Description
Savory, satisfying lentil meatballs made with mushrooms and oats, perfect for weeknight dinners or meal prep. Vegan, protein-packed, and freezer-friendly!
Ingredients
1 ½ cups cooked brown lentils
1 cup finely chopped mushrooms
½ cup rolled oats
½ onion, diced
2 garlic cloves, minced
2 tbsp tomato paste
¾ tsp smoked paprika
Salt and pepper to taste
Instructions
Sauté onions, garlic, and chopped mushrooms for 6-8 minutes until softened.
Add tomato paste and paprika; mix to combine.
Slightly mash cooked lentils in a bowl, leaving some texture.
Mix in sautéed veggies, oats, and seasoning. Let sit for 5 minutes.
Form into meatballs and place on a parchment-lined tray.
Bake at 375°F for 30 minutes, flipping halfway through.
Notes
Let mix chill for 15-30 minutes for easier shaping.
Freeze extras on a tray, then store in bags for up to 3 months.
Reheat in oven, skillet, or air fryer for fresh texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil meatballs, vegan meatballs, healthy meal prep