The BEST Vegan Meatballs {lentil & walnut}
These lentil walnut vegan meatballs are loaded with Italian flavor and are perfect for your pastas or meatball sub! They are crispy on the outside and soft on the inside and are packed with veggies and fiber! The perfect healthy meatball for pasta night!
Ingredients
- 1 small Onion
- 1 Carrot
- 1 stalk Celery
- 250 g Mushrooms
- 5 cloves Garlic
- 1 cup Walnuts
- 3 cups Cooked Lentils
- 2 tbsp Ground Flax
- ½ cup Whole Wheat Bread Crumbs make sure they're vegan!
- ½ cup Parsley
- 3 tbsp Tomato Paste
- 1 tsp Rosemary
- 1½ tsp Thyme
- 1½ tsp Oregano
- Salt & Pepper to Taste
Instructions
- Finely dice your onion, celery and carrot then sauté over medium heat for about 5 minutes until the onions are translucent. Add in your garlic and mushrooms and cook for a further 2-3 minutes.
- Meanwhile, in a food processor or blender add in your walnuts and give them a quick pulse to break them down into tiny pieces. Then add in the lentils and pulse again, scraping down the sides as needed.
- Add the lentil walnut mix, the sautéed veg and the rest of the ingredients into a large bowl then mix well with your hands until everything is well incorporated.
- Divide the mix and roll into balls. I made 24 balls in total. The meatballs are better when they are smaller as they become more crispy. If they are too big they tend to fall apart.
- Place the meatballs onto a greased or lined baking sheet and bake at 375f for 45 minutes until golden.
- Serve over your favorite pasta with some vegan parmesan cheese and enjoy!
Nutrition
Serving: 6ballsCalories: 449kcalCarbohydrates: 54gProtein: 23gFat: 19gSaturated Fat: 1.8gPolyunsaturated Fat: 13gMonounsaturated Fat: 2.7gSodium: 485mgPotassium: 1246mgFiber: 15gSugar: 6.65gVitamin A: 3917IUVitamin C: 20.5mgCalcium: 102mgIron: 7.6mg
Tried this recipe?Let us know how it was!