Easy Lentil Meatballs (Vegan + GF)

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Easy Lentil Meatballs (Vegan + GF)

Recipe:

Ingredients:

MEATBALLS
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*)
FOR SERVING optional
Carrot noodles or gluten-free pasta
Marinara sauce
Instructions
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.

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