Italian Lentil Meatballs (vegan, gluten-free)

Step 1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Cook the diced onion and minced garlic for about 5 minutes in a pan until soft and translucent (I just sautéed mine in a little water but you can use oil if you want.

Step 3

Blend just the oats in the food processor until it's formed a flour-like consistency.

Step 4

Add the rest of the ingredients into the food processor (cooked lentils, cooked onion + garlic, tomato paste, coconut aminos, red wine vinegar, oregano, basil, thyme, red pepper, salt + pepper).

Step 5

Pulse until combined. Do not over-blend. Just use the pulse setting on the food processor. You don't want this to be total mush it should still have some texture remaining.

Step 6

Form into 1 inch balls and place on baking sheet. Wetting your hands before helps the balls not stick to your palms.

Step 7

Bake for a total time of 26 minutes, flipping them halfway through. When you flip them make sure the bottom is golden brown.