Prepare to be amazed by these incredibly delicious and satisfying Meaty Vegan Meatballs that prove plant-based eating can be just as indulgent as traditional cooking. Packed with protein-rich lentils and bursting with classic Italian flavors, these meatballs are about to revolutionize your dinner game. Whether you're a committed vegan, trying to eat more plant-based meals, or simply looking for a delectable new recipe, these meatballs will tantalize your taste buds and leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g lentils, cooked
- 100g breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp oregano
- Salt and pepper to taste
- 400g canned tomatoes
- 1 tbsp olive oil
Instructions
- Start by preparing your ingredients. If you haven't done so already, cook the lentils according to package instructions until tender. Drain and set aside.
- In a large mixing bowl, combine the cooked lentils, breadcrumbs, finely chopped onion, minced garlic, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Using your hands, form the mixture into meatball shapes, about the size of a golf ball. You should be able to make approximately 12-16 meatballs, depending on your preferred size.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs to the skillet. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides.
- While the meatballs are cooking, prepare the tomato sauce. In a separate saucepan, add the canned tomatoes and season with salt and pepper. You can also add a pinch of sugar if you want to balance the acidity of the tomatoes.
- Bring the tomato sauce to a simmer over medium heat, stirring occasionally. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Once the meatballs are browned, carefully transfer them into the simmering tomato sauce. Gently stir to coat the meatballs with the sauce.
- Cover the saucepan and let the meatballs simmer in the sauce for an additional 10 minutes. This will help them absorb the flavors of the sauce and heat through.
- After simmering, taste the sauce and adjust the seasoning if necessary. If you prefer a thicker sauce, you can let it cook uncovered for a few more minutes.
- Once ready, serve the meatballs hot, garnished with fresh basil or parsley if desired. These meatballs pair wonderfully with spaghetti, on a sub roll, or as a protein-packed addition to a salad.
Tips
- Ensure your lentils are well-drained and not too wet, as excess moisture can make your meatballs fall apart.
- Use your hands to mix and form the meatballs - this helps bind the ingredients more effectively than using a utensil.
- For extra flavor, consider adding nutritional yeast or smoked paprika to the meatball mixture.
- If the mixture seems too dry, add a tablespoon of olive oil or vegetable broth to help bind the ingredients.
- To prevent sticking, use a non-stick skillet or make sure your pan is well-heated before adding the meatballs.
- For a crispy exterior, you can briefly bake the meatballs in the oven at 400°F (200°C) for 5-10 minutes after pan-frying.
- These meatballs can be made ahead and frozen for up to a month, making them a great meal prep option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
