Meatless Lentil Meatballs

Overpriced meatless options at the grocery store? Thank you, next. These Meatless Lentil Meatballs won’t break the bank AND they taste delicious.

In June, my friend Hannah and I tried this recipe from melissashealthykitchen.com. We loved it!! We served it with marinara sauce.

This time around I’m making it for my family. We don’t eat meatballs to often at the Lefkow household. But, when we do it’s usually with marinara and pasta. So, I thought I’d change things up and made meatball subs! We wanted a little something more to add to this meal too, so my mom made a side salad.

One recipe modification I’m making today is omitting the cilantro because my mom HATES cilantro. But when I made them with Hannah we kept the cilantro. So, I have inserted the pictures from June too.

It’s nice repeating recipes that I love. I know that they’ll turn out ok. Also, we didn’t know what we were going to have for dinner tonight so I chose to make something I knew how to make.

I made these in the cast iron pan twice now. The meatballs get stuck the cast iron. My recommendation: use an oven safe nonstick pan.

Ingredients: from melissashealthykitchen.com (serves 4)

  • 1 cup cooked quinoa (~1/3 cup uncooked)
  • 1 cup green lentils (~1/3 cup uncooked)
  • ~2 cups low sodium vegetable broth, divided
  • 1/3 cup diced onion
  • 1 basket of mushrooms, diced
  • 1 red bell pepper, diced
  • 1/2 cup diced zucchini
  • 1/4 cup bread crumbs
  • 1/4 cup almond meal (or more bread crumbs)
  • 3 garlic cloves minced
  • 1/3 cup chopped cilantro (or you could sub a diff herb)
  • Salt + pepper to taste
  • 1 tsp dried oregano or 1 tbsp fresh
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • For subs: Italian Bread
  • Optional: mozzarella and marinara for topping

Directions: from melissashealthykitchen.com

  1. In two separate pots, cook the quinoa and lentils in the broth. Bring to a boil and then simmer for 15-20 minutes until liquid is absorbed. Add more liquid if necessary. Let cool.
  2. Add oil to an oven safe non-stick pan and sauté the onions, red bell pepper, and mushrooms for 5 minutes on medium heat.
  3. Add all the ingredients to the food processor and PULSE a few times. Once it’s reached a doughy consistency form into balls.
  4. Add oil to the pan and cook the meatballs for a few minutes on each side.
  5. Transfer the oven safe pan to oven and broil for a few minutes.
  6. Slice bread, stuff with meatballs and marinara and top with cheese. Broil or heat until cheese is melted.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s