Description
A straightforward recipe for making vegetarian meatballs using basic ingredients.
Ingredients
Scale
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated onion
- 1 egg (or flax egg substitute)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Combine lentils, breadcrumbs, onion, egg, tomato paste, oregano, garlic powder, salt, and pepper in a bowl.
- Mix all ingredients until they form a cohesive mixture.
- Form the mixture into small, uniform balls, about 1.5 inches in diameter.
- Heat olive oil in a skillet over medium heat.
- Place meatballs in the skillet, ensuring not to overcrowd the pan.
- Cook for 5-7 minutes per side, turning gently, until browned on all surfaces.
- Remove from heat and serve.
Notes
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Bake the meatballs at 375°F (190°C) for 20 minutes instead of pan-frying for a lower-fat option.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 10
- Cholesterol: 25
Keywords: veggie meatballs, vegetarian, lentil recipe, meatless balls, easy vegetarian