Lentil Meatballs

Do you think meatballs are a holiday thing?  I sure do.  Between seeing them in a crockpotat at all the parties or having them as a Christmas meal, you are sure to see them at some point.  These Lentil Meatballs pack some good flavor and are versatile enough to take on any sauce.  Do I hear a Christmas dinner option…..

I’ve never eaten  a lot of meat or meatballs in general.  Even before I stopped eating meat, it was always a special occasion when we would have meatballs.  I think its because the perception is that they are labor intensive? I’m not going to write this and say that they are not, but these Lentil Meatballs come together quickly when everything is cooked and ready to go.  Cook everything a day in advance if you have to and then just blend, scoop and bake.

The first time I made these we had them with spaghetti and a quickly homemade marinara sauce.  It was absolutely delicious.  I think these would be great on a sandwich, soaked in marinara sauce, by themselves, or even in a barbecue sauce.  They hold together well and have a great consistency.  If you really want to fancy it up, whip up some homemade pasta and serve these on top with a fabulous sauce.  Either way, you’re going to love these.

When I said they come together quickly if everything is cooked in advance, I meant it.  The binder in this recipe is caramelized onions.  If you’ve ever caramelized onions, they take some time.  If you try and rush it or turn the heat higher, they will go from caramelized to burnt.  That is not the flavor we are going for.  So, caramelize the onions, cook the carrots and lentils ahead of time.  Then, add to the food processor and blend or process until combined but they still have some texture.  We don’t want a puree here.  Fold in the breadcrumbs, scoop and bake.  Voila.  Homemade meatballs

9 ingredients isn’t difficult is it?  I didn’t think so.

I hope you all love this recipe.  If you make it, please be sure to tag me on Instagram  or Facebook @plantiful_grub and leave a comment and rating on my website.

Enjoy!

Print Recipe

Lentil Meatballs

This recipe comes together quickly if you prep everything in advance. It's a great way to make a statement for a holiday meal or to show someone how much you love them.

Prep Time

30 minutes

Cook Time

1 hour

Servings

meatballs

Ingredients

• 1 cup walnuts ground
• 2 cups carrots cooked, medium chop, about 2 carrots
• 1 cup onions sliced and caramelized
• 1.5 cups lentils cooked
• 1 cup bread crumbs plain
• 1 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon parsley dried
• 1 tablespoon tomato paste
• 1 tablespoon vegan butter earth balance
• 1 teaspoon olive oil

Prep Time 30 minutes Cook Time 1 hour Servings meatballs Ingredients 1 cup walnuts ground 2 cups carrots cooked, medium chop, about 2 carrots 1 cup onions sliced and caramelized 1.5 cups lentils cooked 1 cup bread crumbs plain 1 tablespoons garlic powder 1 tablespoon salt 1 tablespoon parsley dried 1 tablespoon tomato paste 1 tablespoon vegan butter earth balance 1 teaspoon olive oil

Instructions

1. Preheat the oven to 400 degrees.
2. To start, cook the lentils according to the package instructions. While those are cooking, chop the carrots and slice the onions, keep them separate and set them aside.
3. Heat a medium sauté pan to medium heat and melt the vegan butter. To the pan, add the sliced onions and cook until translucent. Turn the heat down to medium low and cook slowly for about 25 minutes or until a deep golden color.
4. While the onions are caramelizing, start cooking the carrots. Heat a cast iron or sauté pan to medium heat and once warm add the olive oil. Next, add the carrots to the pan and sauté until soft. About 10 minutes or so.
5. While the carrots are cooking, grind the walnuts in the food processor and transfer to a bowl. When the carrots and onions are done, add the lentils, carrots, onions, walnuts and tomato paste to the bowl of the food processor and pulse until just combined. You want to have some texture here. You may need to stop to scrape down the sides.
6. In the bowl that the ground walnuts were in, add the bread crumbs, garlic powder, parsley, and salt and mix to combine.
7. When the texture is where you want it for the meatball mixture, transfer that mixture to the bread crumb bowl and mix together with a spoon.
8. Scoop the mixture out and roll into meat balls and place in a seasoned cast iron pan. Keep them close but not touching. This should make about 12-13 meatballs. It could make more or less depending on how large you roll them.
9. Cook the meatballs for 40 minutes. Do not touch or flip them over. Once done, remove them from the oven and let them cool for 10 minutes before transferring them. This will allow the meatballs to finish setting up. Using a metal spatula, transfer to a bowl or however you wish to serve them. Enjoy.