Not-Meat Balls (Lentils, Mushrooms, No Oil)

Vegan No-oil Meat Balls (Greenie Beanie Balls)

These yummy balls of green-goodness contain one of the highest sources of protein known to vegans - Lentils. Seriously, the Lentil is #10 on the top ten list of protein sources - https://www.healthaliciousness.com/articles/complete-vegetarian-protein-foods.php - and that list includes meat! Lentils provide 17.9 grams of protein per cup (cooked) and there are three cups of lentils in this recipe.

Not-meatballs with marinara sauce and fresh green
salad with honey-mustard vinaigrette

There is no getting around it - these balls are green - so it's a little hard to think of them as "meatballs", but once you dress them up with a little marinara sauce, the mushrooms create an aroma and mouth-feel that is very meaty and satisfying. Because it's kind-of a pain in the neck to make, I make a bunch of them and save the extra for another day. The following recipe makes about 2 dozen balls, which allows me to pop some (most) in the freezer to heat-up for a quick meal later. A serving of 2-3 meatballs with some veggies or salad on the side makes for a hearty meal, or try making a "not" meatball sub.

Shopping / Ingredient List:

1 bag dried Lentils
1/4 oz of fresh Basil (one of the small pre-packaged)
3 cups of Mixed Greens (Spinach, Kale, etc)
2 cups of Bread Crumbs
6 Cloves of Garlic
1 1/2 White or Yellow Onions (medium)
6 cups of Mushrooms (about 2 of the small pre-sliced packages)
Salt

Preheat oven to 425 degrees.

Recipe for Not-Meat Balls:

Cook Mushrooms & Basil together in non-stick pan.

Cook the Lentils according to package directions, drain and set in the refrigerator to cool. (You'll be using 3 cups for this recipe - the rest you can put in the fridge or freezer to use in soups or salads)

Cook 6 cups chopped mushrooms with 1/4 oz basil (about 1/4 cup chopped) until the mushrooms are juicy and tender. Drain, then place in fridge to cool.

In the food processor:
Throw onion, greens and garlic into food processor and pulse until the pieces are small and mixed together well.

Add 2 cups of the lentils and half of the mushroom/basil mix, pulse until mix is somewhat smooth.

Pour into large mixing bowl with the rest of the lentils and mushroom/basil mix. Add breadcrumbs and mix it thoroughly with your hands.

Form into 1 1/2 inch balls and place on baking sheet that has been lightly coated with cooking spray.

Cook: Place in oven for 20 minutes (turn balls halfway through to cook evenly)

Serve: With jarred or homemade Marinara sauce with a side salad of fresh greens and a "honey"-mustard vinaigrette.