Vegetarian, Gluten Free "Meatballs"

Vegetarian and Gluten Free "Meatballs"

These turned out amazing! They are not as firm as a regular meatball but they still hold their shape well and taste amazing!

I used the recipe found at this link http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce

However I didn't have red pepper flakes so I left those out and added some smoked paprika because I love the flavor. I also put the walnuts and the oats into the food processor along with the lentils so it made a paste. Then I added that to the rest of the ingredients. 

Rather than frying the meatballs, I baked them.  

I've pasted the recipe below with the way I made them. 

Ingredients

Cooked lentils 1 1⁄2 Cup (24 tbs) (cooked in broth) Cooked brown rice 1 Cup (16 tbs) Crumbled walnuts 1 Cup (16 tbs) Olive oil 1 Tablespoon (plus extra for frying) Small onion 1 , chopped Garlic 2 Clove (10 gm), chopped White mushroom 6 Large, roughly chopped Liquid amino/Tamari sauce 1 Tablespoon Oregano 2 Teaspoon Smoked paprika 1 Teaspoon Rolled oat 1⁄2 Cup (8 tbs)

Directions

1. In a saucepan, sauté small onions and garlic in olive oil for 5 minutes.
2. Add chopped mushrooms, liquid amino, oregano, and continue sautéing.
3. Add smoked paprika, salt and pepper to taste to the mixture.
4. Once done, transfer the sautéed mixture to a large bowl and mix cooked brown rice into it.
5. Transfer cooked lentils, walnuts and uncooked oats to a blender and blend the contents. Add the lentil mixture to the rice mixture and mix well.
6. Form balls and place on a cookie sheet.
7. Bake at 400 degrees for 10 minutes.
8. Serve with your favorite marinara sauce!

Read more at http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce#g5ocSp7VyGzcoGVf.99