Description
This Vegetarian Meatballs Recipe offers a wholesome and flavorful alternative to traditional meatballs, using lentils, cremini mushrooms, and aromatic seasonings. Roasted Roma tomatoes add a rich, tangy complement, all served over cooked pasta and garnished with fresh basil and Parmesan cheese. Perfect for a nourishing and satisfying meat-free meal.
Ingredients
Scale
Roasted Tomatoes
- 2 pounds Roma tomatoes, halved
- 3 teaspoons Italian seasoning (divided)
- 2 ½ teaspoons kosher salt (divided)
- ¼ cup extra-virgin olive oil
Meatballs
- 1 cup dried lentils (or 2½ cups cooked lentils)
- 8 ounces cremini mushrooms, tough stems removed
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 ½ cups panko breadcrumbs
- ¼ teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ½ cup extra-virgin olive oil plus more for brushing
To Serve
- 12 ounces pasta, cooked
- ½ cup loosely packed, roughly chopped fresh basil
- Additional freshly grated Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and place racks in the upper third and lower third positions for even roasting.
- Prepare the Tomatoes: In a large bowl, toss the halved Roma tomatoes with 1 teaspoon of Italian seasoning, 1 teaspoon of kosher salt, and ¼ cup of extra-virgin olive oil. Arrange them cut side down on a large rimmed baking sheet.
- Cook the Lentils: If using dried lentils, place them in a saucepan and cover with water by about 4 inches. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered until tender but not mushy, about 20 minutes. Drain and set aside.
- Process the Mushrooms: Using a food processor, pulse the cremini mushrooms until they reach the size of peas.
- Sauté Onion, Garlic, and Mushrooms: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the finely chopped onion and cook, stirring often, until translucent, about 4-5 minutes. Stir in the minced garlic and pulsed mushrooms, cooking for another 3-4 minutes until the moisture evaporates and garlic is fragrant. Remove from heat.
- Combine Mixtures: Transfer the onion, garlic, and mushroom mixture to the food processor along with the cooked lentils. Pulse about 20 times, scraping down sides once to combine thoroughly but retaining some texture.
- Mix Meatball Ingredients: In a large bowl, combine the lentil mixture with panko breadcrumbs, the remaining 2 teaspoons Italian seasoning, ¼ teaspoon cayenne, the remaining 1½ teaspoons kosher salt, beaten eggs, and freshly grated Parmesan cheese. Mix well until uniform.
- Shape the Meatballs: Roll the mixture into 1½-inch balls, approximately 2 tablespoons each, yielding around 24 meatballs. Place them on a second rimmed baking sheet and lightly brush each with olive oil.
- Roast Tomatoes and Bake Meatballs: Place both baking sheets in the oven. Roast the tomatoes and bake the meatballs for 30 minutes total. At the 15-minute mark, rotate the pans and turn each meatball to ensure even browning and cooking.
- Assemble and Serve: In a large serving bowl, combine the cooked pasta with the remaining ¼ cup olive oil and chopped fresh basil. Add the roasted tomatoes and baked vegetarian meatballs. Toss gently, then top with additional freshly grated Parmesan cheese before serving.
Notes
- You can substitute cooked lentils for dried lentils; be sure to measure accordingly (2½ cups cooked).
- Use freshly grated Parmesan for the best flavor and texture.
- Lightly brushing the meatballs with olive oil ensures they brown nicely without drying out.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Roasting the tomatoes first concentrates their flavor and enhances the dish.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 75 mg
