Lentil Neatballs
I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.
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Servings: 2 servings
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.