{"id":20824,"date":"2020-02-11T17:00:00","date_gmt":"2020-02-11T22:00:00","guid":{"rendered":"https:\/\/burnbootcamp.com\/?p=20824"},"modified":"2022-09-04T10:05:37","modified_gmt":"2022-09-04T14:05:37","slug":"meatless-meatballs","status":"publish","type":"post","link":"https:\/\/burnbootcamp.com\/meatless-meatballs\/","title":{"rendered":"Meatless Meatballs"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

These Vegan Meatballs are: <\/strong><\/p>\n\n\n\n

Homemade <\/p>\n\n\n\n

Easy to make<\/p>\n\n\n\n

Bursting with flavor<\/p>\n\n\n\n

Looking for a cozy recipe this weekend? Make these Meatless Meatballs! Loaded with veggies, protein, and flavor. Such a simple and easy recipe that you can make time and time again. Pair this dish with pasta or zucchini noodles for a complete lunch or dinner. <\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Meatless\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Meatless Meatballs<\/h2>Recipe by Marissa Wong<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

10<\/p>minutes<\/span><\/div><\/div><\/div>

These meatless meatballs are loaded with veggies, protein, and flavor.\u00a0<\/em><\/p>

Ingredients<\/h3>
  • <\/span>

    2 cups lentils, cooked according to the back of the package<\/span><\/p><\/li>

  • <\/span>

    \u00be cup breadcrumbs<\/span><\/p><\/li>

  • <\/span>

    2 cups of mushrooms, chopped (8 oz package)<\/span><\/p><\/li>

  • <\/span>

    \u00bd cup white onion, chopped ( about half of an onion)<\/span><\/p><\/li>

  • <\/span>

    \u00bc cup nutritional yeast<\/span><\/p><\/li>

  • <\/span>

    1 tsp dried basil<\/span><\/p><\/li>

  • <\/span>

    1 tsp dried thyme<\/span><\/p><\/li>

  • <\/span>

    1 tsp dried oregano<\/span><\/p><\/li>

  • <\/span>

    1 tsp garlic powder, substitute for chopped garlic<\/span><\/p><\/li>

  • <\/span>

    1 tsp salt<\/span><\/p><\/li>

  • <\/span>

    \u00bc tsp pepper<\/span><\/p><\/li>

  • <\/span>

    2 tsp oil, I used avocado oil<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat oven to 350 degrees Fahrenheit (176.6 C). Spray baking pan with cooking oil or line it with parchment paper and set it aside.<\/li>
    • Heat a skillet to medium heat and add the mushrooms, onions and oil. Cook for 5-6 minutes or until ingredients become soft. Do not drain the extra liquid from the skillet. You will transfer all of it to the food processor.<\/li>
    • In a food processor or high powered blender, combine the cooked lentils, mushrooms, onions, breadcrumbs, nutritional yeast, basil, thyme, oregano, garlic salt, and pepper. Pulse ingredients until it becomes a dough-like texture.<\/li>
    • Using a cookie scoop or medium spoon scoop, the meatball mixture. Using your hands pack it into firm balls. Avoid rolling the meatballs on the counter, it will dry it out.<\/li>
    • Evenly place the meatballs on the baking pan. Bake for 20 minutes.<\/li>
    • Transfer 1 -2 cups of marinara sauce to the bottom of your baking pan.<\/li>
    • Arrange the meatballs in the pan with the sauce. Using a spoon slowly move the meatballs in the sauce covering them. Add back to the oven to warm through, about 7-10 minutes.<\/li>
    • Sprinkle meatballs with mozzarella cheese, crushed red pepper, and chopped parsley. Pair with pasta, eat, and enjoy!<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
      • After cooking your onions and mushrooms don\u2019t drain the extra liquid. Add everything from your pan to the food processor.\u00a0<\/li><\/ul>\n\t\t\t\t<\/div>