’t have an Instant Pot, you can absolutely just cook them on a stove. Just be sure to overcook them slightly. 

The Ricotta: 

I think the reason why this recipe works so well is the ricotta. My Nonna made meatballs by soaking white Italian bread in milk and then adding it to the ground beef. The ricotta mimics that almost creaminess of the milk soaked bread. 

I have found that every ricotta brand is slightly different. Some are more firm with stabilizers and some are more liquidy. You may have to add more breadcrumbs, depending on your ricotta.  Also, make sure it is a full fat ricotta. 

The Pecorino:

Or Parmesan. Either is fine. Just don’t skip it. I tried because there’s already so much cheese and it’s just not the same. 

The Parsley:

Don’t skip the parsley! My Nonna’s meatballs always had parsley and I swear it makes all the difference. 

Print Recipe

Lentil and Ricotta Meatballs

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These vegetarian "meatballs" are the closest thing I have tried to my Nonna's all-beef meatballs. They are now my favorite Italian-ish meatball to make.

Ingredients

• ¾ cup lentils, rinsed (equals 2 cups cooked)
• 1 ½ cups of water
• Pinch of salt
• ½ cup of ricotta
• 1 egg
• ⅓ cup of unseasoned breadcrumbs (I use panko)
• 2 (ish) tablespoons of pecorino or parmesan
• 2 cloves of garlic, grated with a microplane
• Zest of half a large lemon
• A large handful of Italian parsley, chopped
• Black pepper
• Olive oil

Instructions

1

Place the lentils, water, and a pinch of salt in the Instant Pot. Secure lid and set the pressure cook to 10 minutes. When done, let sit another 10 minutes before releasing the pressure. Set the lentils in a bowl and let cool. (Alternatively, you can cook the lentils on the stove. Be sure to overcook them slightly and drain any excess water).

2

Next you have two options. You can place the lentils in a food processor and pulse them a few times (not too much. You want to break them down a bit without making hummus). Or you can simply put the lentils in a bowl and mash them with a potato masher. The food processor breaks down the lentils faster and makes the meatballs look a little prettier. Either method will work, though.

3

Preheat your oven to 425. Drizzle a little olive oil on a large baking sheet and set aside.

4

Place the lentils in a bowl and add the ricotta, egg, breadcrumbs, pecorino, garlic, lemon zest, parsley, a large pinch of salt, and several grinds of pepper. Using your hands, combine all of the ingredients.

5

Once combined, try forming a ball by lightly squeezing and rolling some of the mixture in your hands. If it seems too wet and won’t form a ball, add slightly more breadcrumbs. If the mixture feels okay, continue forming small to medium size balls and place them on the prepared pan. (I usually get about 12 to 14 meatballs with this recipe).

6

Drizzle a little more olive oil on top of each meatball and bake for about 15 minutes at 425. The meatballs are done once the bottoms are nicely browned.

7

You can serve them with pasta and marinara sauce, just like traditional Italian American meatballs. I actually love them on salad too, or served next to roasted vegetables and sweet potatoes. They are excellent leftover, even cold right out of the fridge. Enjoy!