Mouthwatering Swedish Lentil Balls with Mushroom Gravy

Whether you're have mashed potatoes and gravy or pasta and marinara, these are the perfect alternative to traditional meatballs. These hearty Swedish Lentil Balls have more flavor and texture than the average meatball.

Mushrooms, lentils, and walnuts give them a “meaty" texture, and the seasoning combo will make you want one after another. Even your omnivore friends and family will be happy and full after a dish with these veggie balls.

Swedish Lentil Balls with Mushroom Gravy

By Chef Katie Mae

Makes 20–24 balls | Ready in 40 minutes | Stores 5 days in fridge

INGREDIENTS

• 6 oz onion, chopped (1 medium)
• 8 oz sliced crimini mushrooms (2 cups)
• 4 cloves garlic, minced
• 3 cups cooked green lentils
• 3 oz walnuts or pecans (¾ cup)
• ½ cup rolled oats or quinoa flakes
• 2 tablespoons ground flax seed
• 2 tablespoons apple cider or rice vinegar
• 1 tablespoon stoneground mustard
• ½ tablespoon no-salt seasoning (i.e. Benson’s Table Tasty) or tamari
• ½ tablespoon tamarind paste
• ½ tablespoon dried thyme
• ½ tablespoon dried sage
• ½ teaspoon red pepper flakes, or more to taste
• ½ teaspoon ground black pepper, or more to taste

DIRECTIONS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Add the onion, mushroom, and garlic to a sauté pan over medium heat. Cover and sauté for 5 minutes, or until onions are translucent and the mushrooms are tender.
3. Transfer the veggies to a large food processor. Add the cooked lentils, walnuts, and rolled oats. Pulse a few times to mix well, but leave it semi-chunky. It will look slightly dry, but that’s what you want.
4. In a small bowl whisk together the ground flax, vinegar, mustard, no-salt seasoning, and tamarind paste. Set aside until needed.
5. Transfer what’s in the food processor to a large bowl. Add the thyme, sage, and red pepper flakes, and black pepper. Add the flax-vinegar blend. Mix well. Feel free to use clean hands.
6. Take a small handful of the mixture and roll into a 1–1½-inch ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, placing the balls about an inch apart.
7. Bake for 20 minutes. Turn the balls half-way through this time, so you don’t have one side more browned and much flatter than the rest of the ball. Enjoy warm.

CHEF'S NOTES

My favorite way to have these lentils balls is over Fluffy Mashed Potatoes with my Creamy Mushroom Gravy. However, they'd also be delicious paired with an oil-free Marinara Sauce.

They're also tasty just plain and simple. Feel free to serve them with any potatoes, winter squash, whole grain, or noodle of your choosing.