You can still enjoy a “meatball” without the meat. These vegetarian lentil balls are great as a snack while watching a football game or to have as a main course. You can also make these in a larger batch and freeze for future use.
Preparation Time 10
Cooking Time 30-35 minutes
Servings makes about 35-1 inch balls
¼ cup olive oil (for frying)
1 tbs salt
5 garlic cloves
2 cups cooked lentils drained
2 cups rice or bread crumbs
1 cup ketchup
2 tbsp Worcestershire Sauce
¼ cup apple cider vinegar
2 ½ tbsp. Spice Squad’s Spicy Pork and Beef Rub
2 tsp Dijon mustard
To make the lentil balls take onion, garlic, salt, and lentils and blend in a blender till a paste is formed. Put blended lentils in a bowl and mix in eggs with hands well. Mix rice crumbs in to mixture ½ cup at a time till the mixture gets firmer. The amount of crumbs used depends on the amount of water still in the lentils.
Pour 1-2 tbsp. avocado oil into an oven safe pan. Form the lentil mixture into 1 inch balls and cook on low to medium heat. Brown balls on stovetop. When all of them are cooked put them all back in pan together and place in the oven at 425 degrees F for 15 minutes.
While the lentil balls are finishing baking, mix together in a medium bowl, ketchup, Worcestershire Sauce, apple cider vinegar, Spice Squad’s Spice Pork and Beef Rub and Dijon mustard.
Remove lentil balls from the oven take one at a time and dip into BBQ sauce. After they’re all covered you can serve the lentil “meatballs”. Enjoy!