This is the meatless meatball you have been fantasizing about. They have just right spices, texture, moisture, and, as a bonus, surprising little flecks of flavor from sun-dried tomatoes. These go great with pasta, in a sub, or can be eaten on their own – they're that good.
Lentil Quinoa Hemp Seed Meatballs [Vegan, Gluten-Free]
- 1 cup cooked red lentils, drained well
- 1/2 cup cooked quinoa
- 3 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon ground flax seed
- 2-3 tablespoons hemp seeds
- 1 tablespoon gluten-free oat flour
- 1 tablespoon nutritional yeast
- 1 teaspoon oregano, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2-3/4 cup gluten-free bread crumbs
- Combine all ingredients except bread crumbs in a food processor and pulse them about 6-8 times, until they're combined.
- Add the breadcrumbs to a shallow bowl.
- Use a tablespoon to scoop out the bean mixture and use your hand to mold some into a ball. You can’t really roll them in your hand; gently shape them.
- Then, coat the bean balls in the crumbs by gently pressing and rolling them into the crumbs.
- If you want to fry them, add about 1 1/2 tablespoon of coconut oil to a skillet and heat it over medium heat until a crumb tossed in the oil sizzles immediately on contact. Add the bean balls and cook, turning over every 30 seconds until they're golden and heated through.
- If you want to bake them, Pre-heat oven to 400°F. Place meatballs on a parchment lined baking sheet and bake them for about 15 minutes, or until lightly browned.