In a food processor, combine the cooked green lentils, breadcrumbs, onion, parsley, garlic, flax egg, oregano, thyme, salt, and pepper. Pulse until the mixture comes together but still has some texture.
4. Form the Meatballs
Using your hands or a small scoop, form the mixture into balls about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
5. Bake the Meatballs
Brush the meatballs lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and firm.
6. Serve and Enjoy
Serve the lentil meatballs warm with marinara sauce, over pasta, in a sandwich, or as an appetizer with your favorite dipping sauce.
Tips for Success
- Texture Matters: Avoid over-pulsing the mixture in the food processor. You want a cohesive texture, but not a puree.
- Customization: Add a pinch of smoked paprika or cumin for a flavor twist.
- Make-Ahead Option: Prepare the mixture ahead of time and store it in the fridge for up to 24 hours before forming and cooking the meatballs.
Nutritional Information (Per Serving: 3 Meatballs)
- Calories: ~150
- Protein: ~8g
- Carbohydrates: ~20g
- Fiber: ~5g
- Sugars: ~2g
- Fat: ~5g
- Sodium: ~250mg
Nutritional values are approximate and may vary based on specific ingredients and serving sizes.
