Easy Lentil Meatballs
Ingredients
The meatballs
-
3
Tbsp
olive oil (divided)
-
1
medium
shallot (minced)
-
3
cloves
garlic (minced)
-
1
Tbsp
flaxseed meal (to make flax egg)
-
2 ½
Tbsp
water (to make flax egg)
-
1 ½
cups
cooked + cooled green lentils
-
1 ½
Tbsp
dried Italian seasonings
-
¼
cup
fresh Italian parsley
-
1
Tbsp
tomato paste
-
5-6
Tbsp
vegan parmesan cheese (plus more for coating)
-
~¼
tsp
sea salt and black pepper (to taste)
-
1
Tbsp
coconut flour (optional)
For serving
-
carrot noodles or gluten-free pasta
-
marinara sauce
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat a skillet over medium heat and add 1 Tbsp of olive oil, shallot, and garlic. Sauté until golden brown.
- In a food processor, combine flaxseed meal and water to create a flax egg and let it sit for a few minutes.
- Add cooked lentils, sautéed garlic and shallot, remaining olive oil, Italian seasonings, parsley, tomato paste, vegan parmesan, salt, and pepper to the food processor. Pulse until combined but not puréed.
- Adjust the mixture's consistency by adding coconut flour if too wet.
- Form the mixture into meatballs using a tablespoon or cookie scoop.
- Roll the meatballs in vegan parmesan cheese if desired and place them on the baking sheet.
- In the skillet, add more olive oil and brown half of the meatballs for 4-5 minutes, then transfer to the baking sheet.
- Repeat with the remaining meatballs and bake in the oven for 10-15 minutes.
- Serve the meatballs over carrot noodles or gluten-free pasta with marinara sauce.
Nutrition Facts (estimated)
Servings
12 meatballs
Calories
87
Total fat
5.3g
Total carbohydrates
7.3g
Total protein
3.4g
Sodium
166mg
Cholesterol
0mg
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