Description
Tender, flavorful lentil meatballs made with simple ingredients. These hold together beautifully and taste incredible with marinara sauce.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2½ cups vegetable broth or water
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- ½ cup panko breadcrumbs
- ¼ cup ground flaxseed meal
- 3 tablespoons water
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon nutritional yeast (optional)
Instructions
- 1. Cook lentils in vegetable broth for 20-25 minutes until tender. Drain and cool.
- 2. Mix flaxseed meal with 3 tablespoons water. Let sit 5 minutes until gel-like.
- 3. Sauté onion in 1 tablespoon oil for 5-6 minutes. Add garlic for 1 minute.
- 4. Pulse cooled lentils in food processor 8-10 times until roughly chopped.
- 5. Combine lentils, sautéed vegetables, flax egg, and all seasonings in large bowl.
- 6. Mix well and let rest 10 minutes.
- 7. Preheat oven to 375°F. Line baking sheet with parchment.
- 8. Roll mixture into 20-24 meatballs with damp hands.
- 9. Brush with remaining oil and bake 25-30 minutes, turning once.
- 10. Cool 5 minutes before serving.
Notes
Store refrigerated for 4 days or freeze for 3 months. Reheat in 350°F oven for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 185
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 9g