Craving a hearty, satisfying meal without the oil? These oven-baked lentil meatballs are about to become your new weeknight hero. Packed with pantry staples and loaded with veggies and spices, they deliver that rich, meaty texture and flavor you love—minus the meat.
INGREDIENTS:
1¼ cups (250g) brown or green lentils
2 medium carrots
1 medium potato
1 cup breadcrumbs
1 yellow onion
3 garlic cloves
1 tsp sweet paprika
4 cups water
Salt and black pepper, to taste
Fresh parsley, to taste
INSTRUCTIONS:
- Simmer the Base: In a medium pot, combine lentils, water, diced onion, minced garlic, cubed potato, and grated carrot. Bring to a boil, then reduce heat and simmer until everything is tender and most liquid has absorbed—about 25 minutes.
- Season & Mash: Stir in salt, pepper, paprika, and chopped parsley. Mix thoroughly, mashing slightly. If too wet, drain excess liquid.
- Form the Bites: Gradually add breadcrumbs until the mixture holds together when squeezed. Roll into 1½-inch balls and arrange on a parchment-lined baking sheet.
- Bake to Perfection: Pop into a 400°F (200°C) oven for 20 minutes, or until firm and golden-brown.
