This week I have tried two cooking experiments: polenta chips and these lentil and feta meatless balls. The polenta chips experiment was a disaster (I am going to have to have a few more attempts before they become blog ready), but these meatless balls turned out perfectly. They went down very well with both my partner and our six month old daughter who couldn't get enough of hers; we gave her half a ball and ended up having to give her more as she complained when it was all gone (about half in her mouth and half on the floor, I have to admit). The balls are baked and will crisp up on the outside but are still soft on the inside. I stirred them into a tomato sauce to eat with pasta, but you could have them with any sauce you wanted; just be careful not to vigorously over stir into a sauce as they may collapse, or you may want to serve directly on a plate and simply pour a sauce on top of them.
I used tinned lentils to save on time and to avoid any issues with over- or under-cooking the lentils, but you could use dried lentils if you want. If so, just cook until soft but not falling apart, and allow to cool before making the balls. I also omitted adding any additional salt as the feta is salty and I was feeding them to my daughter, but you might want to add a bit of salt to taste.
