Baked Lentil Meatballs
Baked Lentil Meatballs are vegan, gluten-free, easy to make, and are perfect for meal prepping.
Equipment
- Food processor or high-speed blender
Ingredients
- 1 Tbsp Avocado oil
- 1/2 Cup red onion, diced
- 3 cloves garlic, minced
- 1 Cup lentils, cooked I used green
- 1/2 Cup pecans, chopped
- 1/4 Cup nutritional yeast
- 1/4 Cup sun-dried tomatoes
- 2 Tbsp ground flax seed
- salt and pepper to taste
Instructions
- Set oven to 375 degrees F. Line a baking sheet with parchment paper and set to the side.
- In a medium-size skillet, sautè the onion and garlic in the avocado oil until lightly browned, about 5 minutes. Remove from heat and set to the side.
- Add pecans to the food processor and pulse a few times to help chop them further.
- When the pecans are chopped, add remaining ingredients into the food processor including the cooked onions and garlic.
- Mix well until all ingredients are combined. The mixture should be a bit sticky but able to form into a ball. If it looks to 'wet', add in 1 Tbsp of flaxseed and mix.
- Using a Tbsp measurer, scoop out the mixture and form it into a ball and set onto the lined baking sheet. Continue until all mixture is used.
- Bake for 30 minutes. Be sure to turn the meatballs over at about the halfway mark.
Notes
It should make about 18-20 lentil meatballs.
You can store them in an airtight container or freeze for another meal.