Ready to grab your Meatless Monday by the (veggie) balls? Today’s recipe is a slightly modified take on the Meatball Shop’s incredible vegetarian lentil balls. The original recipe is pretty healthy as is, but with a few tweaks (less oil + no cheese), I feel good about making + devouring these as often as I do. I love them served over a bed of roasted broccoli and, if I’m feeling fancy, dipped in some good barbecue sauce.

lentil meatballsIMG_3062

slightly adapted from the meatball shop

ingredients:

  • 2 cups lentils
  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 1 tbsp. chopped fresh thyme
  • 2 tsp. salt
  • 1/2 - 1 tsp. crushed red pepper (optional)
  • 3 tbsp. tomato paste
  • 8 oz. baby bella mushrooms, finely chopped
  • 3 large eggs
  • 1/3 cup nutritional yeast
  • 1/2 cup panko breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped walnuts

directions:

  1. Bring two quarts of water to a boil in a medium stockpot. Add lentils, and simmer for 20 to 25 minutes, until lentils are cooked through. Drain lentils, and set aside to cool.
  2. Add the olive oil to a large pan and sauté the onions, carrots, celery, garlic, thyme, salt and crushed pepper (if using) over medium heat for 7 to 10 minutes, until the vegetables are fork tender. Add the tomato paste and stir to coat all vegetables evenly; cook for another 3 minutes until the tomato paste smells fragrant. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
  3. Add the eggs, nutritional yeast, panko, parsley and walnuts, and mix by hand to incorporate. Chill in the fridge for 30 minutes.
  4. Preheat oven to 400 degrees. Oil two baking sheets.
  5. Roll the mixture into golf ball-size meatballs, and make sure to pack the mixture firmly together. Arrange at least 1/2 inch apart from each other.
  6. Bake for 30 minutes until lightly browned and cooked through.