Main Dishesminimalistbaker4.7
Easy Lentil Meatballs
Lentil meatballs made with just 10 ingredients in 30 minutes! Savory, tender, flavorful, and perfect atop gluten-free pasta or carrot noodles!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●oven
- ●stove
- ●food processor
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
2
Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for ⏱️ 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
(45 ml) + 1 tsp olive oil (divided)3 Tbspmedium shallot (minced)1
3
To a food processor, add flaxseed meal and water and let set for ⏱️ 2-3 minutes.
(45 ml) + 1 tsp olive oil (divided)3 Tbspflaxseed meal (to make flax egg)1 Tbsp
4
Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
(45 ml) + 1 tsp olive oil (divided)3 Tbspmedium shallot (minced)1tomato paste1 Tbsp
5
Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
6
Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
7
Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
8
Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for ⏱️ 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
9
As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for ⏱️ 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
(45 ml) + 1 tsp olive oil (divided)3 TbspMarinara sauce
10
Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
(45 ml) + 1 tsp olive oil (divided)3 TbspMarinara sauce
11
Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.
Nutrition Facts
calories
87 kcal
fat Content
5.3 g
serving Size
1 meatballs
fiber Content
2.1 g
sugar Content
0.6 g
sodium Content
166 mg
protein Content
3.4 g
carbohydrate Content
7.3 g
saturated Fat Content
0.8 g
unsaturated Fat Content
4.21 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...