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Lentil Faux Meatballs With Quinoa

Complex carbs, fiber, and plant-based protein combine to make these "meatballs."
Lentil Faux Meatballs With Quinoa
  • Yield 5 servings
  • Prep Time 10-15 minutes
  • Cook Time 20 minutes

Ingredients

  • 2 tbs. ground flaxseeds
  • 3 tbs. water
  • 1 tbs. olive oil
  • 1 tbs. garlic, minced
  • 1 1/2 tbs. Italian seasoning
  • 2 tbs. tomato paste
  • 1 tbs. coconut flour
  • 2 cups cooked lentils
  • 1/2 cup gluten-free oats
  • Sea salt and pepper to taste
  • 2 1/2 cups vegetable stock
  • 1 1/4 cups quinoa, uncooked

Directions

STEP 1
Preheat the oven to 350 degrees F. Make a flaxseed "egg" by soaking the flaxseed in three tablespoons of water for five minutes.
STEP 2
In a blender or food processor, add the flaxseed egg, olive oil, garlic, Italian seasoning, tomato paste, coconut flour, lentils, oats, and salt and pepper. Pulse/blend until the mixture is fairly smooth, but still somewhat chunky.
STEP 3
Roll the mixture into 10 small, equal-sized balls.
STEP 4
Line a 9×13 baking pan with aluminum foil. Bake the meatballs for 20 minutes or until browned.
STEP 5
While the meatballs are cooking, add the vegetable stock and quinoa to a small saucepan. Simmer on low for 20 minutes or until cooked through. Fluff with fork.
STEP 6
Serve two meatballs and 3/4 cup quinoa for each serving.

Nutrition Facts

Servings Per Container
1
Amount Per Serving
Calories 327
% Daily Value*
11%
Total Fat 7g
18%
Total Carbohydrates 53g
44%
Dietary Fiber 11g
Sugars 2g
Protein 16g
* Percent Daily Values are based on a 2000 calorie diet.

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