Enjoy these so cute and absolutely gorgeous lentil meatballs.

1. For the meatballs:
In a food processor, mix the lentils until smooth.

2. Transfer the lentils to a large bowl, and add the eggs, ricotta, Parmesan, garlic, oregano, fresh basil, and panko, mixing until thoroughly combined.

3. Chill the mixture in the refrigerator for about 20 min.

4. Meanwhile, preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. (You can start your balsamic reduction at this point, if you would like. You can just set it aside until you are ready to use it.)

5. Once the lentil mixture has chilled, form individual 1″ balls by rolling them between your hands. Transfer each meatball to the prepared baking sheet.

6. Lightly brush each meatball in its entirety with the olive oil.

7. Bake the meatballs, turning them about halfway through the baking time, until they are lightly golden and slightly crispy on the outside, about 15-20 min (watch them carefully.)

8. For the balsamic:
Place the balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, letting boil for about a minute or so. Reduce the heat to low and simmer the vinegar until thickened and syrupy, about 3-5 min or so (watch it closely-the cooking time will depend on the quality of the vinegar you use). Remove from the heat and let sit until you are ready to use it.

9. To assemble each bite:
Using a toothpick, skewer a piece of fresh basil, a mozzarella ball, and one baked meatball. Drizzle with your balsamic reduction and sprinkle with flaky sea salt, to taste.

Enjoy!