I made these because I was wanting to try my hand at using lentils in a different way. There is no need to cook the lentils before making the meatballs. By soaking them the lentils keep their texture, yet are tender.
This is one of those combine everything together type of recipes. One of my favorite kinds.
- 1/2 c onion, chopped
- 8 oz. portobello mushrooms
- 1 tbsp All-Purpose Seasoning
- 1/2 c walnuts
- 1/2 c nutritional yeast
Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.
- 1 c lentils, soaked
- 2 tbsp tomato paste
- 1/4 c GF All-Purpose Flour Blend
- 1 1/2 c GF oats
Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.
Refrigerate for 30-60 minutes for the ingredients to firm up.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.
Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.
Serve with pasta and a favorite sauce, or in your favorite grain bowl.
Serve. Eat. Enjoy.