Mini Lentil Meatballs Recipes

LENTIL "MEATBALLS" RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

EASY LENTIL MEATBALLS

Steps:

• Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
• Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
• To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
• Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
• Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
• Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
• Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
• Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
• As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
• Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
• Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

MINI LENTIL MEATBALLS

Steps:

• In a food processor, add the garlic and pulse until finely chopped.
• Now add the onion and pulse until minced. You don't want any big pieces or they will ruin the texture of the meatball.
• With 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.
• Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
• Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
• Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
• Preheat oven to 350°F.
• Roll the meatballs into cherry sized balls.
• Preheat 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.).
• Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
• Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.

LENTIL MEATBALLS

Steps:

• Combine lentils, oats, tomato paste, nutritional yeast, parsley, garlic, salt, pepper and crushed red pepper in a large bowl; mix with your hands until fully combined. Shape the mixture into 12 meatballs (1 1/2 heaping tablespoons each); place on a large baking sheet lined with parchment paper. Refrigerate, uncovered, for 15 minutes.
• Heat oil in a medium nonstick skillet over medium heat. Add the meatballs in a single layer; cook, turning as needed, until browned all over, about 5 minutes. Stir in marinara sauce; cook, stirring often, until the meatballs and sauce are heated through, about 2 minutes. Garnish with parsley, if desired.

MEATBALL LENTIL SOUP

Steps:

• Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.
• While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.
• Bring to a boil, cover, and let simmer for 10 minutes. Stir gently; add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.