If you’re a vegetarian or vegan, you know how hard it is to find a good black bean burger. If you’re not, you’ve probably tried one too many bad ones. (You can always try this recipe, too.) After many tries, I have perfected my lentil meatballs, and they’re good for everything! Spaghetti, subs, even burger patties; you name it, this recipe has got it.
I captured a hearty, umami flavor by combining mushrooms, lentils, and walnuts into a multi-textured, moist meatball. They are a great source of healthy vegan protein.
Here are the nutrition facts:
3 meatballs per serving
Calories: 195
Carbs: 22g
Fat: 8g
Protein: 9g
Lentil “Meatballs”
Ingredients
Instructions
Preheat oven to 350. Place prepared lentils in food processor or blender and pulse until almost smooth. (You don’t want them to be completely smooth, as they will not hold together.) Place in a large mixing bowl.
Place roughly chopped onion and walnuts in food processor/blender. Pulse until finely chopped. Add to lentil mix.
Clean the gills from your mushrooms and finely chop them as seen above. Add to mixture.
Add tomato paste, salt, and Italian seasoning to mixture. Mix until everything is combined.
Start adding your breadcrumbs. Add half a cup, mix them in, and then add the rest. If you find that your mix is still too wet, you can use more bread crumbs.
Use tablespoon measure to portion meatballs. Roll them in your hands and shape them into desired form. (You can also make this mixture into a burger patty; it’s delicious!)
Heat oil in a large skillet. When hot, place balls in skillet and brown on two sides for 3-5 minutes each.
Transfer meatballs to a greased baking sheet and bake for 25-30 minutes. Serve or store them for later!