Lentil-Carrot Meatball Grinders

Meatball Grinders are sooooo yummy!  These babies came about during lent.  Funny this is that I didn't make them on a Friday...hmmm...interesting Eileen.  These are a great way to sneak veggies into the kids.  Plus, when added to pasta or sandwiches like this they won't even know the difference (unless your Caroline Frances and you don't eat anything anyways, but that is a project for another day. :)

Ok here we go!

Lentil-Carrot Meatball Grinders

1/2 jar of spaghetti sauce

2 cups of cooked lentils (follow directions on bag)

1 cup of shredded carrots

2 eggs slightly beaten

2/3 cup of bread crumbs

2 garlic cloves minced

salt and pepper to taste

1/2 cup low fat ricotta cheese

1/4 cup fresh Parmesan

Mozzarella Cheese to sprinkle on top

(Note:  These recipe will make about 20 meatballs so depending on your family size and hunger size, you can freeze half and use them later.  These subs above were actually prepared using frozen meatballs from a previous recipe.  They freeze nicely and defrost in a pot or slow cooker, but if cooked in a slow cooker set on low for no more than 3 hours--these babies will fall apart otherwise.)

1.  Preheat oven to 350.  Spray a cookie sheet with cooking spray.  Add all ingredients except for spaghetti sauce together in a large bowl.  You can use a spoon, mixer, or be like me and use your hands.

2.  Form balls to be about 1 inch in diameter.  A little larger is fine, but the lentils won't support large sizes.  They will fall apart once cooked.  Also, beware--this is a sticky mixture so have your cookie sheet ready.

3.  Once your have formed your meatballs and placed them on the sheet, bake for about 18 minutes.  Once they are done, pull them out and let them rest for a couple of minutes.  When vegetarian meatballs are warm they tend to fall apart.  They need that extra 2 minutes to stand up haha.

4.  Heat up your sauce and add your meatballs.  Build your sandwich and sprinkle with mozzerella cheese and your are ready for dinner!

I love these because they are packed with vegetables!  I served mine with sweet potato fries, but steam broccoli would be good too.