It began with a bang—the aforementioned explosion that rattled my place like an earthquake. Then came ten inches of snow, hushing the city save for some eerily low, rumbling snow thunder. The roads cleared; we went out on Friday night for dinner and a show. On the way home, we pulled forward at a green light while another driver ran a red light. She hit us hard, and she hit us head on. I didn’t see her coming. I looked over at him, utterly bewildered, after being punched in the nose by an airbag.
We’re ok, and so is the other driver, thankfully. The days since the smoking air bags and glittering glass have been a blur, with my work deadline, more snow, delayed-onset whiplash, an appointment with an ENT. There have been long laughs and lots of food, my first symphony experience and drinks at my friends’ backyard speakeasy. Life is good and we’re no worse for the wear. Speaking of which, do you ever stretch out your limbs and look them over, wondering what kinds of stories they will later have to tell? I do.
With the cold weather and the trauma, I’ve been craving comfort foods. Pasta with marinara sauce has been a favorite since childhood, though in adult years I’ve added loads of veggies and, oddly enough, lentils to the mix. I have never been a traditional meatball eater and probably never will, but this lentil “meatballs” recipe appeals to me as a hearty vegetarian alternative.
Whenever I take a hiatus from blogging, I tend to over-think the recipe that announces my return. I take that back, I over-think every recipe (from the accessibility of the ingredients, to the practicality of the steps, all while struggling with my compulsive drive to try every possible variation), but this one was particularly fueled by perfectionism and procrastination. I liked the idea of lentil meatballs with lots of mushrooms, and a relatively small proportion of gluten-free oats instead of the standard bread crumbs. I almost gave up on the concept after my first try, but my handsome [and alive] fellow’s enthusiasm for the second batch kept me going.
I’ve made three batches of these meatballs so far; the first was a little bland and fell apart too easily on the plate for my liking. The second batch stuck together much better thanks to the addition of eggs, which act as a binder. I also added more lentils (because if you’re going to go to the effort of making these, you might as well end up with leftovers) and spice. The third batch further amplifies the flavor and simplifies the steps. Believe me, if I’m going to suggest a recipe that requires the food processor, the stove and the oven, it has to be great. I think this one is a winner.
These meatballs are great with marinara sauce (jarred organic marinara with fresh tomato flavor is good) or homemade pesto (arugula-walnut pesto is perfect this time of year), with pasta or without. They are plenty hearty on their own. I think I’ll finish off the leftovers on a bed of arugula with lots of parmesan and a light vinaigrette for lunch.
Vegetarian Lentil and Mushroom Meatballs
- Prep Time: 45 mins
- Cook Time: 35 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main
- Cuisine: Italian
Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).
- 1 cup dried brown lentils, picked over and rinsed
- 1 bay leaf
- 2 cups vegetable broth (or water)
- 8 ounces cremini mushrooms (or white mushrooms), sliced
- ½ cup old-fashioned oats
- ½ cup flat-leaf parsley leaves
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried terragon
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 to 4 garlic cloves, minced
- ¼ cup red wine
- 1 tablespoon tamari soy sauce (optional)
- 2 eggs
- sea salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 ½-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
- Adapted from Oh My Veggies and The Meatball Shop, via The New York Times.
- Vegans: You can omit the eggs here, but they act as a binder, so the meatballs will fall apart once you break them with a fork.
- Gluten-free eaters: Make sure your oats are certified gluten free. Tamari is typically wheat/gluten free; other soy sauces are not.
Hi Kate, I’ve made this recipe a few times with the omission of mushrooms as I am allergic, however my husband and I cannot seem to get enough of it!! Is it possible to provide some nutritional information on this recipe? I know it’s an old one. Thanks
I have these in the oven right now (with a few adaptations) and am super stoked! Can’t wait to dig in.
More importantly, albeit this was about 4 years ago, I’m glad you’re okay <3
Still sweet, even if a little late! Let me know how the meatballs turned out, ok? :)
Verdict: total flavor bombs.
I agree that they are best hours later — and even better next day! Right out of the oven they fell apart a little too easily BUT today, for lunch, doused in my marinara? TO DIE. The spices are on point. I used anise seeds because I didn’t have tarragon and they seemed to do the trick! Fab recipe, Kate!
Young Man in the Kitchen
This was a great recipe! Highly recommended for anyone – I am quite the amateur but was able to pull it off without any problems. My wife was rather impressed/surprised at the consistency – the eggs work wonders to hold it together.
Thanks for sharing!
You’re welcome! I’m glad everyone enjoyed it.
I just made these meatballs for lunch and for a university campus snack all week. They are so delicious!
And I can vouch for the fact that flax eggs work really well as an egg substitute in this recipe.
I love the red wine and soy sauce flavours in this recipe paired with the herbiness, it’s such a winner.
Thanks, Vivian! I’m glad the flax eggs worked so well.
love these. i serve over spag squash with homemade marinara and vegan parm. I have a vegan / vegetarian cafe in Frenchtown nj. Love finding new ways to feed people old favorites. oh, yes , i used flax egg also.
Beautiful! Thanks, Lori Lynn.
I love the sound of this recipe!
Just wondering if could sub lentils for canned organic black beans.
As lentils don’t sit well in my body.
Glad you both are ok.
Hi Gaye, I haven’t tried. I think they would work but I’m not sure exactly how much beans to use to replace the lentils. Please let me know if you try.
My husband is Swedish and ever since we went vegetarian a few years ago, he has been missing Swedish meatballs. This recipe gave him his meatball fix though! He kept gushing over how good they were. Thank you!
Also, because we are trying to eat less eggs these days, I mixed in a few tablespoons of flax seed meal before making the balls and it worked like a charm! They held together really well.
I’m so glad that flax swap-out worked so well, Katelin. And approval from an actual Swede is huge! Thank you so much, both of you. :)
must I ue the tarragon? that’s the one thing i need to buy for this dish.
I think it could be omitted if you need to, Sarah!
I’ve made a few recipes from this blog now, which have all turned out really well! These were delicious, I was never a big fan of actual beef meatballs but my mum is and we both loved these – they suit vegetarians and meat eaters alike.
Awesome! Thank you, Patience! That’s exactly what I had in mind while developing this dish.
Thanks so much for this recipe! I’ve recently embraced Meat Free Mondays and like to keep things interesting to entice my partner into enjoying vego food. I used your recipe as an inspiration and varied it a little, shallow frying the balls to save time. Though not as healthy as baking it still worked a treat!
Oh, I’m so glad this is helping to change things up for the two of you, Sarah!
These turned out so good and were easy to make. Thanks
Great! Thanks, Jessica.
Tried this recipe for my boys (aged 4 and 1) – a little unsure as neither like mushrooms, but LOVE lentils.
Both boys smashed it and the elder of the two asked when we could have them again! Great flavour, nutritious and soft texture for the younger of the two with only a few teeth. I have to admit I did pulverise it – but they cooked beautifully and were a hit. Great work! Served with red wine tomato sauce and spinach/zucchini gratin.
That sounds like an amazing meal, Melissa. I’m glad your boys loved them, too!
Any substitute for the wine?
You can sub a flax egg for the egg to help bind the “meat” balls. I definitely plan to make these!! 1 tbs ground flax: 3 tbs water.
Thanks, Catherine! Happy to hear that works just as well.
Absolutely love these. Making a double batch makes the prep time worth it. I can easily get 50+ meatballs out of a double batch and they freeze well.
Excellent! That’s good to know, Beth. Thanks!
Made these last night and served with wholemeal pasta and a home made simple marinara sauce. They were Ok- not as yummy as most of the dishes I’ve tried on this site. Wont be making again as the time and dishes etc were a bit of a pain compared with a lot of the other really simple dishes here
I am sorry you were disappointed. Thank you for your comment, Kathy. I hope you try some other recipes and have a better experience!
can red wine be swapped for something else?
Hi Sascha, I *think* you could just omit it.
I think you have to drain the letils right away or else they absorb water and the mixture becomes ‘looser’ and harder to form onto balls. But this an awesome recipe taste great.
Yes, you will want to drain the lentils once they are done cooking for the 10 minutes. Thank you, William for the comment!
This dish was absolutely delish! My husband and daughters loved it, even my 9-year-old who doesn’t like black bean burgers ate it without complaint! My husband is still raving about it two days later this morning while brushing his teeth. Haha! Thanks so much for sharing this recipe.
I’m glad it was enjoyed by all. :) Thank you, Jasmine for the review!
I made this as a lentil loaf tonight and it came out so good!!
Hi Kate! What does “lentils picked over” mean? Also will flax eggs work here instead of real?
Can’t wait to try this delicious recipe :)
Great question! Sometimes the lentils aren’t perfect or have not great ones in the batch. So if you see any that aren’t good, pick them out. Hope this helps! And flax eggs should work or leave them out altogether. Let me know what you think!
Hi! These are delicious! Can I ask a couple technical questions?
I see that people have been freezing successfully, can I ask at what point in the process? Mixed, formed, or fully cooked?
Similarly, any recommendations for best way of reheating from chilled?
We are in the groove of prepping and coming lunches and dinners for our toddler (and us, especially with something as tasty as this!) the night before, so bring able to refrigerate and reheat stuff, or even freeze, really is living the dream – thanks very much!
I believe fully cooked, Mat. I prefer the oven, but microwave should work too. Let me know how it goes!
I’ve been craving meatballs, so I made these tonight. They’re amazing!! They take a while, but it’s 100S% worth it. Thanks for the recipe! :)
I just recently discovered this recipe, and although it’s an old one, it’s amazing! I also wanted to leave this comment to request another “meatball” recipe since it’s been so long! I had these amazing white bean vegan meatballs (I think also with a little onion, mushrooms, some spices..?) from a little restaurant called Meatballs in Omaha, Nebraska. Highly recommended, and I would love it if you found a way to incorporate a similar recipe into your blog! I love lentils, and this recipe was great, but sometimes I just prefer the bean texture and flavor to lentils.
I will take it into consideration for this fall/winter! I love to hear what you all are wanting. Thanks for your comment and review, Samantha.
Hi Kate was wondering if these lentil mushroom meatballs would be Bain Marie stable while sitting in a Marinara sauce.so they don’t dry out, Or would they fall apart after sitting in the sauce.want to serve with fettuccine for a family get together as we are having a few main meals to choose from if one is ready to go that’s one I don’t have to worry about if you know what I mean. Hope you can help. .
Hi Helen, so sorry for the slow response—I was in Greece when you commented and it got buried. I’m probably too late, and I’m afraid I’m not entirely sure how these meatballs would fare after a long soak in marinara! Wish I had a better answer for you!
Amazing! Haven’t let me down yet Kate!
I’m happy to hear that, Tash!
I doubled this recipe so I could put half in the freezer. I enjoyed these! I will make them again, but will double all the spices next time (or quadruple, since I will make another double batch!). Thanks for the recipe.
I’m glad it worked well doubled, Cathy! Thanks for letting me know you loved these.
These sound delicious! Trying to think of a recipe to make for a family dinner this weekend and this might be it. Quick question though: do you think I could omit the oil in this recipe? Would water work well enough to not try them out? My partner and I following an eating plan (Slimming World) and oil is something generally cut out of the diet.
Would love your advice!
I wouldn’t recommend removing the oil, sorry! Maybe this recipe won’t work for you. Wish I had a better solution!
I’m going to do this recipe as it sounds yummy. I’m just disappointed that ounces and cups are mixed. What quantity is a cup please – I’ve found several answers on the internet and we don’t use them in Europe.
Hi Luann! I’m sorry that frustrates you. Mushrooms are sold by ounces typically, as to why I chose that here.
Luann, the US cups are 250 ml (1/2 cup 125 ml etc). You can use a (big) tea cup (typically 200 to 250 ml) for measuring the ingredients.
8 ounces = 240g (1 ounce = roughly 30 g)
Don’t this recipe :) !
Made these the other night and my not so vegetarian husband loved them! It made so many that we froze a batch. Excited to try them with something other than red sauce(thinking pesto over sauteed kale). So good- will definitely make again!
I love that, Carolyn!
Hi Kate..I love all your recipes. Thank you so much. I am probably the last one standing that doesn’t have a food processor :) Had one years ago, but at 72 I don’t really want to buy another appliance-no room on kitchen counter. Do you have any suggestion to substitute for a processor? I do have a Immersion blender and an old blender too. Do you think either one of these would work, esp. for the meatball recipe. It looks sooooo good! Thank you!
I don’t know if either of those will get the ingredients to the coarseness you need them to be. Maybe try your blender, but needs to be high enough powered to handle it. I would be worried about it breaking.
This recipe looks yummy! Do you think it would work to turn the balls into patties and cook them in a frying pan?
I would be hesitant that they wouldn’t stay together.
Hi Kate, I SO agree with you that the effort is worth it (food processor + stove + oven :) !
I do not own a proper food processor. I could use either my Kitchen Aid stand mixer with the meat grinder attachment – but I felt the holes were too tiny – or my high power blender – with the risk it turns out mushy. I chose the blender, I had to set it on the lowest power and procede in small batches. Then I did exactly as was told (only substituted some mint for the parsley that I didn’t have). I thought maybe one egg (medium) would be enough. I made your marinara sauce and let the balls slowly reheat in the sauce. I LOVED it. I’m a mushroom fan, but I’m confident mushroom haters would still enjoy your meatballs (no typical mushroom texture). Thanks ++ for another keeper!
I’m happy you agree, Nathalie! Oh, the marinara on these would be delicious. Thanks for sharing!
These are incredibly flavourful! We loved them! I replaced the onions and garlic with leeks due to food sensitivities.
Quick question, how many days do they keep for in the fridge?
I’m excited you like them! They should keep well for a few days in an airtight container.
Every time I make these, they taste really weird raw and I almost lose hope. Then something magical happens in the oven, they bake up beautifully and they’re absolutely scrumptious! I wonder if it’s because I use shiitake mushrooms, which are very earthy when raw. Anyway, these meatballs are fabulous and one of my favorite ways to consume lentils. I usually put them in a red sauce and top with lots of melty stretchy cheese. Once I stuffed them with cubes of smoked provolone which was of course stellar. Thanks Kate!
Thank you for sharing, Maria!
Tried this the other night for guests and they were a big hit!
I didn’t have cremini mushrooms so I used mixed dried mushrooms which I reconstituted, squeezed and let drain for about 20 minutes. I drained the lentils for about 30 for fear the mix would fall apart while baking. Lastly I used flax eggs instead of real ones and the meatballs held their shape perfectly. The dish was served with vegan parm cheese. My husband asked me to make this a part of my repertoire. Woohoo!
I’m glad it was such a hit, Alex! Thanks for your review.
Oh my gosh this recipe is amazing. I just tried it and I am very happy with the results. It kinda tastes like beef. Yummy .
I’m happy you liked it, Monica!
Great recipe. Five starts. We will try it with marina sauce next time. Thanks so much.
Thank you, Mark!
Just made these for dinner, they were amazing!! I added some breadcrumbs before rolling because my mix seemed to wet. Hubby actually likes them better than meatballs- that’s a win!! Thanks for another awesome recipe
You’re welcome, Emily!
We really liked these but there was too much liquid so they wouldn’t form balls. They were delicious, though… my husband who is a meat eater had seconds! They ended up kind of looking like cookies. I think maybe it is because I soaked the lentils…. my tummy likes them better that way. Question, though…. can they be frozen okay? I don’t see any reason not, but I just wondered if anyone else had frozen them. I have a small retreat center and often have requests for vegan food. I will use an egg replacer or chia or something for aa binder, but since they were a lot of work I would like to be able to have some on hand.
That is likely the cause of why they are more wet. But, if you still enjoyed them – that’s great! I believe others have had ok luck with freezing them. I would check the other comments to see what readers recommend!
I just made these and they are so good! I’m wondering if they can be frozen to enjoy later on?
I believe others have frozen them and liked them! Let me know if you try it.
Very good with the bonus of integrating more mushrooms in my diet!
Merci beaucoup! C’est bon!!
Thank you, Mimi!
I made these with some alterations in the seasoning as I’m from the Caribbean but I substituted flax for the eggs
2tbs grounder flax to 6tbs water
I just pulse the flax in my bullet
They came together nicely for moulding and did not fall apart one bit.
Thanks for sharing, Fel!
Bummed by this recipe… I normally love what I find here. These stuck REALLY bad to the pan so I lost a big chunk of each ball that stuck. They were also way too wet to form into balls after adding the eggs at the end. I used an ice cream scoop but I don’t know how you would use your hands to form them. The flavor was okay. Would not make again.
I’m sorry to hear that, Liz! Did you use parchment paper on your pan?
I did not… I just used tin foil. I must have missed that in the instructions!
I’m excited to try this recipe tonight! Has anyone tried using canned lentils instead of dried ones? I’m wondering if I can cut down on time and effort by just opening a can.
Hi Jenna! I’m not sure, they will be the same but you could try it. Start at step 2.
Just wondering if these freeze well?
I haven’t tried it. I would recommend checking out the comments from other readers to see what they say has worked for them.
Can you freeze these?
I don’t freeze all my recipes, sorry! But I believe others have had luck freezing these.
I can do this! I’ve been vegetarian for 45 yrs and already have all the ingredients! They sound divine. I’ve sent the recipe to myself. I’ll substitute for the wine, I don’t like alcohol, and will fiddle with the herbs, to customize. They remind me of falafel so popular in Israel, including soaking the lentils the way I soak the chickpeas, and processing everything. Mushrooms probably boost the umami, there aren’t mushrooms in falafel. I got your link through Huffpost today and didn’t even realize I wanted a vegetarian meatball recipe, until I saw yours… and any recipe that lets the oven do the healthier work, instead of me standing at a stove frying, is great. Thanks! :).
thank you Kate for a wonderful new addition to my favorite recipes, it was quite a hit and even a guy who ‘doesnt like lentils’ came back for seconds!!
One of the reasons that I tend to come to this website first for a recipe is that they feel very well thought out with balanced flavors. While lentils aren’t something I gravitate towards this was a great way to tackle those dried lentils sitting in the pantry. I didn’t drag out the food processor so I didn’t have as much of a binding effect as I could have but the flavors are on point. Worth repeating for sure.
Thank you, Taylor! I’m happy you think so. :)
You’ve done it again, Kate :) I’m pregnant and have been craving “meatballs” for a week now. Naturally I came to your site first since your recipes here and in the cookbook are all staples, and sure enough, you had me covered! These turned out even better than I could have hoped- such great flavor in every bite! My husband was super-impressed with the result, too. Thank you so much for all of your thoroughly-tested, delicious recipes!
I know this recipe is several years old but I’m dying to try it! Any suggestions for what I could use instead of the red wine (due to pregnancy). I know a lot of the alcohol will burn off but I prefer to stay away altogether if possible. Thanks!
Hi! I’m late to the Lentil party but pantry had me trying lots of recipes..Hurray! This recipe is great. Question for my second go.. Red vs Brown lentils. I see that Red tend to get more a mushy texture..would that be better for a meatball ? …FYI.. on our first go around our family enjoyed them with pasta.. the next night we put them in a calzone with buffalo sauce. The teenagers loved loved them so will be making again. Thank you!
Hi Melissa! Great question. Honestly, I find that the more firm lentil holds up well in this recipe. Red lentils can be rather touchy. I’m happy you tried them a few different ways!
My husband and I absolutely loved these meatballs! I made a few alterations to the recipe though. I didn’t have red wine, so I substituted vinegar (both balsamic and white). Also, I added grated mozzarella cheese and pine nuts to it which made them even tastier. Just amazing
Hello, what can I sub the oats for? Or can I omit? Thank you in advance!
Hi! I found oats really really work best here.
What can I substitute the red one for in the meatball recipe?
Hi Misha, I’m not sure I understand what you want to replace. The red pepper?
This was amazing thank you thank you!
You’re welcome, Lounette! I appreciate you taking the time to review.
I make these often, they are fab! Wondering if I mix the balls with pasta and marinara sauce, would they freeze ok?
Hi! I personally don’t find noodles freeze well. The meatballs and marinara should freeze ok!
my mom made them!excellent!!really taste like meat
we did experiment this recipe with beck and bulow buffalo meat the out put was delicious! must try dish
This recipe was a little buried and it should be front and center. These are delicious! Hearty, tasty, with tons of umami. Bonus: they’re gluten free, which a lot of commercial veg meatballs aren’t!
Can I use white wine?
Hi, I haven’t tried it with this recipe so I can’t say if it will work or not.
Hi! Is there a good substitute for the red wine?
Hi, I *think* you could just omit it.
Just made them tonight. Put them on cauliflower puree topped with mushroom gravy. Num! They were fabulous!
Sounds delicious! Thank you for sharing, Juanita.
Made these and these are seriously one of the most exceptional vegetarian meals I have ever tasted. I served with a slightly spicy marinara sauce and a little boiled orzo (rice shaped) pasta. My husband, a meat eater, was beside himself and insisted on seconds. this one is a keeper. It’s going in our regular weekly cycle until we get sick of it (if we ever do).
I am really looking forward to making this. Just wondering if I can sub canned lentils? Thank you.
I haven’t tried it, so I can’t say for sure.
I’m searching for a healthy vegan meatball recipe that’ll hold up for subs and I think this is the one! Have you tried these with the precooked lentils from Trader Joe’s? Would you recommend flax egg?
I haven’t, sorry!
These are great! A lot of work for a mom of 4 but totally worth it!
I use flax eggs every time but (1.5x the amount of regular eggs), and it works!
Great to hear, Janelle!
These are so good and satisfying! Quite a few dirty dishes but so worth it as I can eat 3-4 times out of the portion, so perfect for meal prep! The consistency is perfect and they hold together really well. Thank you for such a great recipe (once again)!
I love this recipe! I make these a lot, they are so good. Wondering if you think they would freeze well?
Hi Jenna, I haven’t tried freezing the ‘meatballs’ but they should hold up ok. Let me know if you try it!
Do you think these would freeze well?
They should freeze ok, but I haven’t tried it. Let me know what you think!
Hi Kate. I’m about to try making your lentil and mushroom meatballs for the first time. The recipe says ‘Yield: 4’…. does that mean 4 meatballs or 4 servings? Many thanks. Karen
Hi Karen! You should end up with 15 or more meatballs, but it serves 4 if that makes sense?
Thanks for your reply Kate. After messaging you I printed out the recipe and saw that it was 4 servings! I made them last week and we all enjoyed them. Yummy!
I have been loving your recipes for 6 moths- everything i try is delicious! I came across these lentil meatballs while looking for a lentil meatloaf recipe. Could it be used as a meatloaf? thanks!
I haven’t tried this as a loaf so I can’t say for sure. Sorry!
I made this and added rather finely chopped up walnuts in the mix, smashed it all with a potato masher tool, and put it all in a Sloppy Joe concoction (brown sugar, pasta sauce and ketchup), everyone thought it was actually meat!! Seriously!
I doubled the recipe and had a hard time getting the texture right, even in my large food processor. By the time the mushrooms were incorporated, the lentils and everything else were complete mush. If I did it again, I’d do the following:
1) use food processor to chop onions (or leeks, which I used). Empty into a bowl or saute pan.
2) use food processor to chop mushrooms, empty into bowl.
3) use food processor to chop/mix oats and herbs, leave in food processor.
4) add mushrooms to food processor and pulse to combine.
5) add lentils to food processor and pulse to combine. If anything is getting too mushy, turn out into a bowl and mix with a spoon, because everything is already chopped.
Made this recipe, I will make again but use less red pepper flakes.
Thank you for your feedback, Kathy! I appreciate your review.
These look tasty! Could you make these as an appetizer? Want to take something like these to our small group Christmas party. Would you put them in a crockpot with a sauce? Any suggestions would be appreciated!
Sure! You could try it. Let me know what you think, Angie.
Wow! These are GREAT! I’m so glad you persevered Kate, because the world now has a delicious vegetarian (non) meatball. As another said, the spices are spot on. Forming them was a messy job, but mine all held up right out of the oven. Thank-you!
Thank you! I’m glad you enjoyed them, Joyce.
As an addendum to my previous comment, I am sorry to hear about your car accident! I’m glad you both are OK. <3