Lentil Ricotta meatballs Recipe

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Lentil Ricotta  meatballs
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Ingredients:

Directions:

  1. Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.76 Kcal (753 kJ)
Calories from fat 52.27 Kcal
% Daily Value*
Total Fat 5.81g 9%
Cholesterol 76.12mg 25%
Sodium 156.29mg 7%
Potassium 295.03mg 6%
Total Carbs 18.92g 6%
Sugars 1.89g 8%
Dietary Fiber 5.55g 22%
Protein 12.48g 25%
Vitamin C 1.7mg 3%
Iron 2.6mg 15%
Calcium 119.9mg 12%
Amount Per 100 g
Calories 134.08 Kcal (561 kJ)
Calories from fat 38.98 Kcal
% Daily Value*
Total Fat 4.33g 9%
Cholesterol 56.78mg 25%
Sodium 116.57mg 7%
Potassium 220.05mg 6%
Total Carbs 14.11g 6%
Sugars 1.41g 8%
Dietary Fiber 4.14g 22%
Protein 9.31g 25%
Vitamin C 1.3mg 3%
Iron 2mg 15%
Calcium 89.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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