Easy Mushroom Red Lentil Meatballs
These baked mushroom and red lentil meatballs make an easy, budget-friendly, crowd-pleasing meal. Nutrient-dense, flavorful, and packed with protein and fiber, they require just a few simple, inexpensive pantry staples. They are oil-free, dairy-free, optionally gluten-free, and perfect for enjoying with spaghetti, in a sub, and more!
Servings: 4 servings
Calories: 284kcal
Cost: .45-.68 cents
Ingredients
- 1 cup of red lentils rinsed
- 2 cups of water
- 2 cups of chopped mushrooms
- 3 stalks of kale
- ½ of a small onion
- 2 cloves of garlic
- 1 teaspoon of dried basil
- 1 cup of bread crumbs
- Salt and pepper to taste
Instructions
- In a saucepan with a lid over medium-high heat, bring water to a boil.
- Once water is boiling, add the lentils, bring heat to low, and cover with a lid. Cook lentils for 15 to 20 minutes, or until water is absorbed and lentils are soft.
- Remove the lentils from heat and let cool.
- In a nonstick pan over medium-high heat, add chopped mushrooms and cook until mushrooms lose their juices. Let mushrooms cool.
- Add kale, onion, garlic, mushrooms, and lentils to a food processor. Pulse on low until all items are mixed through.
- Transfer the lentil mixture to a bowl and add the dried basil and then add the bread crumbs slowly. You only need enough to get the mixture sticky enough to form balls.
- Place mixture in the refrigerator for 10 minutes.
- While the mixture is cooling, preheat the oven to 425 degrees F.
- Remove mixture from refrigerator and form the vegan meatballs. You want them to be about 1 to 2 inches.
- Place on a baking sheet lined with a silicone mat or parchment paper, place in the oven and cook for 10 minutes. After 10 minutes, flip and cook for 5 more minutes.
Notes
- Raw vs. cooked aromatics: It can increase the depth of flavor to lightly sauté the chopped onion and garlic (until lightly browned) before adding it to the lentil-mushroom mixture.
- Don’t over-process the mixture: These lentil mushroom meatballs are best when they still have a bit of texture rather than completely pureed. The latter will be hard to form into balls and have a very different texture/ mouthfeel.
- For crispier meatballs: Lightly spray the meatballs with some cooking spray or oil to encourage browning and a crisp exterior.
- If the mixture is too wet: You can add slightly more breadcrumbs (or oats). I recommend waiting until after the refrigerator chilling time, though, as this will give them a chance to soak up the excess liquid.
- Drain the lentils if needed: If you find excess liquid in the pan once the lentils are cooked, drain it well to prevent mushy meatballs.
- Wet your hands before rolling: This can help to prevent the red lentil-mushroom mixture from sticking to them.
Nutrition
Calories: 284kcal | Carbohydrates: 50g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 665mg | Fiber: 16g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 5mg
