Vegetarian and vegan meatballs have become an excellent alternative for those looking to reduce their meat consumption without sacrificing the flavor and texture of a traditional dish. Lentil meatballs, in particular, are a nutritious, delicious, and very versatile option . In this recipe, we'll also prepare them in a rich sauce using El Paeller's wood-fired vegan broth , an ingredient that adds that characteristic wood-fired and artisanal touch to the dish, enhancing all the flavors.
What to keep in mind when making vegetarian meatballs
The success of good vegetarian or vegan meatballs lies in the right combination of ingredients that offer not only great flavor but also the perfect texture so they don't fall apart during cooking. Here are some key points to keep in mind when preparing your meatballs:
- Legume base : In this recipe, we use cooked lentils, but you can also experiment with other legumes like chickpeas or beans. The important thing is to make sure you drain them well before using them to avoid a dough that's too wet.
- Binding Agents : Legumes alone don't have the cohesion needed to form firm meatballs. Here, we use chickpea flour and oat flakes, which not only help compact the dough but also provide nutritional value.
- Flavorings and spices : Ground coriander is key in this recipe, but you can customize your meatballs with your favorite spices. Cumin, paprika, or garlic powder are also great options for adding flavor to the mix.
- Cooking : Baking is one of the best ways to cook vegan meatballs because it allows them to brown evenly without the need for much oil. Then, we cook them in the sauce so they absorb all the flavor of the vegan broth.
Vegan lentil meatball recipe, delicious and easy to prepare
Below, we'll show you how to prepare these delicious lentil meatballs in sauce. Following this recipe will give you a tasty, nutritious dish that's perfect for sharing with the whole family.
Ingredients
- 1 liter of vegan wood-fired broth from El Paeller
- 1 large can of cooked lentils (approximately 400 g)
- 1 large onion
- 2 medium carrots
- 1 red or green bell pepper (according to your preference)
- 50 g of chickpea flour
- 50 g of oat flakes
- 1 teaspoon ground coriander
- Salt to taste
- Extra virgin olive oil (EVOO)
Information
- Cooking time: 30-40 minutes
- Servings: 4
- Category: Main Course
Elaboration
Preparing the meatballs
- Sauté the vegetables : Finely chop the onion and carrots. In a pan with a little extra virgin olive oil, sauté them over medium heat until they're well-cooked and soft. This may take about 10 minutes. Once they're done, transfer them to a large bowl.
- Prepare the meatball mixture : Add the cooked and drained lentils to the bowl with the sautéed vegetables. Add a pinch of salt to taste. Using a hand blender, gently blend the mixture. Don't aim for a completely smooth puree; ideally, some lentil chunks remain for texture.
- Add the dry ingredients : Add the chickpea flour, oat flakes, and ground coriander. Knead well until all the ingredients are thoroughly combined and you have a smooth dough.
- Form the meatballs : Using your hands, form them into walnut-sized balls. Place the meatballs on a baking sheet lined with baking paper.
- Bake : Preheat oven to 200°C. Bake the meatballs for 20 minutes, turning them over halfway through so they brown evenly.
Preparing the sauce
- Sofrito : While the meatballs are baking, prepare the sauce. Finely chop the remaining half onion and the bell pepper. In a large saucepan, add a splash of EVOO and sauté the vegetables over medium heat until tender.
- Add the vegan broth : Once the sofrito is ready, add El Paeller's wood-fired vegan broth . Bring the mixture to a boil and then reduce the heat. Let it simmer for 5 minutes to allow the flavors to blend.
- Add the meatballs : Remove the meatballs from the oven and add them to the casserole with the sauce. Cook everything together over low heat for 15 more minutes, or until the broth has reduced and the sauce has thickened. This step will allow the meatballs to absorb the flavor of the broth and soak up the sauce.
Presentation
Serve the meatballs piping hot with their sauce. You can accompany them with rice, couscous, or even pasta to make this dish a complete and balanced meal. Enjoy some delicious lentil meatballs that, thanks to El Paeller's wood-fired vegan broth , will have an unparalleled flavor!
And if you still have questions about the recipe, watch this short video to see the recipe step by step.
Our recommendations and tips for lentil meatballs
- Variety of legumes : If you want to add a different twist to this recipe, try using chickpeas instead of lentils, or even a mix of both. Each legume contributes a unique texture.
- Add nuts : To add crunch and protein, you can add chopped nuts like walnuts or almonds to the meatball dough before baking.
- Additional sauce : If you like thicker sauces, you can add a teaspoon of cornstarch diluted in cold water to the broth during cooking. This will help give the sauce more body.
- Freezing : These meatballs freeze very well, both cooked and raw. You can make a large batch and freeze them in portions to enjoy when you don't have much time to cook.
In recent years, the trend toward vegan products has grown considerably, not only for ethical reasons but also for sustainability and health benefits. At El Paeller , we are aware of this evolution and are committed to offering products that respect the environment without compromising flavor. Our wood-fired vegan broth is versatile and incorporates the full flavor of the vegetables it's made with. The onion, white cabbage, turnip, leek, and carrot combined make it the perfect addition to any stew, sauce, or paella. You have to try it!
