Mushroom-Lentil “Meatballs” Recipe (with Video)

Preparing the flax-"eggs"
1. Mix 2 tbsp flaxmeal with 6 tbsp water and let it sit for 10 minutes until it reaches a gelatinous, egg-like consistency.
Sautéing the vegetables
1. Sauté the diced onion and chopped garlic in olive oil until the onions are translucent.
2. Add in the sliced brown mushrooms and cook until the mushrooms are done.
Processing the ingredients
1. In a food processor, process the cooked brown lentils with the mushroom mixture and flax-“egg”.
2. Be sure to only pulse a few times and not overprocess to maintain a chunky texture.
3. Add in the breadcrumbs and let the mixture sit for a few minutes.
4. If the mixture is too wet, add a bit more flaxmeal.
Forming and baking the meatballs
1. Roll the mixture into balls and place them on a baking tray.
2. Drizzle with olive oil and bake at 350 degrees F for 20 minutes.
Final steps
1. Let them cool for a bit to firm up.
2. Once the meatballs have cooled and firmed up, serve them with spaghetti and your favorite marinara sauce.
3. You can let them cook in the sauce for a few more minutes for added flavor.
4. Finish with fresh parsley and pepper and enjoy.