Not Meatballs
Say hello to "Not Meatballs," a delicious and wholesome plant-based twist on traditional meatballs—perfect for vegans, vegetarians, or anyone seeking a meatless entrée! Made with protein-packed brown lentils, fiber-rich ground flaxseed, and nutrient-dense grated carrots, these savory lentil balls are bursting with flavor from fresh parsley, garlic, Italian seasoning, and a touch of soy sauce. The recipe comes together effortlessly, with a quick prep time of just 25 minutes, and bakes to golden perfection in the oven for a healthier alternative to frying. Pair these baked vegan meatballs with marinara sauce over your favorite pasta, stuff them into a hearty sub sandwich, or serve as a crowd-pleasing appetizer with a tangy dipping sauce. These versatile "Not Meatballs" are sure to be your go-to meat-free favorite!
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Recipe Information
Ingredients
- 1 cup Brown lentils (cooked and drained)
- 1 cup Breadcrumbs (panko or regular)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Onion (finely diced)
- 2 cloves Garlic cloves (minced)
- 1 small Carrot (grated)
- 0.25 cup Fresh parsley (chopped)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to form a flax egg. Let it sit for 5-10 minutes until it thickens.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion, garlic, and grated carrot until softened, about 5 minutes.
In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving a bit of texture.
Add the sautéed vegetables, flax egg, breadcrumbs, fresh parsley, nutritional yeast, soy sauce, tomato paste, Italian seasoning, paprika, salt, and black pepper to the bowl with the lentils. Mix until fully combined.
Using your hands or a small scoop, form the mixture into balls approximately 1.5 inches in diameter. Place them on the prepared baking sheet.
Brush or spray the lentil balls with the remaining olive oil for added crispiness.
Bake in the preheated oven for 20 minutes, flipping them halfway through, until golden brown and firm to the touch.
Remove the not meatballs from the oven and let them cool for a few minutes before serving.
Serve with marinara sauce over pasta, in a sub sandwich, or as an appetizer with your favorite dipping sauce.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 472 mg | 10% | |
*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.
