Lentil meatballs (vegan)

So four of us in the house has been close quarters for the last 3 months. We were very thankful to get up to the lake last week for a change of scenery, with the trees just starting to bloom. It was gorgeous!

The weather has done its typical “cold” to “hot” transition with little temperate spring in between. But I am glad it’s hot and sending daily good karma for the outdoor pool to open in a few weeks (we’re just starting our reopening process). Please please please!

As per usual spring, I planted succulents and herbs. The war with the tree rats continues. We’re trying plastic forks to keep them from digging in addition to the fencing. Ironically the plethora of rodents has attracted a flock of crows that keep picking off the chipmunks, baby bunnies and squirrels. Nature is scary, but useful.

I used the basil on my pasta tonight to go along with the lentil meatballs. Honestly I forgot to check if the noodles were vegan. But I am seriously exhausted from all of the cooking. All the boys do is eat. It’s only Tuesday and we’re already out of bread, ice cream, and most of the fruit. We have ordered delivery ice cream twice now. Ridiculous.

Here’s comments from dinner tonight: “Ha ha, I ate my firsts as fast as I could so I could get the most seconds.” Defensive speed eating. Avery is world champion.

So the boys didn’t eat the vegan lentil meatballs but instead we tried Audrey’s porcupine meatballs. What a hit!

“It’s as if spaghetti and meatballs & bolognese had a cousin.”

I was pleased because it was easy to make ahead and reheats fast. They were fun to make and I understood the name once I saw the distinctive way the rice plumps up during cooking. 😁

I followed the recipe with one substitution: creamy tomato boxed soup. Closest flavor profile: vodka sauce. Definitely adding this to our lineup.

Hopefully you only have to make one recipe or the other. Soon enough my food terrorists will leave the nest and it will be just us two. Poor Matt will be eating lentil vegan meatballs all of the time. (I realize how unusual our eating habits are).

All in all I am glad we had this extra time during quarantine together. Even if Avery won’t be having a commencement or grad party. I forgive his spite eating.

Oh, and we’ve now ordered a half gallon of delivery raspberry chocolate chip ice cream three times.

Lentil meatballs (vegan)

  • 1 can precooked brown lentils, drained and rinsed
  • 1 tbsp olive oil plus more for rolling (or avocado oil)
  • 1/2 small onion, diced
  • 1 clove garlic, chopped
  • 2 ounces tomato paste
  • 1/3 cup walnuts
  • 1/4 cup panko breadcrumbs
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp crushed black pepper
  • Fresh herbs if you’ve got em, I used basil, oregano, parsley and thyme, 2 tbsp total

Sauté the onion in 1 tbsp olive oil until translucent. Add garlic and cook another minute. Remove from heat and set aside. Puree lentils, tomato paste, walnuts, and panko in food processor until smooth but ideally with a few pieces of nut chunks remaining. Add onion/garlic mixture and seasoning . Pulse to combine. You may need additional breadcrumbs if your mixture is not clumping together.

Chill mixture for 30 minutes. Roll into 12 2” balls. Freeze for 30 minutes. Re-roll them and coat with oil (Avocado is my preference). They will be sticky. Place on tinfoil lined baking sheet. Bake at 400 degrees Fahrenheit for 20 minutes, flip and bake another 15 minutes.

Eat them before the hungry boys get desperate.

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