Lentil “Meatballs”

Someone in my dinner group made these “meat”balls and I had it bookmarked for the longest time until I finally made them. I served them with mushroom gravy, mashed potatoes, and green beans.

I used bread crumbs and thought they were a little dry, but I think they are worth trying again.

Ingredients:
3/4 cup dried green, brown, or French lentils (I used green French lentils)
1 1/2 cups low-sodium vegetable, plus additional as needed
2 teaspoons olive oil
1/2 cup diced yellow onion (about 1/2 medium onion)
1 cup shredded carrots
2 cloves garlic, minced (about 2 teaspoons)
1/2 cup old-fashioned rolled oats or quick-cooking oats (do not use instant or steel cut)
1/4 cup chopped fresh Italian parsley
1 1/2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg

Directions:

1. I cooked the lentils in my Instant Pot with about 2 cups of water for 3 min on high pressure.
2. Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
3. Place the oats/bread crumbs and parsley in the bottom of a food processor fitted with a steel blade or a blender, then pulse a few times to begin breaking up the oats. Add the cooked lentils, onion mixture, tomato paste, oregano, salt, and pepper. Pulse a few times to start combining the mixture, then crack in the egg. Pulse a few more times until the mixture is combined but the lentils still have some texture. Set aside and let rest for 10 minutes or refrigerate overnight.
4. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper, then coat the paper with nonstick spray. Roll the lentil mixture into balls that are roughly 1 1/2 inches across, about the size of a golf ball. Arrange them in a single layer on the baking sheet and mist the tops with nonstick spray. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking 8 to 10 additional minutes, until the meatballs are browned and lightly crisp. Serve warm with pasta or vegetable noodles and your desired sauce.