This hearty and satisfying meal is one that can be enjoyed year-round. Like most veggie meatballs, they will absorb the sauce and break down if stirred too much, and these held up as well as can be expected. They are just so delicious!
Swedish Lentil Meatballs [Vegan]
- 1 tablespoon olive oil and 1/4 cup or more for browning the formed balls
- 1 small onion, chopped
- 3 medium cloves garlic, sliced
- 2 cups brown or green lentils, cooked and drained (30-40 minutes)
- 1/3 cups cooked rice
- 1/3 cups whole rolled oats (uncooked)
- 1 tablespoon fresh parsley or 1 teaspoon dried
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly ground
- 1/8 teaspoon allspice
- 2 tablespoons water
- In a skillet, sauté onion in 1 tablespoon of oil over medium-high heat for 3-5 minutes, until it starts to brown. Add garlic and cook 2 minutes. Set aside.
- In a food processor, place lentils, cooked rice, dry oats, and seasonings. Grind until combined. Add 1 to 2 tablespoons of water if needed to make the mixture a bit more sticky. It should not be a paste, but well ground up and mixed together.
- Form small 1 1/2 inch firmly packed balls, about 1 tablespoon each. Set aside in the refrigerator for a few minutes.
- In a skillet, add 2-3 tablespoons of olive oil over medium-high heat and cook the balls in batches, turning to brown all sides. You may need to add oil for each batch. This should take about 8-10 minutes per batch. Drain on paper towels.
- Eat right away or add to sauce just before serving.