Kimberly Snyder

Lentil Meatballs

2 min
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Kimberly Snyder

Lentil Meatballs2 min

Share this Video

414 Views

These meatballs help compete with your old fave spaghetti and meatballs, especially when covered in marinara. I made this on the Ellen Show and everyone loved it. They are hearty and delicious! You can freeze extras to defrost and enjoy when you are in a bind and are looking for a fast and easy meal.

Ingredients

Yield: 4 servings, or about 18 meatballs
2 cups filtered water
½ cup lentils, soaked overnight
¼ cup low-sodium vegetable broth
⅓ cup diced red onion
1 medium clove garlic, peeled and minced
½ cup diced celery
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
Pinch of cayenne pepper
1 cup gluten-free bread crumbs (made from about 4 pieces of toasted millet, brown rice or other gluten-free bread, which are cooled, then pulsed in a food processor)
1 tablespoon olive oil
2 teaspoons Ener-G Egg Replacer mixed with ¼ cup very hot water
Sea salt, to taste
Freshly ground black pepper, to taste
Coconut oil, for greasing the baking sheet
Marinara sauce, such as Homemade Bella Marinara (page 000)

Directions:
Preheat the oven to 375°F. Bring the water to a boil in a large pot over medium-high, and then reduce the heat to medium and add the lentils. Cook the lentils for about 30 minutes, or until they are tender.

Meanwhile, heat the vegetable broth over medium heat in a medium saucepan. Add the onions and garlic and cook for about 4 minutes, or until the onions are translucent. Add the celery, thyme, oregano and cayenne pepper and cook for a 4 more minutes, or until the onions have softened. Set the onion mixture aside.

Mash the cooked lentils with a fork in a medium bowl to break them down a bit. Stir in the reserved onion mixture, the bread crumbs, the olive oil, and the Ener-G Egg Replacer and water mixture, mixing well. Season with salt and pepper to taste.

Grease a baking sheet with coconut oil. Form the lentil mixture in balls about the size of a Ping-Pong ball, and line the balls up on the prepared baking sheet, leaving equal space in between them. Bake the meatballs for 10 minutes, and then turn them and bake for another 10 minutes. Top with a generous amount of marinara sauce and serve immediately.

Kimberly Snyder

Kimberly Snyder

Kimberly Snyder, C.N., is a nutritionist, wellness advocate and the multi-time New York Times bestselling author of the Beauty Detox book series and Radical Beauty, co-authored with Deepak Chopra. She hosts the popular podcast, “Beauty Inside Out.” She is also a …

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