Food, Recipes

Healthy Sides: Easy Lentil-Millet Vegan Meatballs

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Vegan Side Recipes: Easy Lentil-Millet Meatballs

I’m not exactly proud to admit this, but ever since I moved in with my boyfriend in August, I’ve been eating quite a bit more processed vegan foods. Don’t get me wrong: I think meat analogues and frozen dinners have a place in the vegan paradigm, and I’m not scared to consume them as I once was. But on the whole, where my day-to-day meals are concerned, I really do feel my best eating unprocessed plant foods.

Whenever we want pasta (which, in the winter, is always), we always buy the Whole Foods 365 meatballs. They’re yummy in a gluten-y way but not exactly great for you. This weekend, upon running out of said meatballs, I decided to try my hand at something homemade. These easy lentil and millet meatballs were the result.

In addition to being unprocessed, these easy vegan meatballs are packed with nutrients. Millet contains easily assimilated amino acids (a.k.a. protein builders) and is also a good source of vitamin B1. Lentils, as we all know, are also a great source of plant-based protein and may contain up to 18g of protein per cup (cooked) depending on the variety of lentil. Indeed, these meatballs will keep you satiated!

Easy Lentil-Millet Vegan Meatballs

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Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 6-8 large meatballs
Ingredients
  • 1 cup lentils, cooked
  • 1 cup millet, cooked
  • 1/3 cup sun-dried tomatoes (dried or oil-packed), chopped
  • 4-5 leaves fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided

Directions

1. In a food processor, add lentils, millet, and sun-dried tomatoes and pulse until well combined. Add remaining ingredients except the olive oil and pulse until the mixture is well incorporated and beginning to stick together. Finally, with the food processor running, drizzle in one tablespoon of the olive oil. Pinch mixture with two fingers to ensure it sticks together easily. If it doesn’t, add another half tablespoon of olive oil.

2. Heat remaining olive oil in a large skillet over medium heat. Roll meatball mixture into balls (I did two tablespoons per ball; for smaller meatballs, use one) and place on heated skillet. Repeat until all meatballs are rolled out. Sauté until browning and fragrant–about 5 minutes.

3. Serve with your choice of pasta and sauce. You can use leftovers to top salads, add to wraps…the possibilities are endless!

Also by Molly: Warm Golden Turmeric Milk

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @mollyrose009.
Molly Lansdowne

@molly_lansdowne

Vegan. Boston, MA.
@ScottRidesBikes jesus christ - 1 day ago
  • Christiana Tawzer Brown

    Is this green lentils or red lentils? I’m assuming green lentils based on the picture.

  • stevedesign

    These look amazing! Will they keep in the freezer?

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