Mediterranean Lentil Meatballs

Sarah   Sarah Matheny is the author of Peas & Thank You   peas&thankyou

 

Mediterranean Lentil Meatballs
Author: 
Serves: 12 Meatballs
 
Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!
Ingredients
  • 8 oz. precooked lentils or 8 oz. of canned black beans, drained and rinsed
  • ⅓ c. old-fashioned oats
  • 1 t. minced garlic
  • 1 T. vegan Worcestershire sauce
  • 1 T. reduced sodium soy sauce
  • ¼ c. fresh basil
  • 3-4 sundried tomatoes, chopped
  • ¼ c. onion, chopped
  • 1 t. Dijon mustard
  • ¼ c. Kalamata olives, chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees. Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.
  2. Form batter into 12 golf ball-sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.

 

 

2 Responses to “Mediterranean Lentil Meatballs”

  1. justanthropology October 29, 2014 at 9:18 pm #

    Sarah – I won’t be turning on the oven today because here in RI, we are experiencing summer weather and we’re all heading to the shoreline. One winter day I am going to make a huge batch of these lovely lentil balls and freeze them for later use.
    With regard to the word “meat.” The origin of this word was defined as eating or food and not animal flesh
    necessarily. Today, however, meat is always associated with animal flesh due to corporations incessant display by advertising and normalization of any and all sentient beings as food for humans.
    Thank you for the recipe and rock on.

    • Julie Hasson November 5, 2014 at 6:40 pm #

      I hope you enjoy the lentil balls justanthropology. They are delicious!

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