Meatballs are such a versatile thing to have around. Throw them into a bowl of pasta, stuff them into a sub, or just stick them to a toothpick and pop them in your mouth. A plant based diet doesn’t mean you have to miss out on this. These veggie meatballs are full of natural protein and delicious flavors.
If you haven’t heard of it, I’m excited to introduce you to cleanfooddirtygirl.com. Molly Patrick is the dirty girl. She’s a vegan chef and food blogger with tons of knowledge on nutrition, a supply of healthy recipes that will impress even your most carnivorous friends & family members, and stories that will have you laughing out loud.
I made these meatballs to accompany the meal at our big Sunday dinner this past week. Every Sunday we get together with my husband’s stepdad’s family (they’re a big fat Greek family) and have a big dinner. A great tradition that we’ll carry on. Anyway, the compliments were pouring in on these bad boys. Go here to get the recipe, straight from the source.
(From cleanfooddirtygirl.com ⇓)
Protein Packed Plant-Based Meatballs
1 cup dry lentils (180g)
1/2 cup dry millet (95g)
1 cup yellow onion (130g)
1 cup walnuts (90g)
1/4 cup tomato paste (60g)
1 cup fresh parsley (20g)
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons salt (12g)
1/2 cup water (120ml)
1/4 cup rice flour (40g)
- Cook lentils by bringing 4 cups of water (945ml) to a boil.
- Add 1 cup of lentils, turn heat to low and simmer for 50 minutes until lentils are cooked, stirring occasionally.
- Place cooked lentils in a large mixing bowl.
- Cook millet by placing 1 cup of water (250ml) and 1/2 cup of millet in a pot.
- Bring to a simmer, turn to low and cook for 20 minutes, stirring occasionally.
- Place cooked millet in the mixing bowl with the lentils.
- Add the remaining ingredients, except for the rice flour to the mixing bowl (onion, walnuts, tomato paste, parsley,garlic, oregano, basil, salt and water).
- Stir mixture so that all of the ingredients are combined.
- Place the mixture in a food processor and process until smooth (you may have to do this in two batches depending on the size of your food processor).
- Once all of the meatball mixture has been processed, place it back in the large bowl and sprinkle in the rice flour.
- Stir until the rice flour is mixed in.
- Preheat oven to 350°.
- Take the mixture and roll into whatever size meatballs you like. (if you make them about the size in the picture, you will get around 25 meatballs)
- Place them on a very lightly greased baking sheet and bake for 35 minutes.
Note: You can cook the lentils and millet a day in advance to help cut down on time.