Lentil Meatballs
Total time
23minCook time
18minPrep time
5min
Ingredients
- 1 cup rolled oats
- 2 cups cooked lentils
- ¼ cup ketchup
- 2 tbsp mustard
- 1 tbsp low sodium soy sauce
- 1 tsp Italian seasoning
- 1 tsp onion powder
- ¾ tsp garlic powder
- ¼ tsp mild curry powder
- 1½ tbsp nutritional yeast
- 1 a dash of cayenne pepper (optional)
Instructions
- In a clean and completely dry blender, pulverize ¼-cup oats into a flour, then transfer to a small bowl and set aside.
- Pulse another ¼-cup oats a few times to chew up and look like instant oats. Set aside.
- In a mixing bowl, combine cooked lentils, ketchup, mustard, soy sauce, and spices together.
- Add 2 tbsp of the oat flour and nutritional yeast, stirring to combine.
- Add the “instant” oats and remaining ½-cup rolled oats, stirring to mix.
- Taste, adding another 1 tbsp soy sauce or cayenne if desired.
- If the mixture is really wet and loose, add another 1-2 tbsp oat flour.
- Chill mixture for 30 minutes if possible.
- Preheat to 450F. Line cookie sheet with parchment paper.
- With clean but wet hands, pick off and shape 10 balls.
- Place on baking sheet and bake 10-12 minutes, or until the balls are firm on the outside (not still mushy when you touch them,but they don’t need to be super firm either because the firm as they cool a little).
- Remove from oven and let cool to room temperature, about 15 minutes.
Nutrition
Servings per batch: 10
- Calories: 67
- Fat: 1.20g
- Carbohydrate: 11.40g
- Dietary Fiber: 2.60g
- Sugars: 2.10g
- Protein: 3.50g
Total time
23minCook time
18minPrep time
5minIngredients
1 cup rolled oats- 2 cups cooked lentils
- ¼ cup ketchup
- 2 tbsp mustard
- 1 tbsp low sodium soy sauce
- 1 tsp Italian seasoning
- 1 tsp onion powder
- ¾ tsp garlic powder
- ¼ tsp mild curry powder
- 1½ tbsp nutritional yeast
- 1 a dash of cayenne pepper (optional)
Instructions
- In a clean and completely dry blender, pulverize ¼-cup oats into a flour, then transfer to a small bowl and set aside.
- Pulse another ¼-cup oats a few times to chew up and look like instant oats. Set aside.
- In a mixing bowl, combine cooked lentils, ketchup, mustard, soy sauce, and spices together.
- Add 2 tbsp of the oat flour and nutritional yeast, stirring to combine.
- Add the “instant” oats and remaining ½-cup rolled oats, stirring to mix.
- Taste, adding another 1 tbsp soy sauce or cayenne if desired.
- If the mixture is really wet and loose, add another 1-2 tbsp oat flour.
- Chill mixture for 30 minutes if possible.
- Preheat to 450F. Line cookie sheet with parchment paper.
- With clean but wet hands, pick off and shape 10 balls.
- Place on baking sheet and bake 10-12 minutes, or until the balls are firm on the outside (not still mushy when you touch them,but they don’t need to be super firm either because the firm as they cool a little).
- Remove from oven and let cool to room temperature, about 15 minutes.
Nutrition
Servings per batch: 10
- Calories: 67
- Fat: 1.20g
- Carbohydrate: 11.40g
- Dietary Fiber: 2.60g
- Sugars: 2.10g
- Protein: 3.50g
