When you think of fresh, homemade meatballs, you may immediately imagine a cozy Italian kitchen filled with the scent of hand-rolled meatballs and from-scratch sauce simmering on the stove. For those who abide by a meat-free diet, you can still enjoy every bit of flavor and joy that a hearty homemade meatball brings — without the meat. This tasty meat-free meatball recipe leans on lentils, mushrooms and spinach to provide a protein-packed punch that’s doused in a roasted tomato sauce. Pair it with or without pasta for a delightful vegetarian meal.
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 pound mushrooms, stems removed and finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 6 cups baby spinach, stems removed and washed well
- 3 cups cooked lentils (about 1 1/2 cups uncooked lentils cooked until tender in 2 quarts water, about 20 minutes)
- 3/4 cup finely grated Parmesan, plus more for serving
- 1/3 cup finely chopped fresh parsley, plus more for serving
- 3/4 cup dry bread crumbs
- 3 eggs, lightly beaten
For the roasted tomato sauce:
- 2 pints cherry tomatoes
- 1/4 cup + 2 tablespoons olive oil
- 4 garlic cloves, peeled
- 2 thyme sprigs
- salt & pepper
Directions
Set a large Dutch oven over medium high heat then add the olive oil. Saute the onions, carrots, and celery with 1/2 teaspoon salt until translucent and tender, about 5 to 7 minutes.
Add the garlic, mushrooms, and thyme and continue to cook until the mushrooms are tender and starting to caramelize, about 7 to 10 minutes.
Add the tomato paste and red wine vinegar. Stir well to combine.
Add the spinach all at once and cook until the greens are soft and have cooked down, about 3 to 5 minutes.
Carefully transfer this mixture to a large bowl. Stir in the lentils, Parmesan, parsley, and bread crumbs. Taste and add more salt and pepper if needed. Stir in the eggs.
Heat a large skillet with a bit of oil in the pan.
Form the “meatballs” into rough 2-inch balls. Sear on all sides until crisp and heated through.
Serve with Roasted Tomato Sauce and more Parmesan and parsley.
For the roasted tomato sauce:
Combine the tomatoes, garlic cloves, and thyme on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkled with salt and pepper. Shake the pan to get all the tomatoes coated in the oil.
Roast in the oven for 20 minutes or until the tomatoes have swelled and the garlic is caramelized.
Carefully transfer the tomatoes and garlic (remove the thyme) to a blender and blend along with 1/4 cup olive oil.
Add salt to taste.
Note: Any leftover “meatballs” will keep, well-sealed, in the freezer for one month and in the fridge for up to one week.
Recipe from our friends at Electrolux
