8ouncescremini or button mushrooms, stems removed and roughly chopped
1/2teaspoonsaltor to taste
1tablespooncoconut aminosor soy sauce
1 1/2cupscooked brown or french lentilssee above for cooking tips
1/2cupoat flour or your favorite breadcrumbsi
1flax eggsor regular egg if vegan is not needed
1 1/2tablespoonsItalian seasoning
1tablespoonground flax meal
To make meatballs
Preheat your oven to 400° F and line a large baking sheet with parchment paper or silicone baking mat.
In a skillet, heat 1 tablespoon oil over medium. Once hot, add onions and garlic. Sauté for 2-3 minutes, or until onions are translucent. Add mushrooms, salt and coconut aminos and cooked for another 3-4 minutes. Remove from heat and let cool slightly.
Pour cooked onions, garlic and mushrooms into food processor and add remaining ingredients. Pulse a few times until the mixture is pretty well chopped but not complete mush. Over blending will result in a mushy (but still tasty and edible) meatball middle.
Using a small cookie scoop or tablespoon, portion the mixture out into balls on your lined baking sheet.
Bake 25-30 minutes or until they are firm to the touch and the meatballs start to have s crisp outside. Let them cool for about 10 minutes and let the center firm up a bit.
Enjoy over spiralized veggies or your favorite pasta with pasta sauce. Let cool and store in fridge for up to 5 days.
To make flax egg
Combine ground flax and water in a small bowl. Mix and let sit for 5 minutes to gel before adding to this recipe.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!