Canned Lentil Meatballs
Next add in the lentils garlic diced onion and flax egg Mash the lentils with a fork when stirring together to help form a dough. How To Make Vegan Lentil Meatballs Start off by rinsing the canned lentils.
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Form smallish balls using your hands or a scoop you should yield about 40.
Canned lentil meatballs. Bring to a boil. Moving on add all of the remaining ingredients to a food processor. How to Make these Lentil Meatballs Starting out.
Combine lentils bay leaf and vegetable brothwater in a medium saucepan. Refrigerate the veggie balls for 15 minutes. Once the dough is formed roll it into several golfball sized meatballs and place on baking tray.
Add the lentils along with the oatmeal and mix well. Dont worry - the lentils dont have to be completely mashed. Heat a large skillet over medium heat preheat oven to 375 degrees F 190 C and line a baking sheet with parchment paper or more if increasing batch size.
Cook and soften for just a few minutes. Add lentils egg oregano marinara breadcrumbs cheese a sprinkle of salt pepper and process until well combined. Next combine all of the ingredients in a large bowl and mix until well combined.
In a small pot add olive oil and cook the garlic until fragrant. Form the meatballs using your hands or a mini scoop. Once the vegan lentil meatballs have set take the pan you used earlier and add the rest of the oil.
If needed add additional breadcrumbs enough so that you can form a ball Using a cookie scoop my favorite meatball making trick scoop out 2 tablespoons of the lentil. Bring to a boil then reduce heat to low and simmer for 10 minutes. Ingredients 2 cups cooked lentils or 34 cup 150 g dry lentils 12 cup 1 Tbs cooked brown rice or 14 cup 50 g dry brown rice 1 medium onion 3 cloves garlic 1 small carrot diced 12 bell pepper diced 1 tsp dried oregano 3 Tbs fresh basil about 10 leaves 12 cup oats I used instant oats salt.
Sauté the onion and garlic in a little bit of olive oil. In the meantime finely chop the garlic. Combine water tomatoes chicken broth cilantro serrano pepper garlic cumin and 14 teaspoon black pepper.
The oatmeal will absorb the moisture from the mixture and will make it ready for shaping. When ready to cook shape mixture into 1 12-inch balls. In a large bowl combine the puréed lentils garlic breadcrumbs eggs onion parsley ricotta parmesan black pepper and 2 teaspoons of salt by mixing together with your hands.
Season to taste and add more oats if the dough is too wet. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Be careful not to over mix as with all meatball recipes.
Add shaped meatballs and cook until browned all around turning only once. Leave the mixture to rest for 5 minutes. Dont worry you want the lentils.
Transfer to a paper towel-lined plate and let excess drain off. To make the meatballs. Add lentils and onion and return to a boil.
Mix together well. Heat about 12-inch of oil in a nonstick skillet over medium flame. Place in oven for 25 minutes.
Once the oil is hot add the vegan lentil meatballs and sauté until each side is golden.
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