These gluten free and vegan meatballs are loaded with lots of protein, fibre, and iron. You can make them completely oil free by baking instead of pan frying. Enjoy them in subs, on pasta, or switch up the spices and slather them in barbecue sauce. The possibilities are endless and the taste, everlasting!
Ingredients:
- 1 cup cooked red lentils, drained well
- 1/2 cup cooked quinoa (I used red quinoa, but any variety should work)
- 3 tbsp sun dried tomatoes, chopped
- 1 tbsp ground flax seed
- 2 -3 tbsp hulled/shelled hemp seeds*
- 1 tbsp oat flour
- 1 tbsp nutritional yeast**
- 1 tsp oregano, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/2 – 3/4 cup gluten free breadcrumbs or Panko bread crumbs
Instructions:
Combine all ingredients except breadcrumbs in a food processor and pulse about 6 -8 times, until combined. Don’t over mix. Add the breadcrumbs to a shallow bowl. Use a tablespoon to scoop out the bean mixture and use your hand to mold into a ball. You can’t really roll them in your hand; gently shape them. Then, coat the bean balls in the crumbs by gently pressing, rolling them into the crumbs.
To cook:
Pan Fry Method: Add about 1 1/2 tbsp of coconut oil to a skillet and heat over medium heat until a crumb tossed in the oil sizzles immediately on contact. Add the bean balls and cook, turning over every 30 seconds until golden and heated through.
Baked: Pre-heat oven to 400 F. Place meatballs on a parchment lined baking sheet and bake for about 15 minutes, or until lightly browned. Spritz lightly with cooking oil, if desired.
Pic By Feeding Your Beauty
Recipe By Feeding Your Beauty
