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Lentil Meatballs

Lentil Meatballs

>> Printable version (pdf)

Serves: 8

INGREDIENTS

  • 1 ½ cups Lentils (green or brown)
  • 2 Tablespoons olive oil
  • 3 cloves garlic
  • 3 shallots (optional)
  • 1 Tbsp flaxseed meal combined with 2 ½ Tbsp water to make flax egg as a binder
    (or use 1 egg)
  • 1 Tablespoon tomato paste
  • ¼ cup fresh Parsley, roughly chopped
  • ¼ cup old fashioned rolled oats that have been coarsely processed in the food
    processor (or 2 Tablespoons panko or breadcrumbs)
  • 2 Tablespoons herbs: basil, oregano, and/or dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Optional add in: ½ cup grated carrots or small diced onion

DIRECTIONS

  1. Cook the lentils in a large pot of boiling water for 20 min until done, drain, and set aside.
  2. Preheat oven to 400 degrees.
  3. Heat oil, add garlic and shallot (if using), and sauté until browned, about 3 minutes.
  4. Add lentils, garlic/shallots, and all remaining ingredients to a food process and pulse until combined
  5. Scoop into balls: 1 huge heaping Tablespoon (smaller than a ping pong ball)
  6. Spritz with oil if you’d like it to look prettier/browner
  7. Bake at 350-400 for 15 minutes or until browned.

Serving suggestion: serve with marinara sauce (see recipe) and whole grain or bean-based pasta or zoodles (zucchini noodles)

Note: Freezes well for a few months.