Mushroom and lentil meatballs

Lentils, mushrooms and walnuts come together to give you a delicious no-meat 'meatball' that is perfect for your next pasta dinner, or when you're craving a meatball sub.

Credit: Mary Makes It Easy

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• ½ cup (60 g) chopped walnuts
• Olive oil
• 1 small shallot, finely diced
• Kosher salt
• Freshly ground black pepper
• 2 cups (approx. 200 g) roughly chopped mushrooms
• 3 garlic cloves, finely minced
• 3 tsp (15 ml) soy sauce
• 1 tsp balsamic vinegar
• 1½ cups (375 ml) canned lentils
• ½ cup (55 g) ground parmesan cheese
• 1½ tbsp chopped parsley
• 1½ tbsp chopped basil
• 3 tsp chopped oregano

Instructions

1. In a large dry non-stick skillet, toast the walnuts over medium heat stirring frequently for 2 minutes or until they begin to smell nutty. Transfer the walnuts to the bowl of your food processor and set aside.
2. Place the skillet back onto the heat and add 3 teaspoons of olive oil and the shallot. Season with salt and pepper and cook for 3 minutes or until the shallots are softened and lightly golden brown then add in the chopped mushrooms. Season with more salt and pepper and allow the mushrooms to cook down for 5 to 7 minutes stirring occasionally. Add in the garlic and cook for another 30 seconds.
3. Deglaze the pan with the soy sauce and balsamic vinegar and cook, stirring constantly, until all the liquid has evaporated. Transfer the mushroom mixture into the food processor along with the lentils, Parmigiano-Reggiano, parsley, basil, and oregano. Pulse 6 to 8 times to chop everything up and bring the mixture together, being careful not to make a smooth puree. Season to taste with more salt and pepper if needed.
4. Using a spring-loaded ice cream scoop or a spoon, divide the mixture into 14 to 16 equal portions and roll into balls. To keep the mixture from sticking to your hands, lightly dampen your hands with water. This works for all meatballs, meaty or meatless!\
5. Turn the heat under the skillet to medium-high and add in about a tablespoon of olive oil. Fry the ‘meatballs’ in batches for 5 minutes or until golden, turning occasionally and adding more oil as needed.
6. Serve over pasta with your favourite tomato sauce or as a meatball sub smothered in melted mozzarella cheese.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.