2 large eggs, lightly beaten
2/3 cup quick oats
1/2 cup ricotta
1/4 cup parmesan
1 1/2 teaspoon chopped parsley
Salt and pepper, to taste
Canola oil for frying
Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight. When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped “meatballs” and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.
I used red lentils and cooked them in vegetable broth. They turned out to be a kind of soupy consistency when I pureed them, and I think that’s where I went wrong. I probably should have used a firmer lentil, like brown or green. Or maybe I should have refrigerated them overnight instead of the minimum 2 hours suggested. In any case, my ‘meatballs’ ended up looking for like patties. See for yourself: