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–+ servings

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
US Customary - Metric

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

Serving: 1g | Calories: 845kcal | Carbohydrates: 120g | Protein: 46g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 1614mg | Potassium: 1941mg | Fiber: 48g | Sugar: 8g | Vitamin A: 1059IU | Vitamin C: 15mg | Calcium: 323mg | Iron: 13mg

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