Hey everyone, this isn’t the post you were supposed to see today. Today I was going to be talking to you about some health and fitness related things. But while I’m all snuggled up with my blankets watching the snow cascading down my window, I can’t say that’s a post I’m feeling particularly motivated to write. Instead, my mind is leaning towards comfort food, healthy comfort food. I’ve tried many veggie meatballs recipes, a lot are bland, some are dry and some just struggle to hold their shape. Now I think I’ve found a perfect combination.
This recipe has a secret, magic ingredient. The best breadcrumbs ever. I would usually make these with regular gluten free breadcrumbs and extra herbs, which works perfectly but these accidentally ended up in my Sainsbury’s order last week and I decided to try them in this recipe. Best. Decision. Ever.
This recipe makes 12 meatballs
And it is vegan, dairy free, soy free and can be gluten free depending on the breadcrumbs used.
- ½ cup green lentils
- ½ chopped walnuts
- ½ cup breadcrumbs
- A large carrot, roughly chopped
- ½ cup peas, fresh or frozen
- A red onion, roughly chopped
- 2 cloves of garlic
- 1 tsp oregano
- A pinch of chilli
If you use regular breadcrumbs add additional seasoning. Basil, rosemary and black pepper to taste.
- Preheat oven to 185oc and line a baking tray with greaseproof paper.
- Cook the lentils as per instructions on packet (boil for around 40 minutes).
- Meanwhile, sauté the vegetables for 10 minutes until they have softened slightly.
- Once vegetables and lentils are cooked, place all ingredients in a food processor and pulse until mixture is sticky enough to hold together but still has texture.
- Take a tablespoon of mixture and shape into a ball and put on baking tray.
- Bake in the centre of the oven for 25 minutes. When cooked they will be firm on the outside but still soft and moist in the centre.
- Serve with your favourite sauce or pesto.
Until next time,