Lentil Meatballs

These lentil meatballs are a delicious and nutritious alternative to traditional meatballs, perfect for vegetarians and anyone looking to incorporate more plant-based meals into their diet. Made with hearty lentils, aromatic spices, and wholesome ingredients, these meatballs are packed with flavor and protein. They can be served with spaghetti and marinara sauce, nestled in a sub with marinara and melted cheese, or enjoyed on their own as a protein-rich snack. Whether you’re preparing a family dinner or meal prepping for the week, these lentil meatballs are sure to satisfy and impress.

Ingredients:

• 1 cup dry green or brown lentils
• 3 cups vegetable broth or water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup breadcrumbs (whole wheat or gluten-free if preferred)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari

Instructions:

1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and let cool slightly.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes. Stir in the grated carrot and cook for an additional 2-3 minutes until softened. Remove from heat.
3. Mix the Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, Parmesan cheese (if using), parsley, oregano, smoked paprika, cumin, soy sauce, salt, and pepper. Mix well until all ingredients are fully combined. If the mixture feels too wet, add a bit more breadcrumbs.
4. Shape the Meatballs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using your hands, shape the lentil mixture into small balls (about 1-1.5 inches in diameter) and place them on the prepared baking sheet.
5. Bake: Bake the lentil meatballs for 25-30 minutes, turning halfway through, until they are golden brown and firm to the touch.
6. Serve: Enjoy the lentil meatballs warm, paired with your favorite sauce and pasta, on a sub, or as a protein-packed snack. Store leftovers in an airtight container in the refrigerator for up to a week.

These lentil meatballs are not just a meal; they’re a celebration of flavor and health!