There is a bit of a strange ingredient in these meatballs. And I might wrinkle a few noses when I tell you what it is. BUT, you’re going to have to trust me on this one and just put on your big girl/boy panties and try it.
It’s pork rinds. Continue reading
There are probably a ton of different variations of burgers/meatballs/meatloaf/any meat-type meal out there that use lentils. I have tried my hand at a few of these, but my burgers never quite came out just right. The taste/texture was always just slightly off. That is NOT the case with these meatballs. I was leery at first because of my previous meat/lentil failures, but I gave it a shot. I was not let down this time and my husband said that they tasted both delicious and like actual meatballs. Success!! This meal can be prepped in the morning and then all you have to do when you get home from work is just pop them in the oven. Wonderful!
- 1 cup cooked lentils
- 1 package of white mushrooms, sliced (shredded carrots could also work)
- 1/2 cup cooked quinoa (you can also use old-fashioned oats, dry)
- 1 tbsp parsley
- 1 tsp oregano
- 1/2-1 tsp red pepper flakes
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 onion diced
- 3 cloves garlic, minced
- 1/3 cup vegetable broth
- 1 tbsp liquid aminos or soy sauce, or tamari
- 2 eggs
1. Place mushrooms, quinoa, lentils and all spices into a food processor or blender and pulse until everything is combined but not too mushy.
2. In a big skillet heat some olive oil and saute the onion until it is soft, about 5 to 7 minutes. Then add in the garlic and cook for about 2 minutes. Add in your lentil mix and cook until it starts to brown. You want to have a little bit of a crust on your mixture so make sure you cook it long enough
3. Add in the vegetable broth and soy sauce and cook until the liquid has been absorbed. Take your skillet off the heat and place into a large bowl and let it cool. Once it’s cool enough to handle (aka not boiling lava hot) add the 2 eggs, whisked, to the bowl. Mix everything together and form into balls. Place on a baking tray and bake the meatballs at 425 for about 30 minutes.
You can serve these just like any other meatballs, over pasta, or rice, or even on their own. Top with some tomato sauce and eat up! Again, like pretty much every meal I make, these are good leftovers, so cook up extras!