1/1 Photo of Mini Lentil Meatballs
Kozmic Blues's Note:
Another winner from the Post Punk Kitchen Website! These are the meatballs that go with Isa's version of vegan Spaghetti O's, just like the ones from the can!! I've been looking for a good, all-purpose vegan meatball recipe for what seems like forever, and when I saw this recipe posted last week, I was excited to give it a go! These are simple and taste great. I did not make the spaghetti Os that go along with them, but I think these mini meatballs are simple fabulous along with some spaghetti and marinara. One note, you do need to use store bought breadcrumbs in this to achieve the correct consistancy. Homemade will not do for this particular recipe
My Private Note
Units: US | Metric
- 1 garlic clove
- 1 small onion, peeled
- 1 1/2 cups cooked lentils, rinsed, drained (a 15 oz can is fine)
- 3 tablespoons nutritional yeast
- 2 tablespoons vital wheat gluten
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 2 tablespoons water
- 1/2 cup breadcrumbs, seasoned (store bought)
- 1In a food processor, add the garlic and pulse until finely chopped.
- 2Now add the onion and pulse until minced. You don’t want any big pieces or they will ruin the texture of the meatball.
- 3With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It’s okay if some remnants are left, just try to get most of it.
- 4Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
- 5Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
- 6Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
- 7Preheat oven to 350°F.
- 8Roll the meatballs into cherry sized balls.
- 9Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don’t want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.).
- 10Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
- 11Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.
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Nutritional Facts for Mini Lentil Meatballs
Serving Size: 1 (54 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 78.1
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 256.1 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 3.7 g
- Sugars 1.4 g
- Protein 5.4 g
The following items or measurements are not included:
vital wheat gluten