Vegetarian Italian “Meatballs”

close up of meatless meatballs and zucchini noodles

Vegetarian Italian “Meatballs”

Beth Bollinger of Nest Wellness

This recipe was created for the American Egg Board. These flavorful, “meaty” Italian meatballs will satisfy both vegetarians and meat eaters alike. Eggs are the essential ingredient to bind all of the ingredients and create a satisfying, wholesome meal.

5 from 4 votes

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Prep Time 10

Cook Time 25

Course Main Course

Servings meatballs

Calories 117 kcal

Equipment

Ingredients

for the "meatballs"

1 ½ cups cooked and cooled green lentils
2 eggs
3 tbsp ground flax
2 tbsp olive oil
1 medium shallot minced
1/2 pound mushrooms rough chopped
3 cloves garlic minced
1 ½ tbsp Italian seasoning (dried basil and oregano)
1 cup almond flour
1/4 cup fresh basil, parsley or kale
2 tbsp tomato paste
1 cup hard goat cheese like manchego (grated)
1 tsp sea salt
⅛ tsp black pepper

for serving:

zucchini noodles
1 jar marinara sauce I love Rao's, just make sure your marinara doesn't contain added sugar

Instructions

Pre-heat oven to 375°
In a skillet add olive oil and cook shallot until translucent, about 3 minutes. Add mushrooms and cook until browned, then add garlic and cook another minute until fragrant
In the bowl of a food processor, add cooked lentils, 2 eggs, and ground flax. Pulse until combined.
Next add cooked mushroom mixture, dried Italian seasonings, almond flour, fresh parsley, basil or kale, 2 tbsp tomato paste and shredded cheese, salt and pepper and pulse until well combined.
With olive oil greased hands, form the “dough” into 1 inch “meatballs”.
Place the meatballs on a parchment lined baking sheet and bake for 25 minutes.
Prep your pasta and marinara sauce while “meatballs” are baking. Once meatballs are deep golden brown and fairly firm to the touch, remove from the oven.
To serve, top zucchini noodles with meatballs and pour marinara sauce on top. Top with a sprinkle of cheese and fresh basil or parsley. Enjoy!

Notes

If you like this "meatball" recipe, try my Zucchini and Lentil "falafel"!

Nutrition

Calories: 117kcalCarbohydrates: 10gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 19mgSodium: 143mgPotassium: 67mgFiber: 5gSugar: 1gVitamin A: 141IUVitamin C: 2mgCalcium: 81mgIron: 1mg

Keyword egg, GLUTEN FREE AND GRAIN FREE, KETO, paleo, vegetarian

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