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 versatileIn this recipe, we will also prepare them in a rich sauce using the Vegan wood-fired broth from El Paeller, 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 key to 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 baseIn this recipe we use cooked lentils, but you can also experiment with other legumes such as chickpeas or beans. The important thing is to make sure you drain them well before using them to avoid a dough that is too wet.
- Bonding agentsLegumes alone don't have the necessary cohesion to form firm meatballs. Here we use chickpea flour and oat flakes, which not only help to bind the dough but also add nutritional value.
- Aromas and spicesGround 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 to add flavor to the mix.
- CookingBaking is one of the best ways to cook vegan meatballs because it allows them to brown evenly without needing 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
Here's how to prepare these delicious lentil meatballs in sauce. Following this recipe, you'll get 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 jar of cooked lentils (approximately 400g)
- 1 large onion
- 2 medium carrots
- 1 red or green bell pepper (according to your preference)
- 50g of chickpea flour
- 50g of oat flakes
- 1 teaspoon of 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 vegetablesFinely chop the onion and carrots. In a frying pan with a little olive oil, sauté them over medium heat until softened and translucent. This may take about 10 minutes. Once ready, transfer them to a large bowl.
- Prepare the meatball mixtureAdd the cooked and drained lentils to the bowl with the sautéed vegetables. Add a pinch of salt to taste. Using an immersion blender, lightly blend the mixture. Don't aim for a completely smooth purée; ideally, some lentil pieces should remain for texture.
- Add the dry ingredientsAdd the chickpea flour, rolled oats, and ground coriander. Knead well until all the ingredients are perfectly combined and you have a smooth dough.
- Form the meatballsWith your hands, form walnut-sized balls. Place the meatballs on a baking tray lined with baking paper.
- BakePreheat the oven to 200°C. Bake the meatballs for 20 minutes, turning them over halfway through cooking so they brown evenly.
Preparing the sauce
- SofritoWhile the meatballs are baking, prepare the sauce. Finely chop the remaining half onion and the bell pepper. In a large saucepan, add a drizzle of olive oil and sauté the vegetables over medium heat until tender.
- Add the vegan brothOnce the sofrito is ready, add the Vegan wood-fired broth from El PaellerBring the mixture to a boil, then reduce the heat. Let it simmer for 5 minutes to allow the flavors to meld.
- Add the meatballsRemove the meatballs from the oven and add them to the casserole dish with the sauce. Cook everything together over low heat for another 15 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 become infused with the sauce.
Presentation
Serve the meatballs with their piping hot sauce. You can accompany them with some rice, couscous, or even pasta to make this dish a complete and balanced meal. Enjoy these delicious lentil meatballs that, thanks to the Vegan wood-fired broth from El PaellerThey will have an unbeatable flavor!
And if you still have any doubts about the recipe, watch this short video to see the recipe step by step.
Our recommendations and tips for lentil meatballs
- Variety of legumesIf you want to give this recipe a different twist, try using chickpeas instead of lentils, or even a mixture of both. Each legume brings a unique texture.
- Add nutsTo add a crunchy touch and protein, you can incorporate chopped nuts such as walnuts or almonds into the meatball dough before baking.
- Additional sauceIf you prefer thicker sauces, you can add a teaspoon of cornstarch dissolved in cold water to the broth during cooking. This will help thicken the sauce.
- FreezingThese 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 towards the consumption of vegan products has grown considerably, not only for ethical reasons, but also for sustainability and health benefits.In The PaellerWe are aware of this evolution and are committed to offering products that respect the environment without compromising on flavor. Our vegan wood-fired broth is versatile and captures all the flavor of the vegetables. The ingredients it's made with—onion, white cabbage, white turnip, leek, and carrot—make it the perfect addition to any stew, sauce, or paella. You have to try it!
