Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!
Yield:12 Meatballs 1x
8 oz. precooked lentils or 8 oz. of canned black beans, drained and rinsed
1/3 c. old-fashioned oats
1 t. minced garlic
1 T. vegan Worcestershire sauce
1 T. reduced sodium soy sauce
1/4 c. fresh basil
3–4 sundried tomatoes, chopped
1/4 c. onion, chopped
1 t. Dijon mustard
1/4 c. Kalamata olives, chopped
salt and pepper to taste
Preheat oven to 375 degrees. Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.
Form batter into 12 golf ball-sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.