Lentil Quinoa Meatballs
These lentil meatballs are perfectly tender on the inside, firm on the outside, and loaded with so much flavor! Enjoy these easy vegan meatballs with a big bowl of spaghetti for the ultimate comfort food meal!
Instructions
- 1
In a medium pot, boil water (3 cups) with [sea salt]. Add uncooked french lentils (0.75 cup). Reduce heat to medium and cook for 24 minutes.
- 2
With 12 minutes remaining on the lentil timer, stir in uncooked quinoa (0.25 cup). Continue cooking until all water is absorbed. Let the cooked [lentil quinoa mixture] cool.
- 3
While the lentil quinoa mixture cools, combine ground flaxseed (1 tbsp) and water (3 tbsp) in a small bowl. Mix well and refrigerate for 10 minutes to thicken, forming a [flax egg].
- 4
Transfer the cooled [lentil quinoa mixture] to a large food processor. Add the roughly chopped cremini mushrooms (5 oz), diced red onion (1 cup), gluten free oats (1 cup), sunflower seeds (0.25 cup), tomato paste (2 tbsp), vegan worcestershire sauce (1 tbsp), nutritional yeast (2 tbsp), minced cloves (2 garlic), italian seasoning (1 tbsp), dried basil (1 tsp), dried parsley (1 tsp), sea salt (0.5 tsp), black pepper (0.25 tsp), and the prepared [flax egg].
- 5
Pulse on high for 1-2 minutes until all ingredients are combined and broken down into small chunks. The mixture will be sticky.
- 6
Preheat oven to 350 degrees Fahrenheit.
- 7
Line a large baking tray with parchment paper. Use a large spoon to scoop the mixture and roll into golf ball-sized meatballs (approx. 14-15 large meatballs).
- 8
Arrange the meatballs on the tray and bake for 15-18 minutes or until browned on the outside. Serve over your favorite [spaghetti].
Nutrition Facts
Per portion