Vegetarian Italian “Meatballs”
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 8 ounces mushrooms, washed, dried and rough chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked and cooled green lentils
  • 2 large eggs
  • 3 tablespoons ground flaxseed
  • 1 1/2 tablespoons dried Italian seasoning
  • 1 cup almond flour
  • 1/4 cup fresh basil, plus more for serving
  • 2 tablespoons tomato paste
  • 1 cup manchego, grated, plus more for serving
  • Kosher salt and freshly black pepper, to taste
  • zucchini noodles, for serving
  • homemade or canned marinara sauce, for serving


  • Step 1

    In a skillet add olive oil over medium heat. Cook shallot until translucent, about 3 minutes. Add mushrooms and cook until browned, then add garlic and cook another minute until fragrant.

  • Step 2

    In the bowl of a food processor, add cooked lentils, eggs, and ground flax. Pulse until combined.

  • Step 3

    A cooked mushroom mixture, dried Italian seasonings, almond flour, basil, tomato paste and shredded cheese. Pulse until well combined. Season to taste.

  • Step 4

    Preheat oven to 375° F. Prep a parchment lined baking sheet.

  • Step 5

    Using greased hands, roll into 1 inch balls. Line the meatballs on to baking sheet. Bake for 20-25 minutes, until firm and golden brown.

  • Step 6

    To serve, top zucchini noodles with meatballs. Add marinara sauce. Sprinkle of cheese and fresh basil.