I am using lentils in everything lately. They are super nutritious and easy to make. You can boil them up in no time and have them ready for a meal right then or you can store them in the freezer for any time you need them. Here, I use them in these flavorful meatless meatballs.
Make the lentils ahead of time so the meatballs come together quickly. Once they are made, pan fry them up right before serving. That way, you can get some or all of the ball crispy and kind of burn-y which makes them even better!
The batch of meatballs in the photo is smothered in creamy red pepper cashew cream sauce and topped with a grated macadamia nut. But, use your favorite sauce and top it with a macadamia nut or nutty parm.
Lentil Meatballs (Meatless Meatballs)
Lentils are the base of this meatless meatball and the flavors are spot on! Serve with your favorite pasta and sauce.
Ingredients
- 1 cup cooked lentils
- 1 small onion
- 1 clove garlic
- 1 tablespoon chickpea miso
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning (oregano + marjoram + thyme + basil + rosemary + sage)
- 1/2 teaspoons salt
- 1 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 1 tablespoon freshly chopped parsley
Instructions
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Dice an onion and press the garlic. Place in a pan and water or oil sauté until soft.
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Mix together the miso and tomato paste.
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Add the lentils, the onions and garlic, the Italian seasoning, salt, breadcrumbs, nooch and parsley, if using, to a big bowl. Add the miso/tomato paste mixture and mix well.
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Place mixture into food processor and process until it has completely come together.
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Form balls by really packing the mixture together, rolling the balls between your palms.
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Bake in a 350 oven for 20 minutes.
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Here is where you have a choice. Serve them immediately with pasta and sauce. Or, freeze them.
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If frozen, defrost the meatballs. Heat a small amount of high heat oil on a cast iron skillet. (If you don’t have one, a nonstick pan will do.) Once the oil is hot, add the balls and roll them around coating the whole ball with oil. Cook for a few minutes until heated through and the outsides are browned and even crispy!
Would these hold up to simmering in sauce to serve as meatball sandwiches -I’m thinking as a party food
So I made this tonight very good thank you-
One thing to claify – it is cup dried lentils, cooked – not one cup cooked lentils
Will definitely make again!
not sure i get the difference! it’s one cup of cooked lentils…
So I measured 1 cup dried lentils, cooked them and it expands to almost 3 cups. I measured from that one cup of the cooked lentils and it was not enough to make the meatballs, I used all of the cooked lentils. 1 cup dried lentils cooked is not the same amount of 1 cup cooked lentils.
At any rate, I enjoyed the meatballs and will make them again.