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Vegetarian Lentil Meatballs: An Incredible 1-Stop Meal

Vegetarian Lentil Meatballs Incredible
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Easy Vegetarian Lentil Meatballs are a delicious and nutritious plant-based alternative to traditional meatballs. They are packed with protein and fiber, budget-friendly, and versatile enough to be served in many ways.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 3 cups vegetable broth or water
  • 1/2 cup breadcrumbs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Rinse the lentils. Combine lentils and broth/water in a pot. Boil, then simmer for 20-25 minutes until tender and liquid is absorbed.
  2. Preheat oven to 375°F (190°C). Heat olive oil in a skillet. Sauté onion and garlic for 3-5 minutes until fragrant.
  3. Mash cooked lentils in a large bowl. Mix in sautéed onion and garlic, breadcrumbs, Parmesan (if using), soy sauce, basil, oregano, paprika, salt, and pepper. Stir well.
  4. Shape the mixture into 1-2 inch balls. Place on a parchment-lined baking sheet.
  5. Bake for 20-25 minutes until golden brown and firm.
  6. Let cool slightly before serving.

Notes

  • For a more uniform texture, use a food processor to combine ingredients, but avoid over-processing.
  • Do not overcrowd the baking sheet to ensure even cooking and browning.
  • Experiment with different sauces like BBQ, tahini, or tzatziki.
  • For a spicy kick, add red pepper flakes or diced jalapeños.
  • Consider mixing in cooked quinoa for added texture and nutrition.
  • For a Mediterranean flavor, add sun-dried tomatoes or feta cheese.
  • Use gluten-free breadcrumbs or ground oats for a gluten-free option.
  • Add diced carrots, bell peppers, or zucchini for extra vitamins and color.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze cooled meatballs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months.

Nutrition

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