Lentil Meatballs are a cheaper, healthier, vegan-friendly meatball recipe that results in tender meatballs that are surprisingly delicious and easy to make.
Place the lentils in a medium saucepan and cover with cold tap water. Bring the mixture to a boil over high heat. Once boiling, cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 17 to 20 minutes or until tender. Drain off excess water and let cool.
While the lentils are simmering, prepare the flax egg by mixing together the flax meal with water and let sit for 15 minutes.
Preheat oven to 400 degrees F and lightly brush the sheet pan with olive oil or cooking spray.
Process the cooked and cooled lentils, oats, flax egg, red pepper flakes, oregano, parsley, onion powder, pepper, 1 teaspoon salt, and 1 tablespoon of garlic together in a food processor until just combined.
Shape the meatball mixture into 1-inch balls and place the meatballs on the prepared baking sheet.
Bake for 15 minutes, or until just browned.
Serve meatballs as desired.
Notes
Flax-Egg: If you are not avoiding eggs, feel free to use replace the flax egg with 1 large egg. Gluten-Free Meatballs: Use certified gluten-free oats to keep these meatballs gluten-free. Lentils: Be sure to use green or brown, not red lentils, for the best texture.