Lentil + Rice Vegan Meatballs

4.72 from 21 votes

These meatballs are super high in protein and fibre and will keep you going. Try serving over green beans instead of squash or as is alongside side a big ol' bowl of caesar salad.

Prep Time20

Cook Time30

Total Time50

Servings:

Author: Desiree Nielsen

Equipment

Measuring cups and spoons
Parchment paper
Baking tray
Food processor
Skillet
Wooden spoon

Ingredients

MEATBALLS

2 cans lentils 14 oz, 398 ml, or 3 ½ cups cooked green or brown lentils
1 cup cooked brown rice
½ cup diced yellow onion
1 or 2 clove garlic, minced
5 Medjool dates pitted and diced
¼ cup ground flax
¼ cup gluten-free breadcrumbs or panko
2 teaspoons ground cumin
1 teaspoon ground turmeric
¾ teaspoon salt
½ teaspoon dried thyme
Black Pepper

TOMATO SAUCE

1 or 2 clove garlic minced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground coriander
1 can 28 oz / 798 ml pureed tomatoes
2 teaspoons lemon juice
½ teaspoon salt

GARNISH

Flatleaf parsley
Chilli flakes

Instructions

Begin by heating the oven to 400°F (200°C). Line a baking tray with parchment and set aside.
In a food processor combine all the "meatball" ingredients, pulse until the mix is about ⅔ pureed—you want it to be sticky but not a paste.
Scoop out about 24 "meatballs' using a rounded tablespoon. Place them on the prepared sheet. You may need to wash your hands a few times during the process so that the mixture doesn't stick too badly.
Roast the balls in the oven for 24 minutes, flipping halfway through.
Meanwhile, while the balls are cooking make the tomato sauce. In a skillet heat the oil over medium heat. Add the garlic and cook for about a minute. Add the spices and cook for another 30 seconds, stirring often.
Add the tomatoes and simmer over medium-low for about 15 minutes. Stir in lemon juice and salt before serving.
Serve balls with tomato sauce over your choice of base. Garnish with parsley, and chilli flakes if desired.