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Vegetarian Meatballs

Vegetarian Meatballs

Vegetarian meatballs with lentils and mushrooms. 100% meatless and juicy. Italian comfort.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked green or brown lentils from 1/2 cup dry
  • 8 oz cremini mushrooms finely chopped
  • 2 tbsp olive oil divided
  • 1/2 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 3/4 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 large egg beaten
  • 2 tbsp tomato paste
  • 2 tsp italian seasoning
  • 2 tbsp fresh parsley chopped
  • 3 cups marinara sauce for simmering
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat 1 tbsp oil in a skillet. Cook onion 4 minutes. Add mushrooms and garlic. Cook 8 minutes until all liquid evaporates. Let cool 5 minutes.
  2. **Mix.** In a bowl, stir cooked lentils, mushroom mixture, breadcrumbs, parmesan, egg, tomato paste, italian seasoning, parsley, salt, and pepper.
  3. **Shape.** Roll into 16 meatballs, about 1.5 inches each. Chill 20 minutes in the fridge.
  4. **Sear.** Heat remaining oil in a skillet over medium. Sear meatballs 8 minutes, rolling to brown all sides.
  5. **Simmer.** Pour marinara over the meatballs. Simmer 10 minutes covered.
  6. **Serve.** Serve over pasta, in a sub, or with garlic bread and a green salad.

Notes

Chop mushrooms finely. Chunks throw off the texture and the balls fall apart. Vegan swap: use a flax egg and vegan parmesan to make them vegan. Store cooked meatballs in the fridge for up to 4 days.