Lentil Meatball Recipe - amazingly delicious, healthy & vegan!

I just made some vegan meatballs that were really, really amazing (so good I could have gobbled them all up if my stomach had the room) and there were really not that difficult to make. I would even guess that some of the meat-eating persuasion might like these, too...(heresy!)

Please note that while I'm sharing my recipe below, I suspect you can make a lot of alterations (like the salsa type and spices) and it will still turn out wonderful, so consider the recipe below a starting point.

These also use very inexpensive ingredients, so if you're looking for a way to make nutritious, healthy, but low-cost meal items, give these a shot! (See my nutrition-enhancing and cooking tips at the bottom of this Hub)

Makes about 24 meatballs.

Ingredients

• 1 lb dried lentils (I used green lentils)
• 1/3 cup chunky salsa
• 2 tbsp guar gum, corn starch, or even regular flour (binder)
• 1 tsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tbsp olive oil

I want to emphasize again that the salsa, binder, and seasoning choices are entirely up to you.

1. Cook the lentils in plenty of water, for about 30 minutes, until they just start falling apart in the cooking water. Drain and rinse well with cold water until the lentils are warm (not hot) and not soggy.
2. Add the salsa, binder, seasonings, and oil.
3. Mix all very well together until you have a paste-like texture.You don't have to grind it altogether, but it's OK if some of the lentils fall apart.
4. Preheat your oven to 400F (200C).
5. Lightly oil a baking sheet.
6. Scoop 2 tbsp of the mixture and roll it into your hands into a ball. Place on the baking sheet.
7. Bake the meatballs for approximately 25-30 minutes, or until they start to brown.

• Soak your lentils first. It's a bit time-consuming, but easy. Soaking your lentils in warm water for 24 hours will remove 93% of the trypsin (a protease inhibitor, or naturally-occurring enzyme that interferes with protein digestion) and much of the phytic acid (phytate; another naturally-occurring compound which interferes with mineral absorption). Be sure to rinse and cook in fresh water after soaking. Added bonus: your lentils will cook very quickly, usually within about 10 minutes.
• Consider using guar gum as the binder. You can use flour or cornstarch as the binder, but also consider guar gum. It's 100% natural, and instead of adding starch, you'll be adding a lot of soluble fiber, which can help with GI regularity and with lowering serum cholesterol levels. It's fairly inexpensive, too.
• Add turmeric. In addition to giving your meatballs a nice golden color, turmeric is rich in curcumin, which studies show is a powerful anti-inflammatory.