
Lentil “Meatballs”
Gluten Free, Vegan | Recipe by Mary’s Team
Ingredients:
- 1/2 lb. red lentils, rinsed
- 1 1/2 cups vegetable stock
- 1/2 medium onion, peeled and diced
- 1 clove of chopped garlic
- 1 Tbsp. extra-virgin olive oil
- 10 ounces sliced mushrooms (this is about 6+ cups!)
- 1/2 Tbsp. chopped thyme
- 1 Tbsp. chopped oregano
- 1/4 tsp. kosher salt
- 1/2 cup Mary’s Gone Crackers Original Just the Crumbs
- 1/4 cup tomato paste
- 1 tsp. gluten-free Worcestershire sauce
- 1 Tbsp. chopped basil
- 1 1/2 Tbsp. chopped parsley
- 2 oz. Parmigiano-Reggiano cheese, finely grated
- 1 egg at room temperature, beaten
Preparation
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set it aside.
- Place the lentils and the stock in a medium heavy-bottom saucepan, and bring to a boil.
- Turn down the heat, cover, and allow to simmer for 10 to 12 minutes, or until most of the liquid is absorbed.
- While the lentils are cooking, heat the oil over medium high heat in a medium sized pan. When the oil is hot, add the onion and cook for three minutes, then add the crushed garlic.
- Cook for two more minutes until both are soft.
- Add the sliced mushrooms, thyme, oregano and salt.
- Cook until the mushrooms have reduced in size by about half and have softened.
- Drain the mushrooms of any excess liquid, and allow them to cool briefly.
- Puree the onion/mushroom mixture in a food processor, and pulse until the mixture begins to clump. It will be chunky, not completely smooth, but you should not see any recognizable pieces of mushroom.
- Add Mary’s Gone Crackers Original Just the Crumbs to the onion/mushroom mix and pulse once more, remove to a large bowl.
- Add half of the cooked lentils to the food processor, and pulse until mostly smooth.
- Transfer both the processed and the whole lentils to the bowl with the mushroom/onion mixture.
- Add the tomato paste, gluten-free Worcestershire, basil, parsley, grated cheese and eggs.
- Mix gently to combine.
- With a medium ice cream scoop, scoop the mixture onto the prepared baking sheet with each scoop about 1 inch apart from the other.
- Drizzle the tops lightly with olive oil, and bake until mostly firm to the touch (about 20 minutes).
- Broil for 5 minutes, rotating once during broiling. The tops should brown lightly.
- Remove from the oven and allow to cool briefly before serving. The meatballs will firm up as they cool.
- Serve with your favorite gluten-free pasta and sauce!