Name: Mediterranean Lentil Meatballs
Ingredients: 8 oz. precooked lentils or 8 oz. of canned black beans, drained and rinsed; 1/3 c. old-fashioned oats (GF if necessary); 1 t. minced garlic; 1 T. vegan Worcestershire sauce; 1 T. reduced sodium soy sauce; 1/4 c. fresh basil; 3-4 sundried tomatoes, chopped; 1/4 c. onion, chopped; 1 t. Dijon mustard; 1/4 c. Kalamata olives, chopped; salt and pepper to taste

Description

Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!

Ingredients

Scale

8 oz. precooked lentils or 8 oz. of canned black beans, drained and rinsed
1/3 c. old-fashioned oats (GF if necessary)
1 t. minced garlic
1 T. vegan Worcestershire sauce
1 T. reduced sodium soy sauce
1/4 c. fresh basil
3–4 sundried tomatoes, chopped
1/4 c. onion, chopped
1 t. Dijon mustard
1/4 c. Kalamata olives, chopped
salt and pepper to taste

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Instructions

Preheat oven to 375 degrees. Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.
Form batter into 12 golf ball-sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.