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!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
2cupscooked brown lentils
1medium oniondiced
3 garlic cloves
1cuprolled oats
2tbsptomato paste
1tbspcoconut aminossub low sodium soy sauce or tamari
1.5tspred wine vinegar
1tspdried oregano
1tsp dried basil
1 tsp dried thyme
1/2tspred pepper flakes
1/2tspsalt
1/2tsppepper
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.