I’m not gonna lie.  Eating a clean plant-based diet is HARD!  So so so many of the ‘vegan’ products on the market are filled with artificial sugars, tons of chemicals and a buttload of processed ingredients.  Coming up with a tasty and clean meal for dinner has never been so hard.  I know it will just take time to get used to this lifestyle as it first did with clean eating but I feel out of my league and slightly scared.  I read in a magazine that all kids like refried beans.  I gave them to my kids and they spit them out.  I was told lentil soup would be a big hit.  My son gagged on it.  I was really starting to get worried.  How many times could we eat quinoa loaf and crunchy burgers?   When we started eating clean I would go through my recipes and clean up our favorites.  Why couldn’t I do the same thing now?  You all know I have a thing with meatballs - don’t judge!  Lentils make a great substitute for meat and I knew that I could make a great meatless meatball.  I used an old family recipe and switched a few things around and ended up with a great tasting dinner that everyone loved.  My meat loving hubby gave these 2 thumbs up and even the kids enjoyed them (they didn’t like them too much on their own but once we put a bit of ketchup on top they really seemed to like them).  Whether you’re a meat eater or not, give them a try - you’ll be surprised how little you’ll miss the meat.

~Sarah

Ingredients:

  • 1 cup clean breadcrumbs *see notes
  • 1 tbsp oregano
  • 2 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 1/2 cups diced onions
  • 2 cups grated carrots
  • 3 cups lentils, mashed
  • 2-3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cups cooked rice (a plain short grain or jasmine rice works best)
  • 1 tbsp extra virgin olive oil
Preparation:
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with non stick foil and set aside.
  3. In a large saute pan add oil and heat on high heat.  Once the oil is hot add the carrots and onions and saute until tender.
  4. In a large bowl mix together the carrots and onions with the remaining ingredients.

    Roll into approximately 48 balls and place on a baking sheet

  5. Using the palms of your hands roll the mixture into 1-2 inch sized balls.  Place each ball on the baking sheet and place in the oven for 10-15 minutes or until hot all the way to the center.
  6. Remove from oven and serve over rice, pasta or a salad.  Enjoy!

Nutritional Info:

Makes approximately 48 bites.

Serving size 6 bites.

Nutrients per serving: Calories: 162, Cal. from Fat: 21, Total Fat: 2.5g, Sat. Fat: 0g, Carbs: 27g, Fiber: 8g, Sugars: 4g, Protein: 9g, Sodium: 132mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the fridge for up to one week.  They also freeze rather well.  You can easily reheat in the microwave or oven.

No fancy breadcrumbs are needed for this recipe.  Simply toast a couple pieces of bread and process in a blender, food processor or my favorite - a magic bullet until you have breadcrumbs!  Nice and easy!

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