Hi Monica! You could probably use that, they are already cooked so you’ll skip to step 3. Not sure where to add the cube of bouillon to the mixture but if you decide to experiment, let me know how it goes!
I just tried my first portion of this. I don’t know what I was expecting but these were good. I’ve recently found out I’m intolerant to most types of meat so am looking for vegetarian options. These have a more nutty texture than meat meatballs but flavoursome all the same. I swapped out the carrot for green pepper and they worked fine. Very sticky to form into balls but baked well and held together fine in my sauce. I managed to get 20 balls out of this recipe using a cake pop mould.
I followed the recipe exactly except using dried parsley because I didn’t have fresh. The end result was amazing! Served with pasta, sauce, shredded parm and fresh basil. Loved it! So why 4 stars instead of 5? Because I doubt I will fix it again anytime soon. The prep time was extensive and just not practical for a busy family. I even bought jarred pasta sauce instead of making my usual recipe because I knew the meatballs would take a while. So the meal was excellent, but unfortunately will not become part of our meal rotation.
Hi Kayla! I’ve only tested the recipe as written so it would be hard to say. You likely could, I just have not tried it. If you decide to experiment, let me know how it goes!
Yummy. Easy to make and tastes delicious, It was crunchy and soft inside. We had it with pasta and there was some left overs which we are going to have tomorrow
I love love these Lentil Meatballs and made double batches several times. I use flax eggs. They actually taste like ground chuck. The recipe is a keeper & I just added extra garlic cloves but otherwise Perfect. I eat Gluten Free & put them on Zucchini, yellow squash and spaghetti squash. I belong to kidney groups and have put the recipe on all their sites & they like the Lentil Meatballs also. Thanks for the great recipe❤️
Made these tonight & they were excellent. Didn’t have parsley or tomato paste so added celery with the leaves, fresh ginger & whatever spices I had on hand. Will try making it as a loaf next time as found it messy making into balls. Already shared the link with some friends to try!
This was the most amazing vegan dish I have ever made. I made it with linseed “egg” instead of real one, and homemade tomato pasta sauce. The recipe is absolutely a keeper.
Very good! I only had red lentils in the house and had to use dried parsley instead of fresh, but other than that and a flax egg, I stuck to the recipe! It smelled wonderful and my carnivore son even enjoyed some with his spaghetti. I prefer with zoodles.
They sound great. I have cooked lentils with a little rice from yesterday. I was thinking of using and blending these tomorrow when I olan to make them. Should that be ok, the fact it has rice?
Hi Sophie! I might work, it’s just not something I’ve tested out so can’t say for sure. If you decide to experiment, I’d love to know how it goes! Enjoy!
Could these be eaten cold? What kind of sauce would you add if that is the case? I’m asking because my kid needs high protein snacks before practice, and these look like good finger foods.
Such a hit! I cooked the meatballs in the oven on a bed of tomato sauce and chopped peppers which worked really well. All the meat eaters loved them and they are also still really good the next day. Will make again!
I liked these because I eat very healthy and used to mild flavors. My kids wouldn’t touch these though and I wanted to inch up to a more intense flavor for them. More salt for sure and maybe breadcrumbs instead of oats. That’s a possibility. It’s hard to get teen boys to eat this stuff, unless you are a health nut like me.
Question, not a comment… Could you fry them rather than bake them to obtain a crispier exterior that would more approximate my Italian meatballs (which I fry in olive oil before cooking in sauce)? Also want them to hold up being simmered in pasta sauce… Does it help to chill them after forming in balls before cooking them? I’m concerned they could be mushy… Thanks.
Diane, I’ve never tried this pan method, and I am a little worried they’d fall apart. I’d brush them with a good amount of oil before baking to help them get that crispy crust you are looking for, then toss them in with the sauce at the end.
We made these last night and they were great. I used celery leaves instead of parsley because that is what I had, and added a little veggie parmesan cheese and macadamia nuts and they were delicious.
I’m hoping to try this but can you use canned/tinned lentils and a cube of vegetable stock?
Hi Monica! You could probably use that, they are already cooked so you’ll skip to step 3. Not sure where to add the cube of bouillon to the mixture but if you decide to experiment, let me know how it goes!
Fabulous! I haven’t eaten meat for years, but I think these are the closest to substance and bite and of course deliciousness!! I used the flax egg
I’m so happy that you enjoyed them, Rae! Thank you for sharing this kind review!
I just tried my first portion of this. I don’t know what I was expecting but these were good. I’ve recently found out I’m intolerant to most types of meat so am looking for vegetarian options. These have a more nutty texture than meat meatballs but flavoursome all the same. I swapped out the carrot for green pepper and they worked fine. Very sticky to form into balls but baked well and held together fine in my sauce. I managed to get 20 balls out of this recipe using a cake pop mould.
I’m so happy that you enjoyed them, Helen! Thank you for sharing this kind review!
