Lentil Meatballs
Hearty, savory, and garlicky, these plant-based meatballs offer the nostalgic flavor of a classic Italian kitchen. Packed with lentils and oats, they are easy to prepare and perfect for a nutritious, flavorful addition to your favorite pasta or subs.
Instructions
- 1
Boil brown lentils (0.75 cup) in a small saucepan for 20 minutes until tender; drain and rinse with cold water.
- 2
Heat olive oil (1 tbsp) in a skillet and sauté onion (1) for 5 minutes until translucent.
- 3
Add garlic cloves (2 clove) and sauté for 1 minute more, then remove from heat.
- 4
Preheat oven to 400°F and oil a baking sheet. Blitz rolled oats (1 cup) in a food processor until powered.
- 5
Add lentils, onion mixture, garlic cloves (1 clove), tomato paste (2 tbsp), soy sauce (1 tbsp), red wine vinegar (1.5 tsp), dried oregano (1 tsp), dried thyme (1 tsp), dried basil (1 tsp), red pepper flakes (0.5 tsp), liquid smoke (0.5 tsp), salt (0.5 tsp), and black pepper (0.5 tsp) to the processor.
- 6
Pulse until combined, roll into 1-inch balls, brush with remaining olive oil (1 tbsp), and bake for 24 minutes, flipping halfway through.
Nutrition Facts
Per portion