Mock Meatballs
Perfect for plant-based eaters and anyone looking to explore meat-free alternatives, these savory Mock Meatballs are a flavorful, protein-packed addition to your dinner table. Made from a hearty mix of lentils, rolled oats, breadcrumbs, and a flaxseed "egg," these vegan meatballs are seasoned with bold Italian herbs, smoked paprika, and a touch of soy sauce for a rich, umami-forward taste. With a satisfying texture that holds together beautifully, they’re pan-fried to golden perfection for a crispy exterior. Whether served over pasta, nestled in a sub sandwich, or paired with your favorite marinara sauce, these easy-to-make meatballs are ready in under an hour and ideal for meal prep with easy freezing options. Try this wholesome, plant-based recipe today for a delicious and healthy twist on a classic comfort food!
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Recipe Information
Ingredients
- 1.5 cups cooked lentils
- 0.5 cup rolled oats
- 0.5 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 3 cloves garlic, minced
- 0.5 cup onion, finely diced
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
In a small bowl, mix the ground flaxseed with water. Stir well and let it sit for 5-10 minutes to form a flax 'egg'.
In a food processor, combine the cooked lentils, rolled oats, breadcrumbs, minced garlic, diced onion, soy sauce, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Add in the prepared flax 'egg'.
Pulse the mixture until it comes together but still has some texture. Avoid over-processing; you want it to hold together but not turn into a paste.
Using clean hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture to form 16-18 mock meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mock meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for 8-10 minutes, turning them frequently to brown all sides evenly.
Once all the meatballs are cooked, serve them immediately with your choice of marinara sauce, over pasta, or in a sub sandwich. Alternatively, refrigerate or freeze for future meals.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 14.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
