Lentil Balls Food

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EASY LENTIL MEATBALLS



Easy Lentil Meatballs image

Lentil meatballs made with just 10 ingredients in 30 minutes! Savory, tender, flavorful, and perfect atop gluten-free pasta or carrot noodles!

Provided by Minimalist Baker

Categories     Appetizer     Entree

Time 30m

Number Of Ingredients 14

3 Tbsp (45 ml) + 1 tsp olive oil ((divided))
1 medium shallot ((minced))
3 cloves garlic* ((minced))
1 Tbsp flaxseed meal ((to make flax egg))
2 ½ Tbsp water ((to make flax egg))
1 1/2 cups cooked + cooled green lentils* ((cooked in vegetable stock))
1 1/2 Tbsp dried Italian seasonings ((dried basil + oregano))
1/4 cup fresh Italian parsley
1 Tbsp tomato paste
5-6 Tbsp vegan parmesan cheese
~1/4 tsp Sea salt and black pepper to taste
1 Tbsp coconut flour ((optional // or gluten-free oat flour or panko bread crumbs*))
Carrot noodles or gluten-free pasta
Marinara sauce

Steps:

  • Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
  • Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
  • To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
  • Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
  • Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
  • Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
  • Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
  • Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
  • As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
  • Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
  • Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Nutrition Facts : ServingSize 1 meatballs, Calories 87 kcal, Carbohydrate 7.3 g, Protein 3.4 g, Fat 5.3 g, SaturatedFat 0.8 g, Sodium 166 mg, Fiber 2.1 g, Sugar 0.6 g, UnsaturatedFat 4.21 g

LENTIL "MEATBALLS" RECIPE BY TASTY



Lentil

Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper

Provided by Kahnita Wilkerson

Categories     Dinner

Time 30m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus 1 tsp, divided
3 cloves garlic, minced
1 shallot, minced
1 ½ cups green lentil, cooked
1 egg
1 tablespoon tomato paste
¼ cup fresh italian parsley, chopped
⅓ cup grated parmesan cheese
1 tablespoon whole wheat breadcrumbs
1 ½ tablespoons italian seasoning
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
  • To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
  • Transfer the mixture to a medium-sized bowl.
  • Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
  • Arrange on a parchment paper-lined baking sheet.
  • Bake for 10-15 minutes.
  • Remove meatballs from oven and allow to cool for 5-10 minutes.
  • Serve with spaghetti.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

LENTIL BALLS



Lentil Balls image

This is a delicious appetizer known and loved by all in Turkey. It's also one of my American husband's favorites. It is nutritious too! You can serve them in lettuce leaves.

Provided by aycan

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 7

Number Of Ingredients 11

1 ¾ cups water
1 cup red lentils
¾ cup fine bulgur (cracked wheat)
3 tablespoons olive oil
7 spring onions, finely chopped, or more to taste
1 ½ tablespoons tomato paste
½ bunch parsley, minced
½ lemon, juiced
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt

Steps:

  • Combine water and red lentils in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato paste; cook for 2 to 3 minutes.
  • Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, red pepper flakes, cumin, and salt; knead by hand until evenly distributed.
  • Shape mixture into small logs or round balls and arrange on a plate. Cover with plastic wrap to prevent the tops from drying out before serving.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 29.2 g, Fat 6.8 g, Fiber 7.5 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 372.4 mg, Sugar 1.5 g

LENTIL-MUSHROOM MEATBALLS



Lentil-Mushroom Meatballs image

These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed by hand
Small handful torn fresh basil leaves
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing the baking sheet
1/3 cup wheat berries
1 cup dry brown lentils, rinsed and sorted
1 small yellow onion, finely chopped
4 ounces shiitake mushrooms, stemmed and roughly chopped
5 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
3 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
4 teaspoons nutritional yeast
1/2 cup fresh parsley leaves, plus more for garnish
2 slices white bread or 1 hamburger bun, torn into small pieces

Steps:

  • For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
  • For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil.
  • Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
  • Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
  • Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
  • Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
  • Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
  • Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
  • To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.

OVEN FRIED LENTIL BALLS



Oven Fried Lentil Balls image

These tasty "meatless meatballs" are great as an appetizer or main dish! From the Meatball Cookbook Bible....

Provided by loof751

Categories     Lentil

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups lentils
1 quart water
1 teaspoon salt
1 egg
2 tablespoons tomato juice
1 tablespoon tomato paste
1 cup breadcrumbs
3/4 cup pine nuts
2 tablespoons olive oil
1 onion
2 garlic cloves
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
cooking spray

Steps:

  • Rinse and drain the lentils. Chop the onion and the garlic.
  • In a dry skillet, toast the pine nuts for 2-3 minutes or until browned.
  • Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain.
  • Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well.
  • Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well.
  • Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes.
  • Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray.
  • Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray.
  • Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.

MINI LENTIL MEATBALLS



Mini Lentil Meatballs image

Another winner from the Post Punk Kitchen Website! These are the meatballs that go with Isa's version of vegan Spaghetti O's, just like the ones from the can!! I've been looking for a good, all-purpose vegan meatball recipe for what seems like forever, and when I saw this recipe posted last week, I was excited to give it a go! These are simple and taste great. I did not make the spaghetti Os that go along with them, but I think these mini meatballs are simple fabulous along with some spaghetti and marinara. One note, you do need to use store bought breadcrumbs in this to achieve the correct consistancy. Homemade will not do for this particular recipe

Provided by Kozmic Blues

Categories     Meatballs

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

1 garlic clove
1 small onion, peeled
1 1/2 cups cooked lentils, rinsed, drained (a 15 oz can is fine)
3 tablespoons nutritional yeast
2 tablespoons vital wheat gluten
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon olive oil
2 tablespoons water
1/2 cup breadcrumbs, seasoned (store bought)

Steps:

  • In a food processor, add the garlic and pulse until finely chopped.
  • Now add the onion and pulse until minced. You don't want any big pieces or they will ruin the texture of the meatball.
  • With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It's okay if some remnants are left, just try to get most of it.
  • Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water.
  • Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
  • Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
  • Preheat oven to 350°F.
  • Roll the meatballs into cherry sized balls.
  • Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don't want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.).
  • Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan.
  • Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.

Nutrition Facts : Calories 78.2, Fat 1.1, SaturatedFat 0.2, Sodium 256.2, Carbohydrate 12.6, Fiber 3.8, Sugar 1.4, Protein 5.4

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  • First, wash the red lentils in a wire mesh strainer and rinse them well. Put them in a saucepan and add the 3 cups of water. Turn the heat to high and bring to a boil.
  • Once the water boils, it will take 10 minutes for the lentils absorb most of the water and get meshed and fall apart. After the lentils are fully cooked, remove the saucepan from the heat. Make sure that there should be about 1/2 inch (1.5 cm) of water remains on top of the lentils. While the saucepan is still hot, add the fine bulgur and let the sauce pan cool aside.
  • While the lentil and bulgur mixture is cool aside, heat the olive oil in another pan and add the finely chopped onions. Cook the onions about 3 minutes and then add tomato paste, red pepper paste, red pepper flakes, cumin, black pepper to the pan and cook the mix additional 2 minutes.
  • Once the lentil and bulgur mixture is cooled, add the second pan's contents on top of them with finely chopped spring onions and parsley. Knead the mixture until all combined very well.


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From connoisseurusveg.com


VEGETARIAN LENTIL AND MUSHROOM MEATBALLS - COOKIE AND KATE
Instructions. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.)
From cookieandkate.com


VEGAN LENTIL 'MEATBALLS' - VEANO | VEGAN FOOD, RECIPES AND ...
Form 12 balls with your hands, place on a baking tray, brush them with olive oil and bake in the pre-heated oven at 190C for 25 minutes. Flip the balls halfway. While the lentil balls are in the oven, cook your rice according to package instructions and make the curry sauce. To make the sauce, heat olive oil in a saucepan over medium heat, add ...
From veano.co


SPICY RED LENTIL BALLS - VEGAN FOOD & LIVING
Let cool down. Stir in oat flakes and let them soak for 10 minutes. Make about 24 small balls from the lentil dough. Fry in a pan in 1 tbsp of oil for about 8 minutes, remove and keep warm. Dissolve the Knorr Reduced Salt Vegetable Granules in 300 ml boiling water. Allow to cool. Add remaining oil to the pan, add the flour and sauté for 2 minutes.
From veganfoodandliving.com


VEGAN MEATBALLS - GLUTEN FREE - THIS HEALTHY KITCHEN
Home » Recipes » Mains. Vegan Lentil Meatballs [Oil Free+GF] Published: Mar 25, 2020 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.
From thishealthykitchen.com


VEGAN LENTIL QUINOA BALLS WITH COURGETTI - VEGAN FOOD & LIVING
Add the lentil balls and fry for 5–8 minutes, turning until evenly browned. Transfer to a roasting tin with any bits from the pan and keep warm in the oven. To make the courgetti, heat the oil in the frying pan. Add the green spring onion tops and fry for 2 minutes until softened. Add the frozen peas, edamame beans, stock and miso and bring ...
From veganfoodandliving.com


LENTIL 'MEAT' BALLS [VEGAN] - ONE GREEN PLANET
Put the lentil mixture into the fridge for about 30 minutes. Take the bowl out of the fridge and using a spoon, scoop up some of the lentil mixture and roll it into a ball with your hands. It ...
From onegreenplanet.org


EASY RED LENTIL BALLS: PARTY FOOD | QUICK AND TASTY FOOD
Add salt and red pepper flakes to your taste. Squeeze the juice of 2-3 lemons and add. Chop parsley and the spring onions as small as possible and add to the lentil dough. Mix again. Taste, adjust if necessary, with more lemon's juice or salt and pepper. Make small lentil balls as seen in the picture with your hands.
From quickandtastyfood.com


LENTIL ‘MEATBALLS’ RECIPE | GOOP
6. Roll lentil mixture into small balls and place on baking sheet. Drizzle with olive oil and bake for about 8-10 minutes. Turn balls, and bake for another 5 minutes, until slightly browned. 7. Drizzle with basil oil and serve alongside cherry tomatoes.
From goop.com


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