Vegan Meatballs

Inspired by a conversation with a colleague, who makes these meat-less balls for her daughter. I'm not sure why it took us so long to make them--they are delicious! Vegan, gluten free, loaded with protein, fiber and flavor. The chili powder and cayenne give them a kick, leave these out if you don't like the spice!

1 c lentils
1 c quinoa

1/4 c almond meal/flour
2 tbsp. ground flax
2 tbsp. tamari OR soy sauce
2 tbsp. olive oil
Juice of 1 lemon
1/4 tsp sea salt
1/2 tsp black pepper
pinch nutmeg
1/2 tsp chili powder
1/2 tsp cayenne
1 tsp garlic powder
2 tsp whole grain mustard OR dry mustard

Cook the lentils and quinoa in 2 1/2 c water--bring to a boil, and simmer until the water is absorbed. (About 15 minutes)

{You can do this up to 3 days ahead of time to cut down on prep time.}

Preheat oven to 350*

Meanwhile, mix remaining ingredients from section 2 in a large mixing bowl. Add cooked quinoa/lentils. Mix well.

Roll into 2 Tbsp sized balls, and place on a baking sheet. Drizzle with a little additional olive oil. Bake for 20-25 minutes.

Serve with marinara and (if you do dairy), top with grated cheese.  Serve over Zoodles or with a big 'ol salad. Perfection. 


Makes 12 meatballs. They freeze well, too!