Vegetarian Lentil Meatballs
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Servings 10 meatballs
- 1/2 cup brown lentils
- 1 bay leaf
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1 large garlic clove minced
- 1/3 cup + 1 tablespoon cup rolled oats
- 1 large egg
- 3 teaspoons Italian seasoning
- 1 tablespoon grated Parmesan cheese (optional)
- salt and pepper
Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender, about 20 minutes.
While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, egg, Italian seasoning,Parmesan (if using), and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
Serve the lentil balls over spaghetti or enjoy as preferred.