Gluten Free Tasty

Lentil Meatballs

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Lentil Meatballs Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Calories: 310
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
310
15.5% Complete
16%
Fat
8g
12.3076923077% Complete
12%
Cholesterol
2mg
0.666666666667% Complete
1%
Sodium
853mg
37.0869565217% Complete
37%
Carbohydrates
48g
37.2093023256% Complete
37%
Fiber
13g
52.0% Complete
52%
Sugar
13g
26.0% Complete
26%
Protein
13g
25.4901960784% Complete
25%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 1 medium spaghetti squash
  • 1 onion, diced
  • ¾ cup gluten-free bread crumbs
  • 1 teaspoon fresh thyme
  • 1 teaspoon red chili flakes
  • ½ teaspoon black pepper
  • 1 can/jar plain tomato sauce
  • ½ teaspoon dry oregano
  • 1 teaspoon raw cane sugar
  • 2 cups cooked lentils
  • 4 garlic cloves, minced
  • 1 tablespoon ground flax seed + 2 tablespoons water (combine in a small bowl)
  • 1 teaspoon fennel seeds
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 teaspoon dry basil leaves
  • 2-3 tablespoons nutritional yeast
Method
Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper. Put aside. In a pan, heat olive oil on medium heat. Add ½ cup onions and 1 clove garlic and saute until translucent. Place cooked lentils into a large bowl. Add cooked onions and garlic, bread crumbs, flax, thyme, fennel, chili flakes, salt and pepper. Stir well. Add ⅔ of the mixture to a food processor, and pulse to blend even more. Pour this back into the large bowl. Season with more salt to taste. They should be sticky, but hold together. If they don't hold together, add more breadcrumbs/almond flour or place in the freezer to firm up for 20 minutes. Scoop out 2 tablespoon sized chunks of the lentil batter, and form into balls. Place on the baking sheet, and repeat until all of the batter has been used. Bake for 25-30 minutes. Meatballs will be crispy on the outside. In a saucepan heat 1 tablespoon of olive oil, then add ½ cup onions and 3 minced cloves of garlic to saute until translucent. Add tomato sauce followed by 1 teaspoon dried basil, ½ teaspoon dry oregano, yeast, and sugar. Cook on low, barely simmering while you make the lentil meatballs and roast the squash. Roasting Spaghetti Squash: Preheat oven to 400°. Cut a medium-sized spaghetti squash in half, then scoop out the seeds. Coat each half with olive oil, then roast cut-side up on a baking sheet for 45 minutes. Once roasted, allow the squash to cool for about 10 minutes before scraping the “spaghetti” out with a fork. Makes 4 servings