I followed the recipe exactly except using dried parsley because I didn’t have fresh. The end result was amazing! Served with pasta, sauce, shredded parm and fresh basil. Loved it! So why 4 stars instead of 5? Because I doubt I will fix it again anytime soon. The prep time was extensive and just not practical for a busy family. I even bought jarred pasta sauce instead of making my usual recipe because I knew the meatballs would take a while. So the meal was excellent, but unfortunately will not become part of our meal rotation.
I’m so happy that you enjoyed the recipe, Ali! Thank you for sharing your results!
I’m curious if panko breadcrumbs could be used in place of oats? Trying to use what I have on hand if possible!
Hi Kayla! I’ve only tested the recipe as written so it would be hard to say. You likely could, I just have not tried it. If you decide to experiment, let me know how it goes!
Yummy. Easy to make and tastes delicious, It was crunchy and soft inside. We had it with pasta and there was some left overs which we are going to have tomorrow
Hi Fatumatta! So glad you enjoyed the recipe! Thank you for this kind review!
I love love these Lentil Meatballs and made double batches several times. I use flax eggs. They actually taste like ground chuck. The recipe is a keeper & I just added extra garlic cloves but otherwise Perfect. I eat Gluten Free & put them on Zucchini, yellow squash and spaghetti squash. I belong to kidney groups and have put the recipe on all their sites & they like the Lentil Meatballs also. Thanks for the great recipe❤️
Hi Laurena! So glad you enjoyed the recipe! Thank you for this kind review!
Made these tonight & they were excellent. Didn’t have parsley or tomato paste so added celery with the leaves, fresh ginger & whatever spices I had on hand. Will try making it as a loaf next time as found it messy making into balls. Already shared the link with some friends to try!
Hi Tami! So glad you enjoyed the recipe! Thank you for this kind review!
Can I use red lentils instead?
Hi Lana! Red lentils should work. Hope you enjoy the recipe!
Just made these and ate them with spaghetti and tomato sauce. Really tasty! Thank you
Hi Daniella! So glad you enjoyed the recipe! Thank you for this kind review!
This was the most amazing vegan dish I have ever made. I made it with linseed “egg” instead of real one, and homemade tomato pasta sauce. The recipe is absolutely a keeper.
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
Very good! I only had red lentils in the house and had to use dried parsley instead of fresh, but other than that and a flax egg, I stuck to the recipe! It smelled wonderful and my carnivore son even enjoyed some with his spaghetti. I prefer with zoodles.
Hi PML! So glad you enjoyed the recipe! Thank you for this kind review!
They sound great. I have cooked lentils with a little rice from yesterday. I was thinking of using and blending these tomorrow when I olan to make them. Should that be ok, the fact it has rice?
Hi Sophie! I might work, it’s just not something I’ve tested out so can’t say for sure. If you decide to experiment, I’d love to know how it goes! Enjoy!
There are eggs in this recipe. This is not vegan
That’s correct Debbie, that is why I described it as vegetarian. I do give instructions in the recipe card to make them vegan. Hope you enjoy!
Could these be eaten cold? What kind of sauce would you add if that is the case? I’m asking because my kid needs high protein snacks before practice, and these look like good finger foods.
Hi Christine! You probably could, I just haven’t tried it myself. Any kind of pasta sauce would work, you could even try ketchup? Enjoy!
We made these last night and they were great. This morning the leftovers made a fab snack! So I would say YES!
Love that! Thank you Emma!
Such a hit! I cooked the meatballs in the oven on a bed of tomato sauce and chopped peppers which worked really well. All the meat eaters loved them and they are also still really good the next day. Will make again!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
I liked these because I eat very healthy and used to mild flavors. My kids wouldn’t touch these though and I wanted to inch up to a more intense flavor for them. More salt for sure and maybe breadcrumbs instead of oats. That’s a possibility. It’s hard to get teen boys to eat this stuff, unless you are a health nut like me.
Hi Jackie! So glad you enjoyed the recipe! Thank you for this kind review!
Question, not a comment… Could you fry them rather than bake them to obtain a crispier exterior that would more approximate my Italian meatballs (which I fry in olive oil before cooking in sauce)? Also want them to hold up being simmered in pasta sauce… Does it help to chill them after forming in balls before cooking them? I’m concerned they could be mushy… Thanks.
Diane, I’ve never tried this pan method, and I am a little worried they’d fall apart. I’d brush them with a good amount of oil before baking to help them get that crispy crust you are looking for, then toss them in with the sauce at the end.
We made these last night and they were great. I used celery leaves instead of parsley because that is what I had, and added a little veggie parmesan cheese and macadamia nuts and they were delicious.
So happy to hear that! Thank you Emma!
Would these work in italian wedding soup.
Hi Judith, I haven’t tested it but I think it could. If you decide to experiment, I’d love to know how it goes!