Easy Mediterranean Lentil Meatballs
https://www.loveandlemons.com/stuffing-recipe/
I can barely resist devouring this stuffing recipe straight out of the pan! Made with grainy bread, herbs & veggies, it’s a delicious Thanksgiving side.
I enjoy green bean casserole, mashed potatoes, and creamed spinach, but without question, my favorite Thanksgiving side dish is the stuffing. I’ve always loved my mom’s stuffing recipe. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner.
Her Thanksgiving stuffing recipe inspired this one. I keep the traditional celery, onions, stock, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust flavor. Then, I increase the veggies. Along with the onion and celery, I add a hefty amount of shiitake mushrooms, kale, and tons of fresh herbs. Sautéed with a splash of balsamic vinegar, the mushrooms make this a deliciously savory stuffing – it took everything I had to keep from devouring it straight out of the pan!
With all these hearty veggies, this homemade stuffing recipe could even be a vegetarian main course at your Thanksgiving dinner – it’ll definitely be at the center of my plate this year!
This Thanksgiving stuffing recipe comes together with just a few simple steps:
If you’re looking for more recipes to add to your Thanksgiving dinner, you can’t go wrong by trying one (or more!) of these:
And don’t forget the pumpkin pie for dessert!
Author: Jeanine Donofrio
Recipe type: side dish
To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.
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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