tender, flavorful,easy ingredients vegan meatbalss. Infused with fresh herbs, tomato paste ad spices for big meaty flavors. The perfect meatless meatball for any dish you like!
Servings 23pieces
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Ingredients
Patty Ingredients
1tbspolive oil
½small oniondiced
1¼ cupbig mushrooms(100g)
1tbsptomato paste
½cupquinoacooked and cooled (see notes)
1½cuplentilcooked and cooled (see notes)
2clovegarlicminced
¼ cuprice flour oat flour or any flour you like
¼ cupparsleychopped
Seasoning Ingredients
1/2tbsp.garlic powder
1/2tbsp.dry parsley
1/2tbsponion powder
1/2tbspsmoked paprika
1tspcumin
1tspsea salt
1tspdry thyme
1/2tspblack pepper
1tspsweet pepper
Instructions
Heat oil, on medium heat, add the onion and toss till lightly transparent add mushrooms and keep tossing for 5 minutes until the mushroom release all the water and evaporate.
remove the mushroom mixture and set aside to cool down.
Preheat oven 180 C° or (airfryer method in notes)
In the food processor, add quinoa lentil mushroom mixture, parsley, seasonings, garlic, salt and pepper.
Pulse all together but don’t overdo it , you need to keep the texture.
The lentil if over blended will release his moist and it will turn into a soup more than dough for meatballs.
Scrap down the side, add rice flour and pulse all together again until you have a sticky dough kind of texture.
Transfer into a bowl, line a baking cheat into the baking pan you can spray it with some oil if you want.
Scoop 1 Tbsp. of the mixture and for a ball shape between the palms of your hands and align on the baking pan. give it an extra spary of oil on top.
Bake for 25 minutes. or until crispy from outside.
Remove from oven and let it cool for at least 20 minutes before serving with your favorite red sauce (click here for the sauce shown in the pics) or with any dish you like in place of meat.
Don’t worry, when you remove from oven it will be soft let it cool and it will get firmer whenit cools down.
Video
Notes
cooking lentil and quinoa: I like to cook my quinoa and lentil the night before and let them drain a little before storing them in the fridge. that way I make sure they are completely cooled down when I use them because using warm lentils and quinoa will affect the texture and the dough won't hold to form. it will be too watery. if you felt that lentils are very moist when you finish cooking them just let them drain a little in a strainer before using.
you can also cook the mushroom onion mixture the night before and store it in the fridge to cool down. this way you can easily just process and form the balls the next day.
you can mix and match with the seasonings and herbs as you wish in this recipe
storing: cook these meatballs and store them in the fridge for a couple of days or up to 3 months in the fridge.
air fryer version: for the air fryer version, cook the meatballs in a 200 C preheated fryer for 14 minutes flipping halfway. make sure you spray a little bit of oil on the balls for a crispier texture.