Vegetarian Lentil and Mushroom Meatballs Recipe

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Combine lentils, bay leaf, and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. The lentils should be a little undercooked. Remove from heat, drain, and let cool for a few minutes. Discard the bay leaf.

In a food processor, combine the mushrooms, oats, lentils, parsley, and spices (oregano, red pepper flakes, thyme and tarragon). Pulse or blend until the mixture is pretty well pulverized but not mush.

In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, for about 5 minutes or until onions are translucent and turning golden at the edges. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook for about 5 minutes until browned, stirring constantly.

Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. If you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl.

Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.

In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball or about 1 1/2-inch diameter.

Place each meatball onto the baking sheet, leaving an inch of space around each one. You should end up with 15 or more meatballs.

Bake for 35 minutes, or until golden brown.