Vegan Meatballs(Isolated Soy Free)

These vegan meatballs are isolated soy free. They are full of flavor! They make a great companion to your favorite spaghetti dish or try them in a meatball sub. Three large meatballs only have 8 grams of fat, not bad when you consider they can be eaten with pasta and tomato sauce. From My Vegan Cookbook.

• Ready In: 45 mins
• Serves: 4
• Yields: 12 meatballs

Ingredients

• 1⁄2 cup  cooked lentils
• 1  cup cooked brown rice
• 1⁄4 cup old fashioned oats
• 1⁄4 cup  wheat germ plus 2 tablespoons wheat germ
• 2  tablespoons soy sauce
• 2  tablespoons olive oil
• 2  teaspoons lemon juice
• 1⁄4 cup whole wheat flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  teaspoon  balsamic vinegar
• 1⁄8 teaspoon nutmeg
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon  chipolte chili powder
• 1⁄2 teaspoon garlic powder
• 1  teaspoon onion powder
• 2  teaspoons molasses
• 2  teaspoons dry mustard

Directions

1. Mix ingredients together in a bowl.
2. Preheat oven to 300 degrees.
3. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
4. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
5. NOTE:
6. If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.