Lentil meatballs vegan no oil

Low Fat Lentil Meatballs

lentil meatballs

1/4 tsp basil
2 tbsp breadcrumbs (I use 2 dried out or baked pieces of whole wheat bread, then blend in Vitamix with onion/garlic powder)
2 tsp prepared mustard
2 tsp ketchup
1/4 tsp thyme
1 can brown lentils, drained, rinsed and mashed with handmasher or fork. You can try other types of lentils, or use your own cooked lentils (about 1.5 cups)
1/4 tsp oregano
1 tbsp milled flaxseed and 2 tbsp water


1. Preheat oven to 350°F.
2. Mix milled flaxseed with water in a glass so it can thicken
3. In a bowl, mix lentils, breadcrumbs, mustard, basil, thyme, oregano and salt then add the milled flaxseed mixture until ingredients are well mixed. If you don’t have fresh basic/thyme/oregano try the dried versions, or an Italian spice mix.
4. Place 2 tbsp of mixture into palm of hand and roll to form round ball. Place ball on a Silpat non-stick baking sheet. Continue rolling until mixture is used up.
5. Bake for 30 minutes on metal tray lines with parchment paper (for easier cleaning) or right on the tray. Broil on high for 5 minutes to make crispy but watch closely during broil phase to avoid burning.

Eat this with my marinara sauce and whole wheat pasta.

Leave a Comment:

Add Your Reply