Foodie Friday: Pea and Lentil Balls

Happy Friday! Growing up, one of my favorite dinners was spaghetti and meatballs. There’s something so familiar and homey about a big bowl of pasta and meatballs. Today I eat a mostly plant-based diet so I wanted to experiment with meatballs. These Pea and Lentil Balls are vegan, gluten free, and still packed with flavor and protein. I hope you’ll give them a whirl on your next spaghetti night!

Pea and Lentil Balls (V+GF)

Ingredients:

  • 1 can lentils drained and rinsed
  • 2 Cups of peas, I used canned
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons of water)
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon parsley
  • 1/2 Teaspoon Basil
  • 1/4 Teaspoon chili flakes
  • 1 Tablespoon gluten free flour
  • Salt and Pepper to taste

Directions:

  • Preheat the oven to 425 degrees and make flax egg. Allow mixture to thicken for 10 minutes.
  • Place lentils and peas in a food processor. Pulse until slightly combined. Add flax egg and spices and pulse until combined.

  • Roll in to balls and place on parchment lined baking sheet. My mixture made 16 in total and I made them quite large.
  • Bake in the oven for 25-30 minutes until browned.

  • Serve over your favorite pasta and sauce. I did not have red sauce left so I tossed my pasta in olive oil, garlic, pepper, and basil. 

Happy mother’s day to all of my mama’s out there. I hope you all enjoy your weekend! Until Monday, happy rolling!

Favorite childhood dinner? Favorite type of pasta?

Tell me in the comments below!

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