We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!
- 1/2 c eggplant, chopped
- 8 oz. portobello mushrooms
- 1 tbs JB’s All-Purpose Blend
- 1/2 c pecans
- 1/2 c oat flour
Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.
- 1 c lentils, soaked
- 2 tbsp coconut aminos
- 1/4 c JB’s GF All-Purpose Flour Blend
- 1 1/2 c GF oats
Add lentil, coconut aminos, 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 walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.
Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.
Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.
Serve with brown rice and Chinese Brown Sauce.
- cilantro, garnish
- sesame seeds
Note: These would make great appetizers, potluck dish, or even for game day.
Serve. Eat. Enjoy.