Ingredients
Method
Prepare the flax egg (or egg): In a small bowl, mix 1 tablespoon ground flaxseed with 2 tablespoons water. Let it sit for 5-10 minutes to thicken.
Cook the lentils: If using dried lentils, simmer them in salted water for 30 minutes until tender. Drain well and let them dry for a few hours. If using canned lentils, rinse and drain them.
Prepare the bread: Cube the bread into small pieces, or use breadcrumbs. Let the bread soak in plant-based milk (or regular milk) if you prefer a softer texture.
Mix the ingredients: In a food processor, pulse the cooked lentils, bread, onions, garlic, parsley, and seasonings until everything is mixed, but still holds some texture. Add the flax egg (or egg) and pulse again until the mixture holds together when pressed but isn’t too wet or dry.
Form the meatballs: Wet your hands slightly to prevent sticking and form the mixture into small balls, about the size of a golf ball. Use a small cookie scoop for uniformity.
Cooking methods:
- Stovetop: Heat olive oil or butter in a pan over medium heat. Cook the meatballs for 5-8 minutes, turning frequently, until golden and crispy on all sides.
- Oven: Preheat the oven to 400°F. Place the meatballs on a baking sheet lined with parchment paper. Roast for 15 minutes, or until golden and firm.
Serve and enjoy: Serve the meatballs with your choice of sauce (like marinara or Swedish gravy) and side dishes (pasta, mashed potatoes, or roasted vegetables).
Notes
- The recipe is easily adaptable to be gluten-free or vegan. Simply swap breadcrumbs with gluten-free alternatives and use plant-based milk and flax eggs.
- This dish works well for meal prep, and leftovers can be stored in the refrigerator for 3-5 days, or frozen for later use.
- Pairing these meatballs with a rich tomato-based sauce or a creamy gravy will elevate their flavor.