Description
Delightful and hearty vegan meatballs made with lentils and topped with a sweet cranberry sauce.
Ingredients
Scale
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 cup cranberry sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked lentils, breadcrumbs, finely chopped onion, minced garlic, chopped parsley, salt, pepper, and dried thyme, mixing until well combined.
- Form the mixture into small balls, about 1 inch in diameter, and place on a baking sheet lined with parchment paper.
- Bake the meatballs for 25-30 minutes until golden brown, turning halfway through for even cooking.
- In a saucepan, heat the cranberry sauce and soy sauce over low heat until warm.
- Serve the meatballs drizzled with the warm cranberry sauce.
Notes
You can store leftover meatballs in an airtight container in the fridge for up to 4 days or freeze in a single layer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg