This easy meatball dish is a perfect way to serve a Meatless Monday dinner, one that the whole family will enjoy. With earthy mushrooms, fresh onion, tender red lentils and Italian spices, you may even like it on other days of the week as well!
- 1 cup uncooked red lentils
- 1 small white onion, finely minced
- 2 cups bread crumbs
- 8 oz sliced mushrooms, ground (about 2 cups when ground)
- 1 tsp sea salt
- 1 tsp chopped rosemary
- 1 tsp dried oregano
- 1/2 tsp coarse black pepper
- 1/2 tsp dried savory
- 2-4 tbsp olive oil
In a small sauce pot over medium heat, cook red lentils in about 2 cups of water until tender (about 10 minutes). Remove from heat and cool. While they are cooking, use a food processor to ground the mushrooms and mince the onion. Add both to a large mixing bowl, pour in bread crumbs, spices, and finally, the cooled red lentils, then mix thoroughly with your hands. Preheat your oven to 350-degrees.
We made meatballs that were slightly smaller than a golf ball, so that they would cook a bit faster. Drizzle olive oil in a skillet and brown all sides of each ball, then allow to cool on a plate with a paper towel to absorb excess oil. Place meatballs on a cookie sheet and bake for 20 minutes.
To serve, coat with tomato sauce and plate on top of a portion of pasta.