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Quinoa Lentil Mushroom Meatballs
$3.00 Recipe/$0.75 Serving
Quinoa lentil mushroom meatballs are the perfect weeknight meal paired with pasta. Equally great served with a dipping sauce for your next party or gathering, these vegan meatballs area easy to make and are insanely satisfying! Naturally gluten free, dairy free and vegan friendly.
Cook the quinoa and lentils first if you do not have leftovers on hand (see below for instructions).
Preheat the oven to 400F.
Heat a large skillet over medium heat. Spray with olive oil spray and add mushrooms.
Cook mushrooms 6-7 minutes, until water has been released and they start to brown.
Add the cooked quinoa, cooked lentils and everything but the mushrooms to the food processor.
Pulse the food processor to distribute the spices and seasonings.
Add the cooked mushrooms to the food processor and pulse until everything is well combined and broken up. Do not over mix, you do not want to create a paste.
Place parchment or a silicone liner on a baking sheet. Spray lightly with olive oil spray.
Using a tablespoon, scoop out a large tablespoon of the quinoa lentil mixture into your hands. Roll into a ball shape (should be about the size of ping pong ball) and place them on the baking sheet. Repeat until you have about 15.
Bake at 400F for 15 minutes.
Remove from oven and carefully flip the meatballs so they can brown well on both sides. Cook 10 more minutes.
Remove from the oven and allow to cool slightly before serving.
Tips on cooking lentils and quinoa:
You can cook the lentils and quinoa separate or even buy them at the store pre-cooked. You can find steamed lentils in the refrigerated section of most grocery stores or even in the canned beans aisle.
You can find pre-cooked quinoa in most freezer sections of the grocery store.
Stovetop: You can cook the quinoa and lentils together on the stove. Simply combine ½ cup of lentils with ½ cup of quinoa and add 2 cups of water. Cover the pot, bring to a boil and turn the heat down to a simmer. Cook for 15 minutes until the lentils are fully cooked. Note: this will make more of the quinoa lentil mixture than you need but the leftovers are great in salads or grain bowls.
Instant Pot: Combine the lentils and quinoa in the instant pot with 2 cups of water. Add the lid, make sure it is sealed and cook on high pressure for 6 minutes. Allow to naturally release pressure for 10 minutes before manually releasing it. Note: this will make more of the quinoa lentil mixture than you need but the leftovers are great in salads or grain bowls.
Lentils: If you don't have lentils, you can use black beans or white beans (cannellini or great northern white beans) or french green lentils.
Quinoa: If you don't have quinoa, you can use cooked brown rice. It will create a slightly different texture but will still be very good.
Coconut aminos: You can also use soy sauce (not gluten free) or tamari