Mini Lentil Meatballs Recipes

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MINI LENTIL MEATBALLS



Mini Lentil Meatballs image

Another winner from the Post Punk Kitchen Website! These are the meatballs that go with Isa's version of vegan Spaghetti O's, just like the ones from the can!! I've been looking for a good, all-purpose vegan meatball recipe for what seems like forever, and when I saw this recipe posted last week, I was excited to give it a go! These are simple and taste great. I did not make the spaghetti Os that go along with them, but I think these mini meatballs are simple fabulous along with some spaghetti and marinara. One note, you do need to use store bought breadcrumbs in this to achieve the correct consistancy. Homemade will not do for this particular recipe

Provided by Kozmic Blues

Categories     Meatballs

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

1 garlic clove
1 small onion, peeled
1 1/2 cups cooked lentils, rinsed, drained (a 15 oz can is fine)
3 tablespoons nutritional yeast
2 tablespoons vital wheat gluten
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon olive oil
2 tablespoons water
1/2 cup breadcrumbs, seasoned (store bought)

Steps:

  • In a food processor, add the garlic and pulse until finely chopped.
  • Now add the onion and pulse until minced. You don't want any big pieces or they will ruin the texture of the meatball.
  • With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It's okay if some remnants are left, just try to get most of it.
  • Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
  • Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
  • Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
  • Preheat oven to 350°F.
  • Roll the meatballs into cherry sized balls.
  • Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don't want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.).
  • Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
  • Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.

Nutrition Facts : Calories 78.2, Fat 1.1, SaturatedFat 0.2, Sodium 256.2, Carbohydrate 12.6, Fiber 3.8, Sugar 1.4, Protein 5.4

LENTIL "MEATBALLS" RECIPE BY TASTY



Lentil

Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper

Provided by Kahnita Wilkerson

Categories     Dinner

Time 30m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus 1 tsp, divided
3 cloves garlic, minced
1 shallot, minced
1 ½ cups green lentil, cooked
1 egg
1 tablespoon tomato paste
¼ cup fresh italian parsley, chopped
⅓ cup grated parmesan cheese
1 tablespoon whole wheat breadcrumbs
1 ½ tablespoons italian seasoning
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
  • To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
  • Transfer the mixture to a medium-sized bowl.
  • Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
  • Arrange on a parchment paper-lined baking sheet.
  • Bake for 10-15 minutes.
  • Remove meatballs from oven and allow to cool for 5-10 minutes.
  • Serve with spaghetti.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

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