Baked Vegan Lentil Meatballs
Ingredients
- 2 tbsp olive oil
- Pinch chili flakes
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2 tbsp tomato paste
- 1 1/2 cups cooked green lentils
- 1 1/2 cups sliced cremini mushrooms
- 1/4 cup vegan parmesan
- 1/3 to 1/2 cup gluten-free panko
- 1 1/2 tbsp Italian seasoning
- 1/2 cup fresh cilantro
- 1 tsp salt
- Cracked pepper
- 1/2 tsp dried chilies
Preparation
Sauté the onion, garlic, and a pinch of chili flakes.
Add the mushrooms and sauté until they soften.
Add the mushroom mixture to a food processor along with the remaining ingredients.
Pulse until the mixture comes together.
Transfer to a bowl and refrigerate for about 30 minutes to firm up.
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Roll the mixture into balls about 1.5 to 2 inches in diameter and place them on the sheet.
Bake for 20 minutes, then turn and bake for an additional 10 minutes.
The balls should be firm and crisp on the outside and tender and juicy on the inside.
Notes
Lentils are high in protein and fiber, making this a nutritious option.
This recipe works well with leftover cooked lentils to save time.
Prepping the meatballs in advance can make meals quicker and easier.
