Italian Lentil Meatballs (Vegan & Oil-Free)
These delicious whole food plant based lentil "meatballs" can be used to top spaghetti marinara, salad, or even make a vegan meatball sub!
Servings: 4
Calories: 148kcal
Equipment
- Food Processor
Ingredients
- 1 3/4 cups cooked lentils (brown or green) low sodium & drained
- 2 teaspoons minced garlic
- 1/4 cup finely chopped onion fresh, not frozen
- 1/4 cup whole wheat bread crumbs or Old Fashioned Oats for gluten free
- 1/4 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon black pepper
- 2 tablespoons fresh Italian flat leaf parsley, chopped
Optional Ingredients
- whole grain pasta, bean pasta, or veggie noodles
- marinara sauce
Instructions
- Preheat oven to 400°F and line a baking sheet with a silicone baking mat or parchment paper.
- Add all ingredients to an electric food processor. Pulse a few times until ingredients are well blended, but not pureed. Scrape down sides if necessary. Don't overprocess, the mixture should still have texture.
- Make 1"-1 1/2" round balls and place on baking sheet. How many you end up with will depend on how big you make them. I usually get around 12.
- Bake for 30 minutes on the middle rack.
- Remove from oven & let cool for 5 minutes.
- Serve with your favorite pasta & marinara sauce and enjoy!
Notes
If you don't have an electric food processor, you'll have to mash by hand. I don't recommend using a blender because it's too easy to over-process.
Nutrition
Serving: 3meatballs | Calories: 148kcal | Carbohydrates: 28g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 501mg | Fiber: 9g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 4mg