Irresistible Lentil and Walnut “Meatballs” Recipe

Lentil and Walnut “Meatball” is a culinary masterpiece that combines rich, earthy flavors with a delightful crunch. Imagine biting into a perfectly seasoned ball of goodness that’s crispy on the outside and tender on the inside, all while wafting aromatic hints of garlic and herbs that dance through the air like a culinary ballet.

This dish isn’t just food; it’s a heartwarming experience. I remember the first time I made these Lentil and Walnut “Meatballs” for my family, and their eyes lit up as they took their first bites, silently conveying pure joy. Perfect for cozy dinners or impressing friends at gatherings, they promise an explosion of flavor with every morsel.

I still chuckle recalling how my friends couldn’t believe these were plant-based meatballs when I served them at my last dinner party.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lentils: Use brown or green lentils which hold their shape better during cooking.
• Walnuts: Choose fresh walnuts; they add a delightful crunch and nutty flavor.
• Onion: A medium onion works perfectly; sauté until translucent to bring out its sweetness.
• Garlic: Fresh garlic cloves are essential; they add a robust flavor that elevates the dish.
• Breadcrumbs: Use plain breadcrumbs for binding; they help achieve the perfect meatball texture.
• Fresh Parsley: Chopped parsley adds freshness; don’t skip it for that pop of color!
• Spices (Cumin & Paprika): These spices provide depth; adjust based on your taste preference.
• Olive Oil: Use good quality olive oil; it enhances flavor during cooking and adds moisture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lentil and Walnut “Meatball”

Cook the Lentils: Rinse one cup of lentils under cold water. In a medium pot, combine them with three cups of water. Bring to a boil, then simmer for about 20 minutes until tender but not mushy.

Sauté Aromatics: While lentils cook, heat two tablespoons of olive oil in a skillet over medium heat. Add one chopped onion and sauté until golden brown and fragrant—about five minutes—then stir in minced garlic for the last minute.

Combine Ingredients: In a large bowl, combine cooked lentils, sautéed onions and garlic, one cup of chopped walnuts, half a cup of breadcrumbs, chopped parsley, cumin, paprika, and salt. Mix until well combined.

Form Meatballs: Using your hands (get messy!), shape the mixture into small balls—about two tablespoons each—and place them on a lined baking sheet.

Bake to Perfection: Preheat your oven to 375°F (190°C). Bake meatballs for 25-30 minutes until golden brown and firm to touch. Flip halfway through for even browning.

Serve & Enjoy: Once cooked, let them cool slightly before serving. Serve with your favorite sauce or on pasta—enjoy those mouthwatering flavors!

With each bite of these Lentil and Walnut “Meatballs,” you’ll experience comforting warmth paired with delightful crunchiness that makes them irresistible! Whether you serve them as appetizers or main dishes, they’re sure to become favorites in your home!

Perfecting the Cooking Process

Start by prepping your lentils and walnuts; cook the lentils first until tender, then sauté onions and garlic. Next, pulse the walnuts in a food processor before combining everything in a bowl for mixing. Form meatballs and bake them for 25 minutes at 375°F, ensuring they develop a deliciously crispy exterior while remaining tender inside. This sequence keeps flavors vibrant and cooking efficient.

Add Your Touch

Feel free to customize your Lentil and Walnut “Meatball” by adding spices like cumin or smoked paprika for extra depth. You can also replace walnuts with pecans or almonds if you prefer. For those who love heat, a sprinkle of red pepper flakes could add just the right kick! Get creative with sauces too—marinara or tahini drizzle work wonders!

Storing & Reheating

To store your meatballs, let them cool completely before placing them in an airtight container in the fridge for up to five days. When reheating, pop them in the oven at 350°F for about 15 minutes to maintain their crispiness. Alternatively, you can microwave them for a quicker option but be aware that they might lose some texture.

Cooking my first batch of Lentil and Walnut “Meatball” was nothing short of an adventure—I accidentally added cinnamon instead of cumin! Surprisingly, it turned out deliciously unique, which led to laughter-filled dinners with friends who still talk about that spicy meatball mishap.

FAQ

What can I serve with Lentil and Walnut “Meatballs”?

Pair these flavorful meatballs with spaghetti for a classic twist or serve over quinoa for a protein-packed meal. You can also enjoy them on pita bread with fresh veggies as a delightful sandwich option! Whichever way you choose to serve them, adding a drizzle of tahini or marinara sauce will elevate their taste.

Can I freeze Lentil and Walnut “Meatballs”?

Absolutely! Freeze uncooked meatballs on a baking sheet until solid, then transfer them into freezer bags. They can last up to three months stored this way. When you’re ready to cook them, bake straight from frozen; just allow an additional five minutes in the oven.

Are these meatballs vegan-friendly?

Yes! This recipe is completely plant-based since it uses lentils and walnuts as primary ingredients without any animal products involved. They are perfect for vegans looking for hearty alternatives without compromising on taste.

How do I know when my Lentil and Walnut “Meatballs” are done?

You’ll know they’re ready when they turn golden brown on the outside after about 25 minutes of baking at 375°F. A quick internal temperature check should read around 165°F if you want to be sure they’re cooked through!

Conclusion for Lentil and Walnut “Meatball”

In conclusion, crafting your own Lentil and Walnut “Meatball” is not only easy but incredibly rewarding! With simple steps like cooking lentils first, customizing flavors, proper storage techniques, and fun serving suggestions, there’s no reason not to give this recipe a try! Whether enjoyed solo or as part of a larger feast, these meatballs will undoubtedly win hearts (and stomachs) everywhere they go!

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Lentil and Walnut Meatballs

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Approximately 12 meatballs 1x

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Description

Lentil and Walnut “Meatballs” are a delicious plant-based alternative that perfectly blend earthy lentils and crunchy walnuts into flavorful bites. Crispy on the outside and tender within, these meatballs are infused with garlic and herbs, making them ideal for cozy dinners or impressing guests at gatherings. Easy to prