Lentil Meat(less)balls

I’ve had this recipe in my back pocket so to speak for a while now. I’ve made it so many times and each time it’s a hit! Our favorite way to serve these lentil meat(less)balls is with gluten-free pasta and a fresh, leafy green salad on the side. YUM!

What I love ๏ฟผmost about this recipe is that it uses lots of pantry staples which means I can almost guarantee you have everything you already need to make it! It’s also a great way to incorporate lots of plant-based protein, heart- healthy grains, and tons of flavor in such a simple way- aka all you need is a blender and a sheet pan. How easy is that?! This recipe can also be doubled very easily and freezes well so it’s the perfect way to prep dinners ahead of time. I hope your family loves this one as much as mine does!


Lentil Meat(less)balls

Author: The Hungry Happy Mama

Gluten-free/Vegan/Nut-free/Soy-free

Yields: about 18 meatballs

Prep time: 15 minutes

Bake time: 15 minutes

INGREDIENTS

  • 1 c cooked quinoa
  • 1 c cooked lentils
  • 1 c old fashioned oats (gluten-free if necessary)
  • 3 large mushrooms, chopped small
  • 1 tbsp flax meal
  • 3 tbsp water
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • sea salt + pepper to taste
  • tomato sauce (homemade or store bought)

INSTRUCTIONS

  1. If you haven’t already, cook your quinoa and lentils as directed. (I usually do this step ahead of time or use leftovers to save time.)
  2. Preheat your oven to 350F and line a baking sheet with a silicone liner or parchment.
  3. While you gather your ingredients prep the flax egg by combining the flax meal and water together in a small bowl and set it aside to thicken.
  4. Add all of the additional ingredients (except tomato sauce) quinoa, lentils, oats, mushrooms, nutritional yeast, tomato paste, coconut aminos, and herbs and spices into a food processor or blender. Pulse until well combined and the texture is moist and smooth.
  5. Using a small cookie scoop or tablespoon measure out a couple of tablespoons worth of the mixture and roll into a ball. Place the ball onto the prepared pan and repeat for the rest of the mixture. Make sure to space them apart slightly.
  6. Bake the balls for 15 minutes until lightly golden on the outside (you do not need to flip them).
  7. Serve warm with tomato sauce and over your favorite pasta or veggie noodles.

Storing: lentil meat(less)balls will keep for up to 5 days in an airtight container in the fridge or freeze for a longer shelf-life.


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