Vegan Italian Lentil Quinoa MeatBalls
These delicious vegetarian meatballs are packed full of lentils and quinoa! They have the perfect texture and will please any meat eater! Vegan, plant-based, nut-free, soy-free.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Preheat the oven to 375 degrees.
Cook the quinoa and lentils separately, set aside.
Combine flaxseed and water in a small bowl, stir to combine and put it in the fridge to set up for 10 minutes.
Blend the sunflower seeds to a fine powder.
Add the cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper, and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mixture too much.
Pour the flax egg into the mixture and pulse it a few more times to mix it in.
The mixture will be slightly sticky. I've found that the easiest way to mold the meatballs is to roll a heaping spoonful of the mixture in between your two palms. Form the mixture into 10-12 golfball-sized (or 24 mini) "meatballs."
Place the lentil meatballs on a parchment lined tray and bake for 15-20 (flipping once halfway through) or until both sides are lightly browned.
Serve "meatballs" over pasta or zucchini noodles with your favorite marinara sauce.
- Optional: Right before baking the meatballs, you can brush a light layer of olive oil over each meatball to give them a little more color while roasting.
Serving: 1cup | Calories: 202kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Sugar: 2g