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Lentil and Mushroom Vegetarian Meatballs

These are the meatballs your vegetarian guests will actually be excited about, not just politely eating. Lentils and mushrooms give them a hearty, satisfying bite and they hold together surprisingly well. Serve them with marinara or a tahini drizzle and nobody misses the meat.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 14 servings
Ingredients Method

Ingredients
  

  • 1.5 cups cooked green lentils
  • 1 cup cremini mushrooms finely chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 3 cloves garlic minced
  • 1/4 cup grated Parmesan or nutritional yeast for vegan
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • Marinara or tahini sauce for serving

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. Sauté mushrooms in olive oil over medium heat for 5 minutes until moisture evaporates and mushrooms are golden.
  3. Mash lentils roughly in a large bowl, leaving some texture, then add cooked mushrooms, breadcrumbs, eggs, garlic, Parmesan, Italian seasoning, paprika, and salt. Mix well.
  4. Let mixture chill in the fridge for 15 minutes to firm up, then roll into 1.5-inch balls.
  5. Place on baking sheet, brush lightly with olive oil, and bake for 22-25 minutes until firm and golden.
  6. Serve with marinara or tahini dipping sauce.