✨ Introduction
A delicious plant-based twist on classic meatballs! High in fiber and protein, these lentil balls are hearty, flavorful, and pair perfectly with tomato sauce or salads.
Ingredients:
1 cup cooked lentils
½ chopped onion
2 tbsp oats
Salt and herbs
Instructions:
Blend all ingredients until firm.
Shape into balls and bake for 25 minutes.
Serves: 3–4 | Prep: 15–20 min | Cook: 20–25 min
Detailed steps
Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
Sauté ½ chopped onion and 1 garlic clove in 1 tbsp oil until soft. Let cool slightly.
In a food processor combine 1 cup cooked lentils, sautéed onion/garlic, 2 tbsp oats (or breadcrumbs), 1 egg (or flax egg for vegan), 1 tsp dried oregano, salt and pepper. Pulse until mixture holds together but still has texture (avoid pureeing to a paste).
Chill the mixture 10 minutes in fridge to firm up (helps shape).
Shape into 1–1.5 inch balls and place on the baking sheet. Spray or brush with a little oil.
Bake 20–25 minutes, turning halfway, until golden and firm. Alternatively pan-fry in a skillet for browning then finish in oven.
Serve with tomato sauce and pasta, over salad, or as protein bowl topping.
Storage: Refrigerate 4 days or freeze cooked meatballs up to 3 months.
