Margherita Pizza Meatballs

Instructions

1. Preheat oven to 325° and coat a mini muffin tin with cooking spray.
2. In a food processor, pulse the Margherita Pizza Lentil Chips until they are a breadcrumb-like consistency.
3. In a large mixing bowl, combine the ground beef, Lentil Chip crumbs from the food processor, and the non-dairy milk.
4. Mix by hand until well combined and begin forming 1″ meatballs.
5. Place a meatball inside each cavity of the mini muffin tin until the mixture is gone.
6. Bake at 325° for 7-8 minutes.
7. Remove from oven and flip the meatballs over to cook evenly on both sides.
8. Return to oven and bake another 7-8 minutes.
9. Remove from oven and place meatballs on a paper towel-lined plate or tray to allow to cool and absorb any grease.
10. Store in an airtight container in the fridge for 3-4 days.
11. To FREEZE for later use: Place meatballs on a lined baking sheet in a single layer and place in the freezer for 2 hours. Once frozen, divide amongst freezer bags and return to the freezer for up to 3-4 months. Reheat on the stovetop in sauces or in the oven for approximately 20 minutes.