Gluten-Free Vegetarian Meatballs with Lentils and Quinoa

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   In a large mixing bowl, whisk together the eggs, tomato paste, olive oil, salt and paprika until combined.
3. 3
   In a food processor, pulse the Manchego until fine crumbs form.
4. 4
   Transfer to the mixing bowl with the egg mixture.
5. 5
   Add the parsley, garlic, and shallot to the food processor and pulse until finely chopped.
6. 6
   Transfer to the mixing bowl.
7. 7
   Add the lentils to the food processor and pulse until a coarse paste.
8. 8
   Transfer to the mixing bowl along with the quinoa and hemp seeds. Fold the meatball mixture together until combined.
9. 9
   With clean hands, form the quinoa-lentil mixture into 1-inch balls (you can use a tablespoon to portion) and arrange on two parchment-lined baking sheets ½ inch apart. You should get 2 dozen mini meatballs.
10. 10
    Bake for 25 minutes or until nicely browned.
11. 11
    Serve over your favorite spaghetti and tomato sauce. Or even better, one of these gluten-free sauces!