While no tools are necessary to make these yummy vegan meatballs, you will need a food processor to make the walnut miso parmesan if you choose.[br] Toss the meatballs in a tomato sauce before serving with pasta, or you can cook the meatballs in the sauce.
2cupscooked green lentilsbrown lentils work too. Cook them until soft, but not overly mushy
¼cupnutritional yeast
½tspfennel seed
2tbspfresh parsleyfinely chopped
Pinchof dried or fresh thyme
1tspsea salt
1tspblack pepper
1/2-1tspcrushed red chili flakes
½-⅔cupbreadcrumbs
Walnut Parmesan
1cupwalnutstoasted or raw
¼cupnutritional yeast
1tbspmellow miso
Instructions
Preheat the oven to 350° and line two baking sheets with parchment paper. If you plan on cooking them in an airfryer or on the stove, you can skip this part.
Combine the flaxseed and water and set aside to thicken for 5 minutes.
Combine the other meatball ingredients in a mixing bowl. Add the flax "egg", and stir well to blend all of the ingredients. If the batter isn't coming together, use your clean hands to mix.
Form the lentil mixture into balls. Each should be about 2 tablespoons.
If baking: Place them onto one baking sheet and bake for 20-30 minutes, until they are slightly browned on the outside and tender inside.
If cooking in an airfryer: fill the air fryer basket, keeping 1" between meatballs. Cook on 350° for 10 minutes.
Walnut Parmesan
Place the ingredients into a food processor and pulse until a chunky crumble is remaining.
Transfer to a serving bowl to serve over the spaghetti.