My Lentil Meatballs are made with green lentils, Panko bread crumbs, yellow onion, minced garlic, fresh basil and a delicious sauce made from fire roasted tomatoes, minced garlic and select spices.
1 1/4 Cups of cooked lentils
8 Ounces of mushrooms, sliced
1 Small white onion, chopped
1-2 Cloves of garlic, minced
2 Tablespoons of olive oil
3-4 Tablespoons of tomato paste
1/4 Cup of fresh basil, chopped
2 Tablespoons of Italian seasoning
1/2 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
1/2 Teaspoon of Red pepper flakes
1/4 Cup of panko bread crumbs
2/3 Cup of almond flour
Roasted Red Pepper Sauce
1 12 oz. jar of roasted red peppers, drained
1/4 cup of olive oil
2 Tablespoons of harissa
1 Tablespoon of minced garlic
Himalayan salt and pepper to taste
-Prepare brown rice pasta according to directions on packaging.
-Cook lentils according to directions on packaging.
-Preheat the oven to 375F degrees.
-Add the chopped onion and minced garlic to a cast iron pan with 1 tablespoon of olive oil.
-Saute for about 5-7 minutes or until translucent. Then add the mushrooms until softened. Transfer all the ingredients and seasoning to a food processor and pulse until combined. Don’t mix to long so it does not get soggy. If it is to moist add more breadcrumbs or flour for more firmness.
-Use a cookie scoop to form small 1 inch balls and add to a baking sheet with parchment paper.
-Bake for 15 minutes then flip over and bake for 20 to 25 minutes until golden brown.
-Prepare the sauce, add roasted red peppers, olive oil, harissa, garlic and seasoning to a food processor. Blend until the mixture is smooth. Add sauce to a cast iron pan skillet along with lentil meatballs. Garnish with chopped basil and vegan Parmesan cheese. Enjoy!