Lentil Meatballs

• Total time: 23 min
• Cook time: 18 min
• Prep time: 5 min

• 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)

1. In a clean and completely dry blender, pulverize ¼-cup oats into a flour, then transfer to a small bowl and set aside.
2. Pulse another ¼-cup oats a few times to chew up and look like instant oats. Set aside.
3. In a mixing bowl, combine cooked lentils, ketchup, mustard, soy sauce, and spices together.
4. Add 2 tbsp of the oat flour and nutritional yeast, stirring to combine.
5. Add the “instant” oats and remaining ½-cup rolled oats, stirring to mix.
6. Taste, adding another 1 tbsp soy sauce or cayenne if desired.
7. If the mixture is really wet and loose, add another 1-2 tbsp oat flour.
8. Chill mixture for 30 minutes if possible.
9. Preheat to 450F. Line cookie sheet with parchment paper.
10. With clean but wet hands, pick off and shape 10 balls.
11. 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).
12. Remove from oven and let cool to room temperature, about 15 minutes.

Servings per batch: 10

• Calories: 67
• Fat: 1.20g
• Carbohydrate: 11.40g
• Dietary Fiber: 2.60g
• Sugars: 2.10g
• Protein: 3.50g