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Italian-Style Lentil & Mushroom (Not)Meatballs


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4.3 from 3 reviews

  • Total Time: 50 mins
  • Yield: 20-24 balls 1x

Ingredients

Units Scale
  • 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil
  • 2 cups (260 g) diced carrots
  • 1 cup (70 g) chopped portobello mushrooms
  • 1 cup (160 g) diced yellow onion
  • 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/4 cup/140 g dry)
  • 2 tablespoons water
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, minced
  • 2 teaspoons ground psyllium husk
  • 2 teaspoons rough-chopped fennel seed
  • 1 teaspoon fresh-cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika


Instructions

  1. In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
  2. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of colour intact. Taste – if needed, season with more salt or seasonings. Pulse or stir to incorporate.
  3. Form 1½-inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Enjoy!

Notes

Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: Vegan