Lentil-Ricotta Meatballs

I know what you're thinking... lentil meatballs??!   I know it was my same reaction too, but I stumbled across this recipe from "In Jennie's Kitchen" and thought I had to try it.  For one, lentils are packed with Fiber and Iron, and really really cheap. The meatballs looked exactly like a real meatball would.  They tasted really good too. I adapted the recipe a tiny little bit, but really followed the original closely.  I think you could basically just make the meatballs the same way you would a regular meat one. So if you have a meatball recipe you like just try subbing the meat for the lentils.   They don't quite taste like meat, but they are still tasty and a different take on the classic version.   Here's the recipe.

Ingredients:
1 package lentils (roughly two cups cooked, pureed)
1 cup ricotta cheese
2 eggs
1 tsp. dried oregano
1 tbsp. fresh basil
2 tbsp. fresh parsley
3 large garlic cloves, grated
3/4 cup bread crumbs
4 tbsp. grated Parmesan cheese
Salt and pepper to taste

Pre-heat your oven to 350 degrees. Cook the lentils in water until they're tender- the water should be about 1/2" above the lentils.  Run through the food processor until you have a thick paste.  Transfer the lentils to a bowl and add the ricotta cheese.  Combine well.  Finely chop the herbs and add to the lentils. Crack in the eggs, blend them in.  Next add the bread crumbs, salt and pepper and Parmesan cheese.  Begin forming the meat balls.  Line a cookie sheet with foil and drizzle a little olive oil on it- enough to coat the bottom. Place the meatballs onto the cookie sheet and bake until they're nice and browned on all sides.  You'll have to turn them occasionally to get them evenly browned.   Serve with marinara and pasta, or as a sub, or with a spinach salad which is how we ate them.