Italian Lentil Meatballs (vegan, gluten-free)
Hearty, filling, meaty Italian lentil meatballs are a great addition to your dinner table. Easy-to-make, plant-based, oil-free, gluten-free and done in under 30 minutes!
Ingredients
- 2 cups cooked brown lentils
- 1 medium onion diced
- 3 garlic cloves
- 1 cup rolled oats
- 2 tablespoon tomato paste
- 1 tablespoon coconut aminos sub low sodium soy sauce or tamari
- 1.5 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cook the diced onion and minced garlic for about 5 minutes in a pan until soft and translucent (I just sautéed mine in a little water but you can use oil if you want.
- Blend just the oats in the food processor until it's formed a flour-like consistency.
- Add the rest of the ingredients into the food processor (cooked lentils, cooked onion + garlic, tomato paste, coconut aminos, red wine vinegar, oregano, basil, thyme, red pepper, salt + pepper).
- Pulse until combined. Do not over-blend. Just use the pulse setting on the food processor. You don't want this to be total mush it should still have some texture remaining.
- Form into 1 inch balls and place on baking sheet. Wetting your hands before helps the balls not stick to your palms.
- Bake for a total time of 26 minutes, flipping them halfway through. When you flip them make sure the bottom is golden brown.
Notes
If you don't have parchment, use a non-stick baking sheet or grease some foil.
