Lentil Neatballs
I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.
Equipment
- food processor or blender
- oven
Ingredients
- 2 tbsp olive oil
- pinch of chili flakes
- 3 cloves garlic (minced)
- ½ chopped onion (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.