Lentil "Meatballs" in Lemon Pesto

I made the meatballs, but served them with spaghetti and marinara sauce. To make them gluten-free, I substituted 2/3 cup of oatmeal (pulsed in my food processor) for the breadcrumbs. These came out really well! I baked them up one day, and then the next day I threw them in the sauce pan with the marinara sauce. The were a bit drier than store-bought meatless meatballs that I have tried, but they were very good. Maybe next time I will add a bit more ricotta to increase the moisture.

The lemon pesto sauce that goes with these meatballs is lovely. I served them with eggplant roll-ups, and it made a very nice meal.