Lentil Meatballs

Method

1. Boil the lentils until tender (or use canned lentils, drained and rinsed). Boil a potato until soft.
2. Peel the potato and mash it roughly.
3. In a blender or food processor, add the lentils, mashed potato, a clove of grated garlic, fresh thyme leaves, salt, and pepper. Blend until the mixture is coarse but holds together.
4. Add grated Grana Padano cheese and pulse briefly to combine.
5. Transfer the mixture to a bowl. If it feels too wet (especially with canned lentils), add a little breadcrumbs to firm it up.
6. With wet hands, shape small meatballs (about the size of a large marble).
7. Prepare the double breading: beat eggs with a pinch of salt. First roll each meatball in breadcrumbs, then dip in egg, then again in breadcrumbs, pressing gently so the coating adheres.
8. Heat plenty of oil for frying. Fry the meatballs in small batches until golden brown on all sides.
9. Drain on paper towels and season immediately with salt.
10. Arrange on a plate and serve warm, optionally with a glass of Prosecco.