EASY LENTIL MEATBALLS
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
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
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
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
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
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
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
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
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
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
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
More about "lentil balls food"
LENTIL BALLS - TURKISH FOODIE
From turkishfoodie.com
Cuisine TurkishTotal Time 35 minsCategory AppetizerCalories 190 per serving
- 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.
10 BEST LENTIL BALLS RECIPES - YUMMLY
From yummly.com
VEGAN LENTIL MEATBALLS - A SAUCY KITCHEN
From asaucykitchen.com
LENTIL MEATBALLS IN INDIAN CURRY SAUCE | VEGAN - BIANCA ...
From biancazapatka.com
LENTIL MEATBALLS {VEGETARIAN AND GLUTEN FREE} - …
From wellplated.com
LENTIL MEATBALLS (VEGAN, GLUTEN-FREE) - HEALTHIER STEPS
From healthiersteps.com
LENTIL (BRAIN FOOD) BALLS - THAT SUGAR MOVEMENT
From thatsugarmovement.com
LENTIL BALLS RECIPES
From tfrecipes.com
STICKY SESAME LENTIL MEATBALLS WITH PEANUTS - FOODBYMARIA
From foodbymaria.com
LENTIL BALLS RECIPE | EAT SMARTER USA
From eatsmarter.com
LENTIL "MEATBALLS" | ITALIAN FOOD FOREVER
From italianfoodforever.com
TURKISH LENTIL BALLS MERCIMEK KOFTESI - GIVE RECIPE
From giverecipe.com
PESTO LENTIL BALLS - THE LEAN GREEN BEAN
From theleangreenbean.com
EASY LENTIL MEATBALLS - RUNNING ON REAL FOOD
From runningonrealfood.com
TURKISH VEGAN LENTIL BALLS(MERCIMEK KOFTE) - COOKING GORGEOUS
From cookingorgeous.com
VEGAN SPAGHETTI MARINARA WITH LENTIL BALLS RECIPE - FORKS ...
From forksoverknives.com
RECIPE: LENTIL BALLS IN COCONUT CURRY - REDIFF.COM GET AHEAD
From m.rediff.com
LENTIL BALLS ON NOODLES – VEGALICIOUS RECIPES
From vegalicious.recipes
VEGAN LENTIL MEATBALLS IN CURRY SAUCE - OH MY VEGGIES
From ohmyveggies.com
LENTIL MEATBALLS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
LENTIL MEATBALLS WITH MARINARA - FORKS OVER KNIVES
From forksoverknives.com
LENTIL BALLS SWEET AND SOUR SAUCE RECIPE - VEGAN IN THE ...
From veganinthefreezer.com
EASY RED LENTIL MEATBALLS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
BAKED LENTIL BALLS WITH ZESTY BASMATI RICE RECIPE - VEGAN ...
From veganinthefreezer.com
TURKISH FOOD RECIPES: LENTIL BALLS - MERCIMEKLI KOFTE ...
From pinterest.ca
10 BEST LENTIL BALLS RECIPES - YUMMLY
From yummly.co.uk
LENTIL AND NUT STUFFING BALLS - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEGAN ITALIAN LENTIL QUINOA MEATBALLS - EASY VEGAN RECIPES
From staceyhomemaker.com
TURKISH LENTIL BALLS (VEGAN) - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
INDIAN RECIPE FOR KIDS: SOFT LENTIL & RICE BALLS | BIG ...
From bigapplecurry.com
THE BEST BBQ LENTIL BALLS (NO MOCK ... - VEGAN WITH CURVES
From veganwithcurves.com
MOROCCAN LENTIL MEATBALLS WITH ROASTED RED PEPPER SAUCE ...
From dishingouthealth.com
RED LENTIL BALLS - MERCIMEKLI KOFTE - TURKISH FOOD CHEF
From turkishfoodchef.com
ITALIAN-STYLE LENTIL MEATBALLS - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETARIAN LENTIL AND MUSHROOM MEATBALLS - COOKIE AND KATE
From cookieandkate.com
VEGAN LENTIL 'MEATBALLS' - VEANO | VEGAN FOOD, RECIPES AND ...
From veano.co
SPICY RED LENTIL BALLS - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN MEATBALLS - GLUTEN FREE - THIS HEALTHY KITCHEN
From thishealthykitchen.com
VEGAN LENTIL QUINOA BALLS WITH COURGETTI - VEGAN FOOD & LIVING
From veganfoodandliving.com
LENTIL 'MEAT' BALLS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY RED LENTIL BALLS: PARTY FOOD | QUICK AND TASTY FOOD
From quickandtastyfood.com
LENTIL ‘MEATBALLS’ RECIPE | GOOP
From goop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love