Homemade Meatless Meatballs

BY : PUBLISHED : December 1st, 2013 UPDATED: August 18th, 2021

Inspired and veganized by another recipe, this is one of my favorite homemade meatballs recipes! Goes great on top of spaghetti and sauce! Enjoy and happy December! 🙂

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Homemade Meatless Meatballs

Miranda Rivera
Inspired and veganized by another recipe, this is one of my favorite homemade meatballs recipes! Goes great on top of spaghetti and sauce!
No ratings yet
Prep Time 12 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 32 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 324 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 cup of dried brown lentils, picked over and rinsed
  • 1 bay leaf
  • 2 cups of vegetable broth (or water)
  • 8 ounces of mushrooms, sliced
  • 1/2 cup of old-fashioned oats
  • 1/2 cup of flat-leaf parsley leaves
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried tarragon
  • 2 Tablespoons of olive oil
  • 1 medium white onion, chopped
  • 3-4 garlic cloves, minced
  • 1/4 cup of red wine (if you don't want to use alcohol, you can substitute with vegetable broth)
  • 1 Tablespoon of soy sauce (we used soy-free soy sauce, but either way, this is optional)
  • sea salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
  • In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush.
  • In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
  • Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
  • Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.

Nutrition

Calories: 324kcalCarbohydrates: 44gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 739mgPotassium: 815mgFiber: 17gSugar: 5gVitamin A: 1008IUVitamin C: 17mgCalcium: 70mgIron: 5mg
Keyword gluten free, lentils, meatballs, meatless, oats, onions, plant-based, vegan, vegan meatballs
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera