Mushroom and Lentil Veggie Meatballs
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- Serves: Makes about 20 meatballs
- Preparation: 15
- Cooking: 45
- Passive: 10
- Ready: 70
Tasty for all ages, these veggie meatballs make the perfect combo with spaghetti and tomato sauce!
Ingredients
- 150 g brown onion, finely diced
- 150 g aubergine, finely diced
- 100 g chestnut mushrooms, finely chopped
- 20 g garlic, finely diced or crushed
- 20 g sundried tomatoes, finely chopped or blended
- 1 x 400 g can green lentils, drained and rinsed
- 50 g tomato puree
- 50 g rolled porridge oats
- 10 g ground flaxseed
- 15 g nutritional yeast
- ½ tablespoon dried mixed herbs
- ½ teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- pinch sea salt and black pepper
Method
Preheat the oven to 200°C/400°F/gas mark 6.
Heat a large saucepan on a medium heat, add the olive oil and cook the onion for 5 minutes. Add the aubergine and garlic and cook for a further 5 minutes until softening. Add the mushrooms to the pan and cook for 2 minutes. Stir in the lentils, tomato puree, oats, ground flaxseed, nutritional yeast, sundried tomatoes, dried mixed herbs, smoked paprika, sea salt and black pepper. Cook for 5-10 minutes, stirring regularly, until heated through.
Leave the mix to cool for 5-10 minutes.
Using an ice cream scoop, scoop balls of the meatball mix (around 25 g each) onto a baking tray lined with baking paper.
Place in the oven for 15-20 mins or until turning a light golden colour. Yum!
Additional notes
Recipe courtesy of Wildly Tasty
“Our veggie meatballs are tasty for all ages! They make the perfect combo with spaghetti and tomato sauce or served as the main part of your veggie roast, covered in gravy with all the trimmings. These yummy veggie meatballs also make a super savoury snack, dipped in hummus, for hungry kids after school!”
