Ingredients (Makes ~16 Meatballs):
1 cup cooked lentils (green or brown, drained well)
1/2 cup rolled oats (or almond flour for gluten-free)
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp tomato paste
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped
1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and set for 5 min)
Instructions:
1. Prepare the Lentil Mixture:
1. In a pan, heat 1 tbsp olive oil and sauté onion and garlic until soft (~3 min).
2. In a food processor, pulse cooked lentils, oats, tomato paste, and seasonings until slightly chunky but not a paste.
3. Transfer to a bowl and mix in flax egg and parsley. Let it rest for 10 minutes to firm up.
2. Form & Cook the Meatballs:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Roll the mixture into small balls (~1 inch each) and place them on the sheet.
3. Lightly brush with olive oil and bake for 20-25 minutes, flipping halfway, until golden and firm.
3. Serve & Enjoy!
Toss with marinara sauce and serve over zucchini noodles or spaghetti.
Pair with a tahini or yogurt dip for a Mediterranean twist.
Use in wraps or grain bowls.
Would you like a different seasoning profile, like spicy or smoky?
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