How do I get these quinoa lentil meatballs to stick together?

The recipe instructs to process 1.5 cups each of the cooked quinoa and green lentils with oats, tomato paste, and other ingredients until the mixture is 'somewhat smooth' and easy to ball up.

Can I bake these meatballs instead of pan-frying them?

The recipe suggests pan-browning the meatballs first, then you have the option to bake them in a 350 degreesF oven for about 15 minutes to achieve a drier texture.

What kind of lentils are best for this recipe?

This recipe specifically calls for 2 cups of cooked and cooled green lentils to achieve the desired texture and flavor in the meatballs.

What role does fennel seed play in these meatballs?

Fennel seed adds a distinct aromatic, slightly sweet, and anise-like flavor that enhances the savory profile of the quinoa and lentil meatballs.

How should I serve these Quinoa Lentil Meatballs?

The recipe recommends serving these plant-based meatballs with your favorite tomato sauce and spaghetti for a complete and satisfying meal.

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Quinoa Lentil Meatballs
[Vegan]

Name: Quinoa Lentil Meatballs [Vegan]
Cook time: 15 min
Yield: 4 servings
Ingredients: 2 cups cooked and cooled quinoa; 2 cups cooked and cooled green lentils; 1/2 onion – chopped (sauteed if desired); 2 garlic cloves – minced; 1/2 cup rolled oats; 1 tablespoon tomato paste; 1/4 cup roughly chopped parsley; 2 tablespoons roughly chopped basil; 2 tablespoons nutritional yeast; 1 teaspoon fennel seed; salt and pepper to taste

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Golden brown Quinoa Lentil Meatballs served over spaghetti with rich red tomato sauce, garnished with fresh basil.

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Discover more recipes with these ingredients

Quinoa Lentil Meatballs [Vegan]

Dairy Free

Vegan

The “meatballs” are hearty, flavorful, and delicious! They hold together really nicely and are a great addition to any spaghetti night.

Ingredients You Need for Quinoa Lentil Meatballs [Vegan]

2 cups cooked and cooled quinoa
2 cups cooked and cooled green lentils
1/2 onion – chopped (sauteed if desired)
2 garlic cloves – minced
1/2 cup rolled oats
1 tablespoon tomato paste
1/4 cup roughly chopped parsley
2 tablespoons roughly chopped basil
2 tablespoons nutritional yeast
1 teaspoon fennel seed
salt and pepper to taste

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How to Prepare Quinoa Lentil Meatballs [Vegan]

In a food processor combine the onion, garlic, oats, tomato paste, parsley, basil, nutritional yeast, and fennel seed. Process for about 1 minute until all ingredients are combined.
Add 1.5 cups each of the quinoa and lentils and process with the other ingredients. You want this to be somewhat smooth — just easy enough to ball up so it sticks together.
Mix in the remaining 1/2 cups of lentil and quinoa until all combined. Add salt and pepper to taste.
Pre-heat a pan with about 1 teaspoon olive oil. Roll lentil quinoa mixture into balls using about 2 tablespoons per ball. Place on the hot pan, rotating about every minute to make sure all sides get brown.
Once all meatballs have been browned, you can either enjoy them at this point, or bake them in a 350ºF oven for about 15 minutes to dry out a little bit more.
Serve with your favorite tomato sauce and spaghetti!