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–+ servings
Meatless meatballs

Spicy Meatless Meatballs

These vegan meatballs are wheat and soy-free. They are firm, garlicky and the perfect addition to a sandwich, a plate of pasta or on their own as an appetizer.
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Prep Time 20 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 25 balls

Equipment

  • Lined baking sheet

Ingredients
  

  • 1 cup dried green or brown lentils
  • 2 tbsp oil
  • 1 medium yellow or white onion diced
  • 2 cloves garlic minced
  • 1 cup peeled and shredded carrots
  • 2 cups diced white mushrooms
  • 1 tbsp balsamic vinegar
  • 1/2 cup tomato sauce
  • 1/2 tsp liquid smoke
  • 2 tbsp soy sauce
  • 1 cup oat flour or gluten-free breadcrumbs

Seasonings

  • 1 tsp paprika
  • 1 tsp sage
  • 1 tsp chili powder or flakes
  • 1 tsp cumin powder
  • salt & pepper

Flax egg

  • 1 tbsp ground flax seeds
  • 3 tbsp warm water

Instructions
 

Cook the lentils

  • Heat up 3 cups of water with a pinch of salt and cook the cup of lentils until tender. This should only take 12-15 minutes.
  • Drain and set aside. Measure one heaping cup of cooked lentils and save the rest for a salad or other dish.

Make the flax egg

  • Mix the ground flax powder with 3 tbsp warm water until it thickens.

Prepare the meatballs

  • Sauté the finely diced onion, garlic (2 cloves or 1 tbsp of powder), 1 tbsp balsamic vinegar, 1 tbsp soy sauce, and salt until they are translucent.
  • Peel and grate a medium size carrot (about 1.5 cup). Dice 2 cups of mushrooms.
  • Add the shredded carrots, mushrooms, spices, and cook covered for 5 minutes.
  • Remove the lid and stir in the flax egg, the flour or breadcrumbs. It will soak all the juices.
  • Taste and season if needed. Set aside to cool down a little.
  • Pulse the mixture in a food processor, just enough to create a smoother medium but careful not to turn it into mush. 
  • Line a baking sheet with parchment paper or a silicone mat, and preheat the oven to 375 F.
  • Wet your hands and make balls. You should end up with 24-25 balls.
  • Spray or brush a little oil on each and bake for 15 minutes,
  • Flip each ball and bake for another 5 minutes until they are done.
  • Let them cool down for at least 15 minutes before serving them, because they will firm up and make it easier to handle.
  • Serve on a sandwich, as an appetizer, or with pasta and marinara sauce.
Keyword gluten-free appetizer, Meatless meatballs
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