Easy Vegan Italian Meatballs
These Easy Vegan Italian Meatballs are the answer to my vegan meatball prayers. They're like a 5-ingredient vegan meatballs miracle on a plate. They are so good, I don't even have words to describe it - but I'm going to try anyway. Think golden meatballs that are crispy on the outside with a soft, flavorful center. They taste of the mediterranean - it's almost like a vacation for your taste buds. They are full of plant protein, loaded with flavors and they are as healthy as they are tasty.
Ingredients
- 1 cup Dry Green Lentils Rinsed
- 1 Red Onion Chopped
- 5 Sundried Tomatoes Chopped
- 3 cloves Garlic Minced
- 1 cup Rolled Oats Gluten Free if needed
- 3-5 tbsp Flour or Almond Flour
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 1 tsp Dried Oregano
- 2 tbsp Soy Sauce
- Pinch of Salt
- Pinch of Pepper
- 1 tbsp Olive Oil
Instructions
- Start by rinsing the lentils and cook them as instructed on the package. Test the lentils, before removing from the heat - they should be soft when chewed.
- Next, drain the water from the lentils and pour half of the lentils into a blender (or pour into a bowl and use a stick blender). Blend until the lentils are creamy.
- Preheat the oven to 400F.
- In a large mixing bowl mix together the whole lentils, creamy lentils, chopped red onions, sundried tomatoes, garlic, soy sauce and all the spices. Add the rolled oats, olive oil and flour and mix until everything is combined.
- The mixture should be doughy and hold well when rolled into a ball. If the mixture is too wet, add a little extra flour.
- Next, roll the lentil mixture into small meatballs and place them on a baking trey covered with baking paper.
- Bake the meatballs in the middle of the oven for 15-20 minutes or until they are golden and a little crispy on the outside. Serve hot and enjoy.