these scrumptious vegetarian meatballs are packed full of lentils and quinoa! they have an appropriate texture and could please any meat-eater! Vegan, nut-loose, soy-free.
when I noticed my husband popping quinoa meatballs into his mouth proper out of the skillet whilst he idea I wasn’t looking, I knew this recipe turned into a keeper! these vegetarian meatballs flavor so just like everyday meatballs which you received’t even leave out the meat! They’re jam-full of taste and texture, they’re severely scrumptious!
Meatless meatballs don’t include any animal-based totally products. normal vegetarian meatballs are made from lentils, chickpeas, tofu, beans, rice, quinoa, or oats. there are so many alternatives but this is my favorite version. Vegetarian meatballs also generally have a binder of a flax egg or chia egg to hold it collectively. Meatless meatballs could have just as a good deal taste, texture, and plant-based totally protein as the animal-based totally version.
Ingredients
- 1/4 cup uncooked quinoa, rinsed & drained
- 3/4 cup uncooked green lentils, rinsed & drained
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 1/4 cup sunflower seeds, ground to a fine powder (or pumpkin seeds)
- 1/2 cup yellow onion, minced
- 1/2 cup gluten-free old fashioned oats (or gluten-free bread crumbs)
- 1/2 tsp garlic powder
- 2 tsp Italian seasonings
- 1/4 cup fresh basil
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Cook the quinoa and lentils separately, set aside.
- Combine flaxseed and water in a small bowl, stir to combine and put it in the fridge to set up for 10 minutes.
- Blend the sunflower seeds to a fine powder.
- Add the cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper, and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mixture too much.
- Pour the flax egg into the mixture and pulse it a few more times to mix it in.
- The mixture will be slightly sticky. I've found that the easiest way to mold the meatballs is to roll a heaping spoonful of the mixture in between your two palms. Form the mixture into 10-12 golfball-sized (or 24 mini) "meatballs."
- Place the lentil meatballs on a parchment lined tray and bake for 15-20 (flipping once halfway through) or until both sides are lightly browned.
- Serve "meatballs" over pasta or zucchini noodles with your favorite marinara sauce.
Based On The Recipe From : https://www.staceyhomemaker.com/italian-lentil-quinoa-meatballs/
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