This recipe seems like a lot of work but comes together quickly for a delicious alternative to “meat”balls. It is a good use of some pantry stables and can be combined with some fresh herbs if you have them on hand.
Ingredients:
- 1 cup dried lentils, rinsed and drained (or packaged, steamed lentils- Gefen)
- 2 cups vegetable broth or water (or 1 cup water, 1 cup broth)
- 1 8oz package of white or cremini mushrooms, chopped
- 1 cup chopped onion (1 medium onion, chopped well)
- 3 cloves garlic, minced (or 3 t garlic in tube)
- ½ cup oats or GF oats
- ½ t red pepper flakes plus more for oil to saute onion & garlic
- 1 t dried oregano
- 1 t dried basil
- 1/4 cup flat-leaf parsley
- 1 T Nutritional Yeast
- 2+ T Tamari (or Coconut Aminos)
- 2 T tomato paste
- 2 T Olive oil
- Salt & pepper to taste
- Vegetable-based pasta (Zoodles, Spaghetti Squash, Mung Bean Pasta, Palmini)
Directions:
- Preheat oven to 400
- Line baking sheet with parchment
- Cook lentils: (or else use ready to eat steamed lentils)
- Combine lentils and broth and/or water and bring to a boil in medium saucepan, then lower to simmer for 15 minutes, or until lentils are tender
- Remove from heat, drain & let cool
- Heat olive oil with sprinkle of red pepper flakes in skillet, saute onion with a little salt until opaque, adding garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the onion, garlic, lentils, tomato paste, Tamari, parsley, oats, Nutritional Yeast and dried spices. Pulse, mixing until combined and able to be formed into “meat”balls
- Transfer the mixture to a medium-sized bowl.
- Scoop into balls or roll in hands (wearing prep gloves makes it much easier and less messy)
- Arrange on parchment lined baking sheet and bake for 30 min (or until golden brown) Or cook in AirFryer*
- Serve over desired pasta or pasta substitute
*if cooking in AirFryer arrange 8 or 10 in basket (I use liner for easier clean up) and cook on 260 for 8 min, turn over and cook another 8 min. I have baked the “meat”balls but prefer them in the AirFryer. They come out crispy on the outside and moist inside.
**This recipe has been a result of adapting some of the best ingredients of other similar recipes into my own yummy version.
Certified Wellness Cooking Instructor/Certified Thyroid Coach
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com