Lentil Meatballs

3 cups vegetable broth
2 cups uncooked black lentils, rinsed
1 star anise
1 egg
3/4 cup ricotta cheese
1/4 cup freshly grated Parmesan, or preferred hard cheese
2 garlic cloves
2 tablespoons parsley
1/4 teaspoon dried ground thyme
2/3 cup panko bread crumbs (if gluten-free replace with appropriate GF bread crumbs)

Preheat oven to 400°F. In a pot add the broth, black lentils, and star anise, boil for 3 minutes, then reduce to a simmer until al dente. Discard the star anise. In a food processor combine the egg, ricotta, parmesan, garlic, parsley, thyme, and panko. Blend until completely incorporated. Roll small balls of the lentil mixture and place on a parchment paper lined cookie sheet, bake for 20 minutes, flipping halfway through.

While the lentil meatballs are baking make the lemon pesto sauce (featured, 2nd and 3rd picture on the bottom row)

You can serve these by themselves with the lemon pesto sauce spooned over top. They're also really good over top a fresh green salad made with spicy arugula drizzled with the lemon pesto sauce. Next time I may make these tiny so they can be served on a toothpick with the dipping sauce on the side for appetizers.

Recipe adapted from Sara Forte