Vegan Lentil Meatballs

These are super tasty! I would definitely make them again. -when the recipe says barely combine, they mean it! Don’t fully mix all the ingredients—having some dry bits would’ve probably helped me form balls better. I recommend using one of those single serve ice cream scoops to get the right size too. -i used oat flour instead of almond flour and subbed 1:1 (100 g oats ground up) -I also made my own italian seasoning using equal parts (1 tsp each) of basil and oregano and I think 1/4 tsp each of rosemary & thyme (no marjoram). -I used a high quality nooch and low sodium soy sauce. Both are best for flavor I think. -my batter made about 15 meatballs instead of 20. I would bake for maybe 5-10 more minutes because they weren’t fully cooked through on the inside though they were crispy on the outside.

Really really good! A new staple in this house.

Notes: You need a food processor, blenders do not work. I would also cut back on the yeast a little bit. Starting out: sauté the onion and garlic in a little bit of olive oil. Cook and soften for just a few minutes. Moving on, add all of the remaining ingredients to a food processor or blender and blend until mixed together. You can blend until mostly smooth or leave a few chunks in for added texture. Next, scoop out the dough into little balls, about the size of a heaping tablespoon. Place your ‘meat’balls on the baking tray and bake for about 20ish minutes.

Ok this was delicious! I used an egg instead of a flax egg and substituted the cup of almonds for 1/4 cup of pecans, 1/2 cup of oats, and 1/4 cup of Italian breadcrumbs. I also used a little lemon juice instead of the red wine vinegar.