Savory Lentil Mushroom Meatballs
Tender, savory, and bursting with herby goodness, these Lentil Mushroom Meatballs are about to become a staple in your kitchen. Crafted from hearty lentils, earthy mushrooms, and crunchy walnuts, these meatballs offer a delightful texture and a depth of flavor that will surprise and satisfy even the most discerning palates. Whether you're a seasoned plant-based eater or simply looking to incorporate more wholesome ingredients into your diet, this recipe is a delicious and versatile way to do it. Here, I’m serving them with a classic marinara sauce over pasta, but they’re incredibly versatile and can be incorporated into all kinds of dishes and paired with different sauces like spicy harissa, creamy tahini, or vibrant yogurt-based dips.
Why You'll Love These
These aren't just any meatballs; they're nutritional powerhouses that you'll feel great about eating!
Fiber Champions: These Savory Lentil Mushroom Meatballs are absolutely packed with fiber! Fiber is a key player in maintaining your health, crucial for lowering cholesterol and stabilizing blood sugar levels. Given that over 90% of Americans fall short of the recommended 25-38 grams of fiber per day, these meatballs are a delicious way to help you hit those targets.
Planet-Friendly Protein: Lentils are a nutritional superstar and also a remarkably sustainable food! They are nitrogen-fixing, meaning they naturally enrich the soil they grow in and reduce the need for synthetic fertilizers. So, you can feel good about enjoying a meal that's not only good for you but also good for the planet.
Incredibly Versatile: Don't just think pasta! These meatballs are fantastic in subs, as appetizers, crumbled into a power bowl, or even as a hearty addition to soups. Their robust flavor stands up to a variety of sauces and cuisines.
Flavor-Packed Goodness: With a blend of aromatic herbs, smoked paprika, and the umami depth from mushrooms and tamari, these meatballs are far from bland. Each bite is a savory explosion that will leave you wanting more.
Easy to Make Vegan: With a simple flax egg swap, this recipe is effortlessly adaptable for a fully plant-based meal without sacrificing taste or texture.
Ingredients
1 15-ounce can lentils, rinsed and drained
4 ounces cremini mushrooms, washed, dried, and halved
½ cup walnuts
½ cup panko bread crumbs
½ cup flat parsley leaves
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp dried thyme
½ tsp red pepper flakes (optional, for a kick!)
½ tsp salt
½ tsp black pepper
½ medium onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp tamari (or soy sauce)
¼ cup water
1 egg (or sub for 1 flax egg, see notes below for vegan option)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a food processor, combine the rinsed lentils, halved mushrooms, walnuts, panko bread crumbs, parsley, oregano, basil, smoked paprika, red pepper flakes (if using), and thyme. Pulse and blend until the mixture is pretty well pulverized but still has some texture.
In a large pan, warm the olive oil over medium heat. Add the diced onion and cook for 3-5 minutes, stirring often, until the onions are translucent and softened. Add the minced garlic and give it a quick stir (about 30 seconds) until fragrant.
Add the pulverized lentil-mushroom mixture to the pan. Cook for 4-5 minutes, continuing to stir and allowing the mixture to brown slightly, which develops deeper flavors.
Stir in the water and tamari (or soy sauce) into the pan, incorporating the liquid into the mixture until absorbed. Add the salt and black pepper, stirring to combine.
Transfer the mixture to a large bowl and set aside to cool slightly. It's important for it to be cool enough to handle before adding the egg.
In a separate small bowl, whisk the egg. Once the lentil mixture is cool enough to handle, mix the whisked egg into the mixture thoroughly.
To make vegan: Prepare a flax egg by combining 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water in a small bowl. Stir vigorously and allow it to set for 5 minutes until it thickens. Then, combine this flax egg with the cooled lentil mixture.
Use a tablespoon to scoop up portions of the mixture. Using your hands, shape them into golf-ball sized meatballs.
Place the shaped meatballs onto your prepared baking sheet, ensuring they are about 1-inch apart. Bake for 35 minutes, or until they are golden brown and firm to the touch.
Serve hot with your favorite marinara sauce, over pasta, in a sub, or as a delicious appetizer!
Makes 18-20 golf ball-sized meatballs.