Lentil Neatballs

I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.

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How many vegan meatball recipes does a person need to have? Turns out 1 or even two is not nearly enough. So, I plan on adding each incarnation I come up with. You’ll be sure to let me know if I go overboard. Deal?

Lentils as I’ve mentioned in other posts are super little powerhouses. They’re packed with fibre, iron and protein making them a vegans dream food. Rinsing them is a must. Today I made a cup of lentils and picked out at least 10 little stones. Nobody needs to be breaking a tooth now do we?? 

My ‘neat’balls have been given quite a bit of attention from all the big feature accounts. I guess I’m not the only one who loves a good ball. Next time I make them I plan on freezing a batch because they’re a perfect mid-week need in a pinch kind of meal.

These, like all my recipes are easy to execute, take little time and of course super tasty! 

Let’s make some balls!!!

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Lentil Neatballs

I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Equipment

  • food processor or blender
  • oven

Ingredients

  • 2 tbsp olive oil
  • pinch of chili flakes
  • 3 cloves garlic minced
  • ½ onion chopped, diced
  • 2 tbsp tomato paste
  • 1½ cup green lentils cooked
  • 1½ cup cremini mushrooms sliced
  • ¼ cup vegan parmesan
  • ⅓-½ cup gluten free panko
  • 1½ tbsp Italian seasoning
  • ½ cup fresh cilantro
  • 1 tsp salt
  • cracked pepper
  • ½ tsp dried chilies

Instructions

  • Sauté onion, garlic, pinch chili flakes.
  • Add in shrooms and sauté until they soften. Add mushroom mix to food processor with remaining ingredients.
  • Pulse until mixture comes together.
  • Transfer to a bowl and place in the fridge to firm up. About 30 minutes.
  • Preheat the oven to 400. Line a sheet with parchment. Roll balls about 1 1/2-2 inches (mine were pretty big) and place them on the sheet.
  • Bake for 20 minutes, turn and bake again for 10.
  • Balls should be firm and crisp on the outside and still tender and juicy on the inside.

Nutrition

Nutrition Facts
Lentil Neatballs
Serving Size
 
1 g
Amount per Serving
Calories
845
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
17
mg
6
%
Sodium
 
1614
mg
70
%
Potassium
 
1941
mg
55
%
Carbohydrates
 
120
g
40
%
Fiber
 
48
g
200
%
Sugar
 
8
g
9
%
Protein
 
46
g
92
%
Vitamin A
 
1059
IU
21
%
Vitamin C
 
15
mg
18
%
Calcium
 
323
mg
32
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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