Gluten Free Lentil Quinoa Veggie Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 20-25 meatballs
Ingredients
  • ½ cup lentils, rinsed and drained
  • 1 bay leaf
  • ¼ cup quiona
  • ⅔ cup water
  • 1 small onion, diced
  • splash olive oil
  • 1 TBS balsamic vinegar
  • ½ cup pecan halves
  • ½ cup gluten free oats
  • 3 garlic cloves, minced
  • 1 tsp each: Italian seasoning and Steak seasoning
  • ¼ cup grated Parmesan
  • 1 egg, beaten
Instructions
  1. Cover the lentils with water. Add the bay leaf and bring to a boil. Simmer for 15 minutes and drain, removing the bay leaf.
  2. Combine quinoa with ⅔ cup water in a small pan on the stove top. Cook until the quinoa has absorbed all the water, about 10 minutes.
  3. In a medium skillet, toast the pecans over medium low heat until fragrant, 3-5 minutes, stirring often. Remove from the skillet and wipe out if necessary.
  4. Combine a splash of olive oil with the diced onion in the skillet. Saute until the onion is soft and translucent. Mix in balsamic vinegar and stir to incorporate. Remove from heat
  5. Place the pecans in a food processor and pulse until the pecans are the consitency of polenta (finely chopped, but not quite flour).
  6. Add the cooked lentils, balsamic onions, and oats to the food processor. Pulse 10 times to make a chunky paste (not too mushy, but not too chunky).
  7. Place the lentil mixture in a large bowl. Mix in minced garlic, Italian seasoning, steak seasoning and Parmesan. Taste test and adjust spices to your liking. Finally, mix in the egg.
  8. Preheat the oven to 350 F.
  9. Form the lentil mixture into balls by pressing 2-3 TBS of the mixture into a cupped palm and gently rolling it in your fingertips. If the mixture sticks to your hands too much, rinse your hands with water occassionally. You should end with 20-25 meatballs.
  10. Bake in the preheated oven for 15-20 minutes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/gluten-free-lentil-quinoa-veggie-meatballs/