The Best Vegetarian Meatballs Ever

Healthy, with a side of vegetarian meatballs.

Vegetarian Meatballs RecipePhoto Credit: Shutterstock

4 Ways To Eat Lentil Mushroom Vegetarian Meatballs

  1.  Serve the vegetarian meatballs on spaghetti with cooked cubed butternut squash and a sauce made with basil pesto thinned with a bit of vegetable broth
  2. With pita bread, tzatziki sauce and a chopped salad made with tomato, black olive and feta cheese in a vinaigrette
  3. Add the vegetarian meatballs to creamy macaroni and cheese made with finely chopped cauliflower in the sauce
  4. On farfalle with marinara or tomato sauce, garlic-fried rapini or broccoli and fresh basil leaves

Recommended Modifications

For added texture and flavour and a nutritional boost to your vegetarian meatballs, pulse in ½ cup (125 mL) cooked and cooled quinoa or brown rice, along with lentils and walnuts. To accommodate a dairy-free diet, replace Parmesan cheese with an additional ¼ cup (50 mL) dry bread crumbs. Additionally, canned lentils can be replaced with 2 cups (500 mL) cooked brown or green lentils.

The Best Vegetarian Meatballs Ever
The Best Vegetarian Meatballs Ever
Servings
12meatballs
Servings
12meatballs
Ingredients
Servings: meatballs
Units:
Ingredients
Servings: meatballs
Units:
Instructions
  1. In a large skillet, heat oil over medium heat; fry mushrooms, onion and garlic, stirring occasionally, until tender and liquid is evaporated, 6 or 7 minutes.
  2. Stir in sun-dried tomatoes, paprika, salt and pepper. Remove from heat; let cool for 10 minutes.
  3. Scrape mushroom mixture into food processor. Add eggs and cheese; blend until fairly smooth. Add lentils and walnuts; pulse until combined, stopping to scrape sides once or twice.
  4. Transfer mixture to bowl; stir in bread crumbs. Refrigerate mixture until chilled, about 1 hour.
  5. Mist a large rimmed baking sheet with cooking spray. Roll mixture into 36 (1-inch/2.5 cm) round balls. Place 1 inch (2.5 cm) apart on a prepared baking sheet.
Recipe Notes

Per Serving: 287 calories, 15 g protein, 14 g fat (3 g saturated fat), 29 g carbohydrates, 7 g fibre, 75 mg cholesterol, 320 mg sodium