"This recipe was created for the American Egg Board. These flavorful, “meaty” Italian meatballs will satisfy both vegetarians and meat eaters alike. Eggs are the essential ingredient to bind all of the ingredients and create a satisfying, wholesome meal."
Vegetarian Italian “Meatballs”
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.
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