This recipe is very versitle. You may eat these as salad toppers or drop them in some sauce for a delicious spaghetti and “meat balls” meal. You can even do what I do and just do a tad bit of pasta (or leave the pasta out) and place the saucy meat balls on a bed of leafy greens, if you’re trying to cut back on the carbs.
*Healthy Tip: If you’re trying to cut down on simple carbs and are finding it difficult, having the base of your meal be primarily of leafy greens helps to add bulk to the plate (tricking your mind to think you’re eating more) and lessen the amount of carbs. You can still add a little carb on top, but won’t need as much as you’ll be eating more leafy greens. This way, since you have a little bit of carbs you’ll feel satisfied with your meal. You can use this as a tool and serve less and less carbs to slowly reduce. Good way of having your cake and eating it too. Or in this case, carbs, without TOO much guilt!
Ingredients:
1 Can of lentils
1 Sweet potato
Bread crumbs
1 Tbsp of garlic powder
1 Tbsp of onion powder
1 Tbsp smoked paprika
1/2 Tbsp cumin
1/2 Tbsp oregano
1/2 Tbsp black pepper
1 Bay leaf Salt
1/2 Lime juice
2 Tbsp chopped fresh cilantro
(Amount of each ingredient can be adjusted per chefs’ liking.)
Peal and cut the sweet potatoes into small pieces. Put in a pot of boiling water with salt and the bay leaf.
Once soft, place in a bowl and mash. In a food processor, blend the lentils. Add the lentils to the sweet potato and mix.
Add the rest of the ingredients and enough breadcrumbs to get a lumpy consistency.
Place in the refrigerator to let the breadcrumbs absorb. Roughly 15 to 20 minutes.
After 15 minutes have passed, remove from refrigerator and start molding into “meat balls”.
Heat a pan with some oil and lightly fry the “meat balls” just to brown them a bit (technically it’s already edible as is).
Alternatively, you may bake them in the oven at 400 degrees until golden brown.
