Chef John's Meatless Meatballs are a delicious and hearty vegetarian alternative to traditional meatballs, offering all the flavor and texture you love without any meat.
These meatballs are made with a blend of mushrooms, lentils, and breadcrumbs, creating a savory and satisfying bite that’s perfect for pasta dishes, subs, or even as a standalone appetizer.
The combination of earthy mushrooms and protein-packed lentils ensures these meatballs are not only tasty but also nutritious.
– 1 cup dried brown lentils, rinsed – 2 1/2 cups water or vegetable broth – 2 tablespoons olive oil – 1 small onion, finely chopped – 3 cloves garlic, minced – 8 ounces mushrooms, finely chopped
– 1/2 cup grated Parmesan cheese (optional for a vegan version) – 1 cup breadcrumbs – 2 tablespoons tomato paste – 1 teaspoon dried oregano – 1 teaspoon dried basil – 1/2 teaspoon dried thyme
– 1/2 teaspoon red pepper flakes (optional) – Salt and pepper to taste – 2 tablespoons fresh parsley, chopped – 1 tablespoon soy sauce or tamari – 1 tablespoon Worcestershire sauce (use a vegan version if preferred) – 1 tablespoon ground flaxseed mixed with 3 tablespoons water (optional, for binding)
Cook the Lentils: – In a medium saucepan, bring the lentils and water or vegetable broth to a boil. – Reduce the heat and simmer, covered, for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside to cool.
Prepare the Vegetables: – In a large skillet, heat the olive oil over medium heat. – Add the chopped onion and cook until softened, about 3-4 minutes. – Stir in the minced garlic and cook for another 30 seconds until fragrant.