Perfect for pasta, grain bowls, or dipping into your favorite marinara!

Ingredients

  • 1 cup cooked lentils (green or brown work best)
  • 1 cup walnuts, finely chopped
  • ½ cup breadcrumbs (use gluten-free if needed)
  • 2 tbsp ground flaxseed + 5 tbsp water (let sit 5 mins to gel)
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tbsp soy sauce or tamari
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Olive oil, for brushing or pan-frying

Instructions

  1. Prep the Flax Egg
    Mix ground flaxseed with water and set aside for 5–10 minutes to thicken.
  2. Sauté the Aromatics
    In a skillet over medium heat, sauté onion and garlic in a splash of oil until soft and fragrant (about 5 minutes).
  3. Mash & Mix
    In a large bowl, mash the lentils with a fork or potato masher until mostly broken down but still textured.
    Add sautéed onions/garlic, walnuts, breadcrumbs, tomato paste, soy sauce, spices, and flax egg. Mix until combined and moldable.
  4. Form Meatballs
    Roll mixture into 1 to 1.5-inch balls and place on a parchment-lined baking sheet.
  5. Cook
    • Bake: Brush with olive oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
    • Pan-fry: Heat a bit of oil and sear meatballs until golden on all sides.
  6. Serve
    Pair with marinara over pasta, tuck into wraps, or serve with a grain bowl and tahini drizzle!

✅ Pro Tips:

  • Want a firmer texture? Let the mixture chill in the fridge for 30 minutes before forming.
  • Use a food processor for quicker mixing if preferred.
  • Freezer-friendly! Freeze before or after baking for easy meal prep.

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