Lentil Meatballs

Notes

• From here.
• have with [[Coconut Curry]]
• **10 out of 10 would eat again.
• I did this without any of the parm or parsley
• Had to use 4-5 Tbsp of panko to get it thick enough like a dough
• I cooked the lentils in the strained liquid from [[Tuscan Spaghetti with Tomato Sauce]]
  • OMG.

Ingredients

• 3 Tbsp (45 ml) + 1 tsp olive oil (divided)
• 1 medium shallot (minced)
• 3 cloves garlic (minced)
• 1 Tbsp flaxseed meal (to make flax egg)
• 2 ½ Tbsp water (to make flax egg)
• 1 1/2 cups cooked + cooled green lentils (cooked in vegetable stock)
• 1 1/2 Tbsp dried Italian seasonings (dried basil + oregano)
• 1/4 cup fresh Italian parsley
• 1 Tbsp tomato paste
• 5-6 Tbsp vegan parmesan cheese (plus more for coating)
• ~1/4 tsp Sea salt and black pepper to taste
• 1 Tbsp coconut flour (optional // or gluten-free oat flour or panko bread crumbs*)

Mise en place

• cook lentils
  • 3:1 liquid to lentils.
  • budget 45 minutes.
• finely dice shallot
• soak flax in the water in the food processor

Preparation

• pre heat oven to 375
• line a sheet pan with parhcment
• heat pan to medium heat
• gently saute the garlic and shallot
• add garlic and shallot to food processor
• add lentils
• add other remaining ingredients
• Pulse until combined
• add panko or some other crumbs to get a good consistency
• make little balls
• in the pan, brown the balls
• put all on sheet then bake for 30 minutes.