Lentil meatballs

 

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?