Lentil Walnut Meatballs with Nutmeg

These Lentil Walnut Meatballs with Nutmeg offer a savory plant-based twist on a classic. Combining lentils, walnuts, and nutmeg, they deliver a delightful taste experience. Ideal for vegetarians, vegans, or anyone eager to explore new flavors, these meatballs are packed with protein and rich in taste. Crafted for a meatless meal, they promise to bring nourishing comfort and distinctive flavor to the table, with a blend that seamlessly balances earthiness and warmth. A perfect addition to any culinary lineup, these meatballs provide both flavor and nutrition without compromising on satisfaction.

Ingredients

• 1 cup cooked lentils
• 1/2 cup walnuts, chopped
• 1 tsp ground nutmeg
• 1/2 cup breadcrumbs
• 1/4 cup flaxseed meal
• 1 Tbsp soy sauce
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1 Tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine the cooked lentils, walnuts, nutmeg, breadcrumbs, flaxseed meal, soy sauce, garlic, and parsley. Pulse until the mixture is well combined but not completely smooth.
3. Using your hands, form the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
4. Drizzle the meatballs with olive oil evenly to ensure a crispy exterior.
5. Bake in the preheated oven for 20-25 minutes, until they are golden brown and cooked through.
6. Serve the lentil walnut meatballs warm, paired with your favorite sauce or as a topping over pasta.

Keywords: Dinner, Lentil, Walnut, Protein-rich, Plant-based

Spice Rack: Nutmeg, Garlic Powder

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