RECIPES VEGETARIAN

Lentil And Mushroom Meatballs

Lentil And Mushroom Meatballs

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

be the first to rate this

Ingredients

  • 1 cup Dried Brown Lentils rinsed
  • 1 Bay Leaf
  • 2 cups Vegetable Stock
  • 1 Brown Onion chopped
  • 1/3 cups Oats
  • 1 250 Grams White Mushrooms sliced
  • 1/2 cups Fresh Parsley
  • 2-3 tsp Italian Seasoning
  • 2 tbsp Olive Oil
  • 3 Cloves Of Garlic minced
  • 2 Egg

Nutrition Information

Qty per
243g serve
Qty per
100g
Energy 328.2325kcalcal 134.97789657654kcalcal
Protein 14.955gg 6.1498920530482gg
Fat (total) 13.1575gg 5.4107124498818gg
 - saturated 3.3475gg 1.376580651794gg
Carbohydrate 38.12gg 15.675953531407gg
 - sugars 3.2925gg 1.3539631952298gg
Dietary Fibre 9.21gg 3.7873959082965gg
Sodium 492.4725mgmg 202.51773414208mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

As far as we’re concerned, vegetarian food gets a bad rep much too often, and if these Lentil and Mushroom Meatballs are anything to go by it’s definitely not deserved.

These vegetarian ‘meatballs’ are hearty, delicious, and easy to add into your favourite weekly pasta meal without too much effort. They’re also really good snacks, and they can definitely be eaten on their own or even taken to school or work as finger-food snacks. You will need a food processor for this recipe.

meatballs | Stay at Home Mum.com.au

Method

  1. Preheat your oven to 200 degrees and prep a oven tray with baking paper.

  2. In a saucepan bring together the lentils, bay leaf, and vegetable stock. Boil, then lower the heat and simmer for about 10 minutes. Remove from the heat, drain and let cool. Also remove the bay leaf after cooking

  3. Then in a food processor combine the lentils, oats, mushrooms, parsley and Italian seasoning. Pulse until all the large pieces have been minimised, but stop before the mixture becomes smooth mush.

  4. In a large skillet (or similar pan) over medium heat the olive oil. Once it's hot add the onion and a little bit of salt (optional). Cook until the onion is starting to turn gold at the edges, or around 5 minutes. Then add the garlic cloves and spin for a minute or less. Into the skillet then add the mix from the food processor, and stir until the mix is browned, about 5-10 minutes.

  5. Transfer the mix out of the pan into a heatproof bowl and leave to cool enough that it can be handled.

  6. In a separate bowl mix together whisk both of your eggs together. Then add them into the lentil mixture and combine well. Using your hands, scoop out small handfuls of the mixture and shape them into meatballs. You should be aiming for ping pong sized balls. Once they're shaped, pop them onto the baking sheet, making sure you leave a few cm of breathing room around each one. You should end up with about 15 meatballs.

  7. Bake in your preheated oven for 35 minutes, or until the meatballs are golden brown, then eat them however you like!

Avatar photo
About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar