Lentil Mushroom "Meatballs" with Seasonal Pesto

January 2, 2021

These delicious meatballs don’t actually have any meat in them at all. Using nutrient-rich lentils and mushrooms, this dish is another yummy yet healthy meal from The Heimerdinger Foundation.

Ingredients

1clove garlic

1cup local seasonal greens (kale, spinach, etc.)

3tablespoons pine nuts, toasted

1/2tablespoon lemon juice

1/4cup vegan Parmesan cheese

extra virgin olive oil

olive oil

1/2onion, chopped

1garlic clove, minced

4ounces cremini mushrooms, minced or pulsed in food processor

3cups brown or green lentils, cooked in mineral broth or vegetable stock instead of water

1/4cup nutritional yeast

1/2bunch parsley

dried oregano

3tablespoons coconut aminos

1egg

sea salt and organic black pepper to taste

Preparation

1. Preheat oven to 350F. Line baking sheet with unbleached parchment paper.

2. To prepare pesto, turn on food processor and drop in garlic clove to mince. Add in greens, pine nuts, lemon juice, and cheese and pulse until minced. Drizzle in olive oil until pesto-like consistency is reached. Taste, adjust seasoning, and set aside.

3. To prepare meatballs, heat skillet with a little olive oil over medium-high heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute until aromatic, 30-60 seconds. Stir in mushrooms and 1 tablespoon olive oil, continuing to cook until tender. Remove mixture from pan and let cool.

4. Combine cooled onion mixture with remaining ingredients in large bowl. Form into equal-sized balls and arrange evenly on lined baking sheet. Drizzle with olive oil and bake until firm to the touch, about 20 minutes. Serve with pesto.