Craving a protein-packed, mouth-watering meal that's both incredibly delicious and completely plant-based? Look no further! These Lentil Meatballs are about to revolutionize your dinner routine, proving that vegan cuisine can be just as satisfying and flavorful as traditional meat dishes. In just 40 minutes, you'll create a culinary masterpiece that will have even the most dedicated meat-lovers asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated nutritional yeast
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of cooked lentils, 1/2 cup of breadcrumbs, 1/4 cup of grated nutritional yeast, 1 tablespoon of ground flaxseed, 2 tablespoons of water, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to ensure it is ready for baking the meatballs.
- In a large mixing bowl, combine the cooked lentils, breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper. Use a fork or potato masher to mash the lentils slightly, leaving some texture for a better bite.
- In a small bowl, mix the ground flaxseed with 2 tablespoons of water. Let it sit for about 5 minutes until it forms a gel-like consistency. This will act as a binder for the meatballs.
- Add the flaxseed mixture to the lentil mixture in the large bowl. Mix everything together until well combined. If the mixture feels too dry, you can add a little more water or a splash of vegetable broth.
- Once the mixture is well combined, use your hands to form small balls, about 1 to
- 5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper, ensuring they are spaced evenly apart.
- Once all the meatballs are formed and placed on the baking sheet, pop them into the preheated oven and bake for 20-25 minutes, or until they are golden brown and firm to the touch.
- While the meatballs are baking, you can prepare a simple sauce or side dish to accompany them, such as a marinara sauce or a fresh salad.
- After baking, remove the meatballs from the oven and let them cool for a few minutes. Serve warm with your choice of sauce or on a bed of pasta, in a sub sandwich, or as part of a salad.
- Enjoy your quick and easy lentil meatballs!
Tips
- Texture is Key: Don't over-mash your lentils. Leave some chunks for a more interesting bite and authentic meatball feel.
- Binding Matters: The flaxseed "egg" is crucial for holding the meatballs together. Make sure to let it sit and develop a gel-like consistency before mixing.
- Moisture Control: If your mixture seems too dry, add a splash of vegetable broth or water. The right consistency is important for forming solid meatballs.
- Even Sizing: Use a small ice cream scoop or tablespoon to ensure uniform meatball size, which helps with even cooking.
- Parchment Paper is Your Friend: It prevents sticking and makes cleanup a breeze.
- Versatility is Awesome: These meatballs can be served in multiple ways - with pasta, in a sub, on a salad, or as a standalone appetizer.
- Make Ahead Tip: You can prepare the mixture in advance and refrigerate for up to 24 hours before baking, making meal prep even easier!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 9g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
