LENTIL MEATBALLS RECIPES

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!

Steps:

• In a skillet over high heat, cook the mushrooms, onion, and garlic, stirring frequently to keep the vegetables from sticking to the pan. As the vegetables start to char, reduce the heat to medium and cook for 10 minutes, stirring occasionally. The mushrooms will release some water as they cook, so you won’t need to add any moisture.
• Stir in the lentils, rice, tomato paste, nutritional yeast, oregano, onion powder, salt, and pepper. Mix well. Stir in the flour, mixing well. Remove skillet from heat and transfer mixture to a baking sheet to cool for 10 minutes.
• Preheat the oven to 370°F. Line a separate baking sheet with parchment paper. Place breadcrumbs in a shallow bowl.
• Scoop up 1 tablespoon of the mixture and hand-roll it into a ball. Roll the ball in breadcrumbs to coat completely, then place it on the prepared baking sheet. Repeat with remaining lentil mixture and breadcrumbs.
• Bake for 20 minutes, or until lightly brown and crispy.
• Meanwhile, puree the marinara to a smooth consistency and heat it up in a saucepan.
• Arrange baked meatballs on a serving platter, and serve with warmed marinara on the side for dipping.