Main Dishesdeliciouslyella
Mushroom 'Meatballs'
These lentil and mushroom 'meatballs' are a clever base for a variety of meals. They can be baked ahead and used throughout the week as we’ve done in our healthy plant-based January meal plan | week 4. They’re a welcome addition in wraps, salads, or tray bakes and taste so hearty and meaty, any meal with them is guaranteed to satisfy. Because the oats act as a binder, process them until the oats resemble the consistency of sand.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan. In a small bowl, combine the milled flax seeds with 6 tablespoons of water. Set aside to absorb until thickened, ⏱️ 10 minutes. This acts as a binder in the "meatballs”.
2
Meanwhile, trim the mushroom stems and cut mushrooms in half through the stem. Cut side down, thinly slice.
3
Heat a drizzle of olive oil in a frying pan over medium heat. Add the onions and garlic, and cook, stirring frequently, until softened, ⏱️ 5-6 minutes. Transfer to a large bowl and set aside.
olive oil0.5 tablespoongarlic1 clove
4
Return the pan to the heat, add another small drizzle of olive oil and then add the mushrooms. Season gently with a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until golden brown, ⏱️ 8 - 10 minutes. Transfer to the bowl with the onion mixture.
olive oil0.5 tablespoon
5
Return the pan over medium-low heat and add the lentils. No oil is needed for this step. Cook, stirring often, until the lentils have lost their sheen and are dry, ⏱️ 3-4 minutes. The drier your meatball mix, the better it will hold its shape, so all you want to do here is remove any excess liquid from the lentils. Roughly mash with a fork in the pan. Add lentils to the bowl with the mushroom-onion mixture.
6
Add the milled oats, parsley, mustard, 1 teaspoon salt, and the soaked flax to the mushroom-lentil mixture in the bowl and mix until well combined. You should have a coherent but lumpy mix at this stage.
parsley2 tablespoons
7
Scoop the mixture into 18 equal-sized portions onto a parchment-lined baking tray. They should be about 2 tablespoons / 30g each. Then with slightly wet hands to prevent sticking, roll into balls. Bake, until darkened in colour, about ⏱️ 25 minutes. Serve immediately, or store in the refrigerator once cooled, covered or in an airtight container, for up to 6 days.
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