This is an updated version of my “no”meatball recipe. I replaced the chickpeas with lentils and they turned out really good. The lentils give the meatballs a meatier flavor and texture plus they add lots of protein. Lentil meatballs are perfect served over whole wheat pasta.
makes about 25 1 inch meatballs
1 1/2 cups lentils rinsed
1 cup oats
1 small onion
1 large carrot or 2 small
2 cloves of garlic
1 TBSP Olive Oil
2 TBSP ketchup or tomato paste
1/2 cup nutritional yeast
1 tsp salt
Bring a medium pot of water to a boil and add in the lentils. Cook them for about 25 – 30 minutes until they are tender. Strain the lentils and let them cool, so you can handle them.
Preheat the oven to 375. In a food processor finely grind the oats and put them in a large mixing bowl. Then put the garlic, onion, and carrots in the processor and finely chop them. Heat the oil in a skillet and sauté the onion mixture for about 5 minutes. Add it in with the oats.
Next put about 3/4 of the lentils in the food processor and puree them. Add the pureed and the remaining whole lentils into the mixing bowl with the veggies and oats. Add all of the remaining ingredients in and then mix it thoroughly. You will need to use your hands to get it all combined.
Lightly oil a baking pan. Roll the lentil mixture into about 1 inch meatballs and place the meatballs on the pan. Bake them for about 25-30 minutes turning the meatballs at least once.
Serve the meatballs with whole wheat pasta and your favorite sauce.