Easy Mediterranean Lentil Meatballs
https://mywholefoodlife.com/2018/10/21/sweet-potatoes-lentils-sage-vegan-gluten-free/
Sweet Potatoes Lentils Sage makes the perfect combo. This hearty fall dish is quick to make and budget friendly.
We are still in the process of cooking out of our pantry and I had a lot of green lentils to use up. Since I have a delicious soup on my blog with sweet potatoes and green lentils, I knew these flavors would go great in a skillet dish too.
We kept it simple for this recipe with a very small ingredient list. However, I think adding some spinach would have went great as well. This healthy dish is vegan and gluten free.
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Looking for more sweet potato recipes?
In a large saute pan, on medium heat, cook the oil, onions and garlic until translucent.
Then add the sweet potatoes and a tiny bit of water to the saute pan. Cover and let cook for about 7-10 minutes, or until the sweet potatoes are soft.
Lastly, add the sage, sea salt and cooked lentils and stir to combine. Cook for 1 more minute. Enjoy!
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Don’t you just love it when a recipe is as simple as ‘mix + bake’? No pre-cooking, no unnecessary extra steps – just mix together all of the ingredients, and pop it in the oven. And that’s just the case for these vegetarian lentil meatballs (lentil balls? vegeballs? meatlessballs?). They couldn’t be easier.
Other easy ‘mix and bake’ recipes → easy nut roast; baked fajita rice; Boursin pasta.
I served my lentil balls with spaghetti and tomato sauce – spaghetti and meatballs is such a classic that’s hard to improve on. If you prefer, you could equally serve these vegetarian meatballs with couscous and tzatziki, stuffed into pitta bread, or even just eaten straight from the oven (no judgment here). They’re packed with Mediterranean-inspired flavours, and they’re super versatile.
The basic recipe for these lentil meatballs is canned lentils + flour + egg (the same base I used for my cheesy lentil burgers). Once you’ve got that far, you can jazz things up however you like. I added:
If you like, you could easily switch things up to bring a different flavour profile to your meatballs – maybe you could make a Tex-Mex version, or use some Indian spices, for example.
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Here’s what you’ll need to make these vegetarian meatballs. See the printable recipe card below for detailed ingredient quantities.
You could certainly mix together the ingredients in advance, and then store the mixture in a sealed container in the fridge for a day or so, until you’re ready to shape and bake the balls. The meatballs are tastiest when freshly baked, but if needed, you could even bake them in advance, and then reheat when you’re ready to eat them.
I didn’t experiment with freezing these balls, but it’s the sort of recipe I have had luck with freezing in the past, so I definitely think it’s worth a try.
The easiest way to reheat these lentil meatballs is in the microwave. They do dry out a little and lose their crispiness when reheated, but they’re still tasty. Alternatively, you could re-crisp them in the oven or air fryer.
I served my meatballs with spaghetti and tomato sauce, which worked beautifully. You could alternatively serve them stuffed into pitta bread with some tzatziki, or alongside some mashed potato.
The post Easy Mediterranean Lentil Meatballs appeared first on Easy Cheesy Vegetarian.
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