Vegetarian Lentil and Mushroom Meatballs
Ingredients
-
1
cup
dried brown lentils
-
1
leaf
bay leaf
-
2
cups
vegetable broth
-
8
ounces
cremini mushrooms
-
½
cup
old-fashioned oats
-
½
cup
flat-leaf parsley leaves
-
1
teaspoon
dried oregano
-
½
teaspoon
red pepper flakes
-
½
teaspoon
dried thyme
-
½
teaspoon
dried tarragon
-
2
tablespoons
olive oil
-
1
medium
white onion
-
3 to 4
cloves
garlic
-
¼
cup
red wine
-
1
tablespoon
tamari soy sauce
-
2
large
eggs
-
to taste
sea salt
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine lentils, bay leaf, and vegetable broth, bring to a boil, then simmer for 10 minutes.
- Remove from heat, drain, and discard the bay leaf.
- In a food processor, blend mushrooms, oats, lentils, parsley, and spices until well combined but not mushy.
- In a skillet, heat olive oil and sauté onion until translucent, then add garlic and cook briefly.
- Stir in the lentil-mushroom mixture and cook until browned.
- Add red wine and soy sauce, cooking until absorbed, then season with salt and pepper.
- Let the mixture cool, then mix in the beaten eggs.
- Form the mixture into golf-ball sized meatballs and place on the baking sheet.
- Bake for 35 minutes or until golden brown.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
15g
Sodium
300mg
Cholesterol
70mg
You might also like