Lentil Mushroom Meatballs
Ingredients
-
½
cup
dried brown lentils
-
1
each
bay leaf
-
1
cup
water
-
8
oz
white mushrooms
-
1
tbsp
olive oil
-
2
cloves
garlic
-
2
tbsp
red wine
-
½
cup
vegetable or mushroom broth
-
1
tbsp
soy sauce or liquid aminos
-
½
cup
old-fashioned oats
-
1
tsp
Italian seasoning
-
to taste
salt
-
to taste
pepper
-
as needed
oil mister or cooking spray
Instructions
- Combine lentils, bay leaf, and water in a saucepan, boil, then simmer for 10 minutes.
- Remove from heat, drain, and discard bay leaf.
- Pulse mushrooms and lentils in a food processor until coarsely chopped.
- Heat olive oil in a skillet, add garlic, and cook until fragrant.
- Add the mushroom-lentil mixture to the skillet and cook until browned.
- Stir in red wine and cook until evaporated.
- Add broth, soy sauce, oats, and Italian seasoning, stirring until absorbed.
- Remove from heat, season with salt and pepper, and let cool.
- Preheat oven to 350°F.
- Shape the mixture into 12 meatballs and place in a greased mini muffin tin.
- Bake for 40 minutes or until golden brown.
Nutrition Facts (estimated)
Servings
12 meatballs
Calories
92
Total fat
2g
Total carbohydrates
14g
Total protein
5g
Sodium
112mg
Cholesterol
0mg
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