Lentil and Mushroom Veggie Meatballs

1. 1
   boil · ~20 min

   Cook the lentils.

   Combine rinsed lentils and 2 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender and water is absorbed, about 18 to 20 minutes. Spread cooked lentils on a plate to cool slightly.

   TIPLentils should be tender but not mushy — they should hold their shape for the meatball mixture.
2. 2
   prep · ~10 min

   Make the flax egg.

   1.In a small bowl, stir together flaxseed meal and 3 tablespoons warm water.

   2.Set aside for 10 minutes until thickened and gel-like.
3. 3
   saute · ~11 min

   Sauté the mushrooms and aromatics.

   1.Heat 1 tablespoon olive oil in a skillet over medium-high heat.

   2.Add chopped mushrooms and cook until golden and moisture has evaporated, about 6 to 8 minutes.

   3.Add diced onion and cook until translucent, about 3 minutes.

   4.Stir in minced garlic and cook until fragrant, about 30 seconds. Remove from heat.

   TIPCook mushrooms until all the liquid evaporates — wet mushrooms will make soggy meatballs.
4. 4
   prep

   Preheat the oven to 400°F and prep the pan.

   Line a baking sheet with parchment paper.

5. 5
   mix · ~2 min

   Pulse the lentil mixture in the food processor.

   1.Add the cooked lentils, sautéed mushroom mixture, breadcrumbs, flax egg, nutritional yeast, tomato paste, oregano, basil, smoked paprika, black pepper, and salt to the food processor.

   2.Pulse 8 to 10 times until the mixture holds together but still has texture. Do not puree — it should be coarse and chunky.

   3.If the mixture feels too wet, add an extra tablespoon of breadcrumbs.

   TIPScrape down the sides once to ensure even mixing. The mixture should easily form a ball when pressed.
6. 6
   prep · ~5 min

   Shape into meatballs.

   1.Scoop about 2 tablespoons of mixture for each meatball.

   2.Roll gently between your palms into a firm, round ball.

   3.Place on the prepared baking sheet, spaced evenly apart.

   TIPLightly oil your hands to prevent the mixture from sticking while rolling.
7. 7
   bake · ~25 min

   Bake until golden and firm.

   Brush the tops of the meatballs with the remaining 1 tablespoon olive oil. Bake at 400°F for 20 to 25 minutes, turning once halfway through, until golden brown and slightly crisp on the outside.

   TIPFor extra browning, broil for the final 2 minutes — watch closely to avoid burning.
8. 8
   rest · ~5 min

   Cool slightly before serving.

   Let the meatballs rest on the baking sheet for 5 minutes to firm up further.

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