Lentil Meatballs
These easy to make plant-based lentil meatballs taste great cooked in marinara sauce and boost the pant protein in your pasta dish.
Ingredients
- ½ cup dried lentils
- 1½ cups water
- 8 oz. mushrooms
- 1/2 medium yellow onion
- 3-4 cloves garlic
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp tsp basil
- 1 tsp rosemary
- ½ tsp pepper
- ¼ tsp salt
- 2 tbsp flour
Instructions
- Preheat the oven to 350°F.
- Add the dried lentils to 1½ cups of water in a sauce pan and bring to boil. Cover the lentils with a tight fitting lid and reduce to simmer. Simmer for 15-20 minutes until the liquid is absorbed and the lentils are soft. Any remaining liquid can be drained off.
- While the lentils are cooking, remove the mushroom stems and slice the mushrooms. Remove the papery layer of the onion and dice the onion into ¼-inch pieces.
- Add the mushrooms and onion to a skillet and sauté until the mushrooms are soft and the onion is translucent.
- Cut off the ends of the garlic clove and press the clove under the flat side of a knife to remove the papery layer. Mince the garlic and add it to the skillet.
- Add the spices to the skillet and stir to combine. Cook until the garlic is fragrant.
- When the lentils and mushrooms are soft, add the lentils, mushroom mixture, and flour to a food processor.
- Pulse the food processor until the mixture is soft and fully incorporated.
- Remove the dough and roll into 12 equal balls (about 1/2 inch across). Slightly dampen your hands to prevent the mixture from sticking. Place the balls on a baking sheet and bake for 20 minutes.
Notes
Reheat the meatballs in a skillet with your sauce of choice. Check out my basic marinara recipe to go enjoy these meatballs with.