Okay lovely. These meatless meatballs are going to blow your mind!
If you follow me on… well anywhere, you will know that meat does not form a large part of my ‘diet’ (aka lifestyle because I don’t diet) and that I primarily eat plant-based foods.
If you are from a family who eats a lot of meat or if you base your meals around what meat you are having that day then it can be tricky to think of delicious meatless meals that aren’t pasta.
These meatless meatballs challenge everything you’ve ever thought about meatless meals. And if you are already on board with meatless meals you will LOVE these because they are that good. Sure, they aren’t the prettiest meatball around, but we can forgive them because they make up for their looks in taste.
I prefer green lentils at the moment for a few reasons. Firstly, I find them gentler on my stomach and secondly I find them gentler on my daughter’s stomach (because I’m breastfeeding). If you don’t like green lentils or happen to have a different coloured lentil in your pantry you can absolutely swap equal amounts.
And a quick note on the nuts. I used a mixture of walnuts and almonds because they are my favourite nuts, but also because walnuts have a more ‘meaty’ texture. If you are sensitive to a particular type of nut (for example, walnuts are a higher histamine food) then again swap out the nuts in place of your favourites. Just remember the texture of the meatballs may change slightly and I can’t guarantee their success. On that note, if you try a different nut and they still work perfectly let us know!
- 1/2 cup dried green lentils
- 2 cups water
- 1/2 cup walnuts and almonds
- 1 medjool date, stone removed
- 2 garlic cloves, crushed
- 1 tsp coconut oil
- 1/2 tsp homemade vegetable stock concentrate (or 1/4 tsp good quality powdered vegetable stock)
- Salt and pepper to taste
- Place the lentils into a pot and pour over the water. Bring to the boil and then reduce to a simmer. Place a lid over the pot and allow to simmer for 30-40 minutes or until lentils are soft. Stir occasionally or as required.
- Once lentils are cooked, drain water and rinse the lentils under cool running water. Place cooked lentils into a food processor.
- Pre-heat oven to 180 degrees celsius and line a baking tray with baking paper.
- Add the remaining ingredients to the food processor/blender and pulse until the mixture is combined. The mixture should appear rough in texture but stick together.
- Spoon tablespoon amounts of the mixture and roll into balls using clean hands. Place each ball onto the baking tray.
- Once all of the mixture has been rolled, place the baking tray into the oven and bake for 30 minutes.
- Remove the tray from the oven and allow to cool slightly before serving.
- See below for serving suggestions.
- Once made, these 'meatballs' can be stored in an airtight container in the fridge for 3-4 days. They can also be frozen and will keep for approximately 1-2 months.
I served my meatless meatballs with roasted pumpkin (no oil, simply chop and roast in the oven until soft), cauliflower ‘fried rice’ (do you want the recipe? Let me know in the comments!) and stir-fried veggies.
Other serving suggestions:
- With a giant salad
- With zoodles (zucchini noodles) and a homemade tomato sauce (like this 2 minute one)
- With brown rice and steamed veggies
- Just as a snack by themselves 😉
Do you include meatless meals into your week?
Don’t forget to share this recipe with your friends and family and tag me if you make it! I’d love to see. xx
More meatless meal ideas: