Veggie Mushroom and Lentil Meatballs
Veggie Mushroom and Lentil Meatballs are a flavorful, plant-based dish perfect for any meal. This vegetarian meatball recipe combines earthy mushrooms and hearty lentils for a satisfying, versatile bite.
Ingredients
- 1 cup 200g dried brown or green lentils
- 2½ cups 600ml vegetable broth (or water)
- 2 tbsp 30ml olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 8 oz 225g cremini or button mushrooms, finely chopped
- 1 tsp 2g dried thyme
- 1 tsp 2g dried oregano
- ½ tsp 1g smoked paprika
- ½ tsp 1g ground cumin
- ¼ tsp ground black pepper
- ½ tsp 3g kosher salt, or to taste
- 1 cup 100g whole wheat or gluten-free breadcrumbs
- ¼ cup 25g grated Parmesan cheese (optional)
- ¼ cup 15g fresh parsley, chopped
- 2 tbsp 30ml soy sauce or tamari
- 1 tbsp 15g tomato paste
- 1 large egg or flax egg: 1 tbsp ground flaxseed + 3 tbsp water
- Olive oil spray or extra olive oil for baking
Instructions
Cook Lentils
- I rinse 1 cup lentils under cold water in a fine mesh strainer. In a medium saucepan, I combine lentils with 2½ cups vegetable broth, bring to a boil, then simmer covered on low for 20–25 minutes until tender but not mushy. I drain excess liquid and let cool slightly.
Sauté Mushrooms
- In a large skillet, I heat 2 tbsp olive oil over medium heat. I add 1 chopped onion and cook for 4–5 minutes until soft, stirring occasionally. I add 3 minced garlic cloves and cook for 1–2 minutes until fragrant. Next, I add 8 oz chopped mushrooms and cook for 7–10 minutes until browned, then stir in 1 tsp thyme, 1 tsp oregano, ½ tsp smoked paprika, ½ tsp cumin, ¼ tsp pepper, and salt to taste. I cook for 2–3 minutes more, then set aside to cool.
Prepare Meatball Mixture
- In a large bowl, I mash the cooled lentils with a potato masher until partially broken down but textured. I add the mushroom mixture, 1 cup breadcrumbs, ¼ cup Parmesan (if using), ¼ cup parsley, 2 tbsp soy sauce, 1 tbsp tomato paste, and 1 egg (or flax egg). I mix until combined, adding 1 tbsp water if too dry or more breadcrumbs if too wet.
Shape and Bake
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. I scoop 1½ tbsp of mixture per meatball, roll into balls, and place 1 inch apart on the sheet, yielding ~20–24 meatballs. I lightly spray with olive oil and bake for 20–25 minutes, turning halfway, until firm and golden.
Serve
- I serve warm with pasta, marinara sauce, or as appetizers with a dipping sauce.
Notes
- You can increase the amount of starch to 4 tbsp when you’re planning to cook down these balls in the tomato sauce so that they hold up better
- Do note that some mushrooms can release more moisture as it sits, so it’s best to test out the mixture to see if it holds up very well before frying. If not, you can alway add more starch to the mixture.
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