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Zesty Italian Vegan Meatballs

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Zesty Italian Vegan Meatballs

Author Notes



No these don’t taste like regular meatballs, but these bad boys are pretty tasty. I used some vegan Italian sausage that I had so it gives them a nice zesty flavor and then you don’t have to worry so much about adding a bunch of seasoning. I had a Field Roast link that I cut up and threw in the food processor until it was crumbly. Uptons Naturals also makes a great Italian sausage and there’s isn’t a link but instead more “ground” texture. I highly recommend either of those. —thesinglebite

  • Serves
    3-4
Ingredients

  • 2 tablespoons

    olive oil, divided


  • 1/2

    small onion, diced


  • 2

    garlic cloves, finely chopped


  • 1/2 cup

    crumbled vegan Italian sausage (chop or use food processor if needed)


  • 3/4 cup

    cooked green or brown lentils


  • 1 tablespoon

    soy sauce


  • 1

    flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp water)

Directions
  1. Heat 1 Tbsp oil in a skillet and add onion and garlic. Cook over medium heat about 3 minutes.
  2. Add onions, garlic, sausage, and lentils to a food processor. Pulse several times until mixture starts to come together, drizzle in the remaining 1 Tbsp olive oil. Pulse and once combined (not pureed) add to a mixing bowl.
  3. Add bread crumbs and flax egg to the mixture. Mix to combine.
  4. Roll mixture into tablespoon size balls and lay onto a parchment line baking sheet or dish. Chill in the refrigerator for 20-30 minutes.
  5. Pan-fry
    Add enough oil to coat the bottom of a cast iron or nonstick skillet. Heat over medium high. Lightly dust each meatball with flour and add to skillet. Add to skillet (should be hot enough to sizzle) and cook about minutes or until golden brown (turning half way through).
  6. Bake
    Pre-heat oven to 375 degrees. With meatballs on a parchment line baking sheet, spray or brush with olive oil. Bake 20-25 minutes.

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