Mediterranean Lentil Meatballs

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


Mediterranean Lentil Meatballs
Author: Sarah Matheny
Serves: 12 Meatballs
Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!
  • 8 oz. precooked lentils or 8 oz. of canned black beans, drained and rinsed
  • 1/3 c. old-fashioned oats
  • 1 t. minced garlic
  • 1 T. vegan Worcestershire sauce
  • 1 T. reduced sodium soy sauce
  • 1/4 c. fresh basil
  • 3-4 sundried tomatoes, chopped
  • 1/4 c. onion, chopped
  • 1 t. Dijon mustard
  • 1/4 c. Kalamata olives, chopped
  • salt and pepper to taste
  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.



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