No these don’t taste like regular meatballs, but these bad boys are pretty tasty. I used some vegan Italian sausage that I had so it gives them a nice zesty flavor and then you don’t have to worry so much about adding a bunch of seasoning. I had a Field Roast link that I cut up and threw in the food processor until it was crumbly. Uptons Naturals also makes a great Italian sausage and there’s isn’t a link but instead more “ground” texture. I highly recommend either of those. Some other brands out there just don’t taste good. If you don’t feel like cooking lentils, black beans will probably do.
2 Tbsp olive oil (divided)
1/2 small onion, diced (about 1/4-1/3 cup)
2 cloves garlic, finely chopped
1/2 cup crumbled Italian vegan sausage (chop or use food processor if needed)
3/4 cup cooked green or brown lentils
1 Tbsp soy sauce
3/4 cup bread crumbs
1 flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp water)
Salt and pepper to taste, if needed
Heat 1 Tbsp oil in a skillet and add onion and garlic. Cook over medium heat about 3 minutes.
Add onions, garlic, sausage, lentils, and soy sauce to a food processor. Pulse several times until mixture starts to come together, drizzle in the remaining 1 Tbsp olive oil. Pulse and once combined and no large chunks but not pureed, add to a mixing bowl. Add bread crumbs and flax egg. Mix to combine.
Roll mixture into tablespoon size balls and lay onto a parchment line baking sheet or dish. Chill in the refrigerator for 20-30 minutes.
Add enough oil to coat the bottom of a cast iron or nonstick skillet. Heat over medium high. Lightly dust each meatball with flour and add to skillet. Add to skillet (should be hot enough to sizzle) and cook about minutes or until golden brown (turning half way through).
Pre-heat oven to 375 degrees. With meatballs on a parchment line baking sheet, spray or brush with olive oil. Bake 20-25 minutes.