I was actually really skeptical about these and so pleasantly surprised!! They were really good – the taste (not strong, perfect for taking on a sauce) and the texture were great! I served them over roasted spaghetti squash with jarred pasta sauce on top (Muir Glen’s Garden Vegetable). Afterward I tried one dipped in a little mixture of tamari and sweet chili sauce. Both were fantastic. You could use in whatever way you might use a real meatball (spaghetti & meatballs, meatball subs, meatball appetizers). Again, the flavor of these is NOT strong, so it’s great with a flavorful sauce. If you want to make them stand alone, you might experiment with upping the spices and tamari. Perhaps add some fresh basil? I adapted this recipe for this final product.
- 1/4 cup green lentils, rinsed and cooked ahead of time in 3/4 – 1 cup of water
- 1/3 cup brown rice, cooked and drained ahead of time in a lot of water (see notes)
- 1/4 cup rolled oats (thick or quick, doesn’t matter!)
- 1/3 cup unsalted roasted sunflower seeds
- 1/4 cup chickpea (garbanzo bean) flour
- 1/8 tsp nutmeg
- 1/2 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard seed powder
- 1 Tbsp reduced sodium tamari or soy sauce (or more to taste)
- 2 Tbsp olive oil
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp balsamic vinegar
- 1 tsp agave nectar or sweetener of choice (maple syrup, honey)
Combine everything in a food processor and pulse until well combined and looking like the texture of ground meat. Don’t puree it!
Preheat oven to 400 degrees. Form into balls – mine were about 1 1/2″ in diameter and it made 15. Wetting hands before forming can help them from sticking to your hands.
Bake for about 15 – 25 minutes, flipping over partway through. Cool on pan for 10 minutes after to let them harden up a bit. Serve how you wish!