Easy Baked Lentil Meatballs
These baked lentil meatballs are a protein-packed, versatile meal great for all ages, including baby-led weaning.
Servings: 30 meatballs
Equipment
Ingredients
- 3/4 cup green or brown lentils
- 3 tablespoons ground flaxseed + 1/2 cup water
- 1 cup rolled oats
- 1/2 medium yellow onion roughly chopped
- 1 tablespoon garlic minced
- 1/2 cup parsley
- 1/3 cup tomato paste
- 1 teaspoon salt
- pepper to taste
Optional for serving
- marinara
- cheese of choice
- hamburger buns
Instructions
- Heat oven to 400 degrees.
- Rinse lentils and add to a pot with 2.5 cups water. Bring to a boil, then reduce to a simmer and cook for ~15 minutes until lentils are soft.
- In a small bowl, whisk together flaxseed and water. Set aside.
- Pulse oats in food processor until a fine powder forms.
- Add cooked lentils, flax mixture, and all remaining ingredients to food processor. Process until almost smooth.
- Form into 1.5-inch balls or pinky-finger sized patties and place on a greased baking sheet. Bake for about 25 minutes.
- Enjoy with marinara for dipping or in a sandwich with marinara and melted cheese of choice.