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]

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  • 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


  1. Combine all ingredients except bread crumbs in a food processor and pulse them about 6-8 times, until they're combined.
  2. Add the breadcrumbs to a shallow bowl.
  3. 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.
  4. Then, coat the bean balls in the crumbs by gently pressing and rolling them into the crumbs.
  5. 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.
  6. 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.


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