👩🍳 Instructions
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1
Cook lentils: Rinse lentils and cook according to package directions until tender but still firm. Drain well and set aside to cool slightly.
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2
Prepare flax egg: In a small bowl, whisk together ground flaxseed meal and warm water. Let sit for 5 minutes until thickened.
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3
Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced onion and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
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4
Cook mushrooms: Add finely chopped mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms have released their liquid and started to brown.
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5
Combine mixture: Transfer cooked lentils and sautéed mushroom-onion mixture to a large mixing bowl. Add breadcrumbs, prepared flax egg, soy sauce/tamari, nutritional yeast, oregano, basil, smoked paprika, salt, and pepper. Mix thoroughly with your hands until well combined and firm enough to roll. Adjust with more breadcrumbs if too wet, or a splash of water if too dry.
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6
Form meatballs: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Take about 1.5-2 tablespoons of mixture and roll firmly into 1.5-2 inch meatballs. Place on the prepared baking sheet.
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7
Bake: Drizzle or brush remaining 1 tablespoon olive oil over the meatballs. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
💡 Notes
For best texture, ensure lentils are not overcooked and are well-drained. If mixture is sticky when rolling, lightly dampen hands with water. These meatballs are fantastic served with marinara sauce and pasta, in subs, or as part of a grain bowl. Leftovers store well in the fridge for up to 5 days, or freeze for up to 3 months.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
15g
Sugar
5g
Sodium
450mg
Cholesterol
0mg
