The Best Vegetarian Meatballs Ever

4 Ways To Eat Lentil Mushroom Vegetarian Meatballs

1.  Serve the vegetarian meatballs on spaghetti with cooked cubed butternut squash and a sauce made with basil pesto thinned with a bit of vegetable broth
2. With pita bread, tzatziki sauce and a chopped salad made with tomato, black olive and feta cheese in a vinaigrette
3. Add the vegetarian meatballs to creamy macaroni and cheese made with finely chopped cauliflower in the sauce
4. On farfalle with marinara or tomato sauce, garlic-fried rapini or broccoli and fresh basil leaves

Recommended Modifications

For added texture and flavour and a nutritional boost to your vegetarian meatballs, pulse in ½ cup (125 mL) cooked and cooled quinoa or brown rice, along with lentils and walnuts. To accommodate a dairy-free diet, replace Parmesan cheese with an additional ¼ cup (50 mL) dry bread crumbs. Additionally, canned lentils can be replaced with 2 cups (500 mL) cooked brown or green lentils.

Servings

12meatballs

Servings

12meatballs

• Course Dinner
• Cuisine Appetizers, Side Dishes, Vegetarian

Ingredients

• 1 tbsp olive oil
• 3 cups chopped white mushrooms (cremini or white)
• 1 small onion chopped
• 2 cloves cloves garlic minced
• 1/4 cup oil packed sun dried tomatoes drained and chopped
• 1 tsp smoked paprika
• 1/4 tsp Salt and pepper
• 2 eggs beaten
• 1/3 cup freshly grated Parmesan cheese
• 1 can brown or green lentils drained and rinsed
• 1/2 cup chopped walnuts
• 3/4 cup dry bread crumbs

Servings: meatballs

Units:MetricUS Imperial

Ingredients 1 tbsp olive oil 3 cups chopped white mushrooms (cremini or white) 1 small onion chopped 2 cloves cloves garlic minced 1/4 cup oil packed sun dried tomatoes drained and chopped 1 tsp smoked paprika 1/4 tsp Salt and pepper 2 eggs beaten 1/3 cup freshly grated Parmesan cheese 1 can brown or green lentils drained and rinsed 1/2 cup chopped walnuts 3/4 cup dry bread crumbs Servings: meatballs Units:MetricUS Imperial

Course Dinner Cuisine Appetizers, Side Dishes, Vegetarian

Instructions

1. In a large skillet, heat oil over medium heat; fry mushrooms, onion and garlic, stirring occasionally, until tender and liquid is evaporated, 6 or 7 minutes.
2. Stir in sun-dried tomatoes, paprika, salt and pepper. Remove from heat; let cool for 10 minutes.
3. Scrape mushroom mixture into food processor. Add eggs and cheese; blend until fairly smooth. Add lentils and walnuts; pulse until combined, stopping to scrape sides once or twice.
4. Transfer mixture to bowl; stir in bread crumbs. Refrigerate mixture until chilled, about 1 hour.
5. Mist a large rimmed baking sheet with cooking spray. Roll mixture into 36 (1-inch/2.5 cm) round balls. Place 1 inch (2.5 cm) apart on a prepared baking sheet.

Recipe Notes

Per Serving: 287 calories, 15 g protein, 14 g fat (3 g saturated fat), 29 g carbohydrates, 7 g fibre, 75 mg cholesterol, 320 mg sodium

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