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 ￼most 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!
Author: The Hungry Happy Mama
Yields: about 18 meatballs
Prep time: 15 minutes
Bake time: 15 minutes
- 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)
- 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.)
- Preheat your oven to 350F and line a baking sheet with a silicone liner or parchment.
- 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.
- 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.
- 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.
- Bake the balls for 15 minutes until lightly golden on the outside (you do not need to flip them).
- 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.