These baked meatless meatballs are made with mushrooms, quinoa, lentils, ground almonds, flaxseed and dried herbs.
2 people made this
450g chestnut or button mushrooms, chopped
280g cooked quinoa
280g cooked lentils
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons natural yeast extract
30g ground almonds
1 1/2 teaspoons Worcestershire sauce
1 pinch dried sage
1 pinch dried oregano
1 pinch dried basil
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried mint
1 pinch cayenne pepper
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
Place mushrooms, quinoa, lentils, onion and garlic in a food processor or blender; pulse until coarsely combined.
Sprinkle yeast extract, ground almonds, flaxseeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint and cayenne pepper into the food processor. Blend until mixture is combined but still slightly lumpy.
Shape mixture into balls and arrange on the prepared baking tray.
Bake in the preheated oven until slightly crispy on the outside but moist on the inside, about 15 - 20 minutes.