Gluten-Free Red Lentil Meatballs

Wash the red lentils thoroughly in plenty of water, drain them, and place them in a suitable pot. Add 4 cups of water and let them boil over medium heat. When the lentils have softened and completely absorbed the water, mash them with a spoon to achieve a puree consistency.

Add the cornmeal to the mashed lentils. Continue cooking by stirring for approximately 2-3 minutes until the cornmeal completely integrates with the lentils and reaches a homogeneous consistency. Then, remove the pot from the heat and let it rest at room temperature for about 15 minutes.

Heat the olive oil in a separate pan. Add the dry onions, chopped into small cubes, and sauté until they become translucent. Add the tomato paste, hot pepper paste, and smoked paprika, then stir for 2 more minutes until the aroma is released.

Add the onion and paste sauce you prepared, the lemon juice, salt, and spices to the lukewarm lentil mixture. Finally, add the finely chopped green onions and parsley, and knead well with your hands until all ingredients are well combined.

Lightly moisten your hands, break off walnut-sized pieces from the mixture you kneaded, and shape them into classic meatball forms by squeezing them in your palm.

Arrange the prepared meatballs on a serving plate. Sprinkle the sesame seeds that you lightly toasted in advance over them and serve by garnishing with fresh mint leaves.