Ingredients
Meatball Mixture
- 1 1/2 cups cooked lentils (brown or green, canned brown lentils recommended)
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, or 1 large egg)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (can substitute with parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt (or to taste)
- 1 pinch black pepper (to taste)
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can use regular breadcrumbs; up to 3/4 cup as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Combine Ingredients Except Breadcrumbs: In a food processor or high-speed blender, add the cooked lentils, flax egg (or regular egg), diced onion, minced garlic, nutritional yeast, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse several times until the mixture is well combined but still has some texture — it should not be pureed smooth.
- Add Breadcrumbs: Add the whole wheat breadcrumbs to the mixture and pulse again to incorporate. If the mixture feels too wet or sticky, continue adding breadcrumbs gradually up to 3/4 cup until the mixture is firm enough to shape into balls.
- Form Meatballs: Using a tablespoon measure, scoop the mixture and roll into meatballs with clean hands. Arrange the formed meatballs evenly spaced on the prepared baking sheet to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes. Flip the meatballs halfway through the cooking time to promote even browning. They should develop a golden-brown exterior when done.
- Serve: Remove the meatballs from the oven and serve warm with your favorite pasta, rice, or sauce for a hearty, nutritious meal.
Notes
- To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until gelatinous.
- If you are not vegan, parmesan cheese can replace nutritional yeast for a richer flavor.
- Adjust salt and seasoning to taste depending on your preference and dietary requirements.
- If mixture is too wet, increase breadcrumbs slowly to avoid dryness while ensuring proper binding.
- Leftover meatballs store well in the refrigerator for up to 4 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian, Italian-inspired
- Diet: Vegetarian
