Just Eat It ! #4 – Italian Lentil Meatballs

Published on January 7, 2013 by Jill McKeever

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Yields: 36 (1-inch) meatballs
Prep: 10 mins
Cook: 15 mins
Ready In: 25 mins

3 cups cooked brown lentils
1/4 cup yellow onion, minced
1 tablespoon Bragg's Liquid Aminos
2 teaspoons Mexican oregano
1 teaspoon hickory liquid smoke
4 tablespoons buckwheat flour

Preheat oven to 400 degrees, Fahrenheit.

In a large bowl, stir lentils, onion, liquid aminos, oregano, and liquid smoke together.

With a hand blender, blend half the lentils into a thick paste, leaving the other half for a meaty texture.

Add buckwheat flour to mixture to help thicken into a cookie dough consistency.

Using a 1-inch scooper, scoop out mixture onto a lightly oil baking sheet.

Bake lentil meatballs for 15 minutes. Tops will look dry, bottoms will be golden brown. Insides should be moist and tender. If your oven runs hot, check at the 10 minute mark.

Serve hot with meal, or allow them to cool and store in freezer bag to go in the freezer or fridge for eating later.
To reheat, warm in oven set at 350F for 5 to 7 minutes. Or microwave for 30 seconds to a minute, depending on how many you're reheating.

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