Tender, savory, and oh so flavorful vegan lentil meatballs. This recipe is simple, easy, and pairs perfectly with a traditional tomato sauce.
In a large skillet, heat 1 tbsp neutral-flavored oil. Add mushrooms, onion, garlic, and a pinch of salt. Saute for 5-6 minutes until onions are soft and translucent. Add to a food processor along with the rest of the meatball ingredients.
Blitz until combined and a thick paste-like mixture forms. Spoon mixture into a large bowl, cover with plastic wrap, and place in the freezer for 15 minutes.
Line a large baking sheet with parchment paper. Lightly wet your hands then use a small scoop to take a bit of the meatball mixture and roll into a ball. Place on the prepared baking sheet. Repeat with the rest of the mixture. Freeze meatballs for 20 minutes.
In the meantime, preheat the oven to 425°F. Bake meatballs for 30 minutes or until golden brown.
Serve meatballs with prepared spaghetti sauce and pasta.