Lentil Meatballs
Hearty and flavorful lentil meatballs made with lentils, vegetables, and aromatic spices, perfect for a nutritious and delicious plant-based meal.
Ingredients
- 1 cup green or brown lentils rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely grated
- 1 cup breadcrumbs gluten-free if needed
- 1/4 cup chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Cook the Lentils: In a medium saucepan, combine the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to low and let the lentils simmer for about 20-25 minutes, or until they are tender and the broth is absorbed. Remove the bay leaf and set the lentils aside to cool.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Mixture: In a large bowl, combine the cooled lentils, chopped onion, minced garlic, grated carrot, breadcrumbs, chopped parsley, tomato paste, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are evenly combined.
- Form the Meatballs: Using your hands, form the lentil mixture into small meatballs, about 1-inch in diameter. Place the meatballs on the prepared baking sheet.
- Bake the Meatballs: Drizzle the meatballs with olive oil and gently roll them to coat evenly. Bake in the preheated oven for about 25-30 minutes, or until the meatballs are golden brown and slightly crispy on the outside.
- Serve: Remove the meatballs from the oven and let them cool for a few minutes. Serve hot with your favorite sauce or as a standalone dish.
Notes
- Ensure the lentils are fully cooked and tender before forming the meatballs.
- You can adjust the seasoning to suit your taste preferences.
- For a gluten-free option, use gluten-free breadcrumbs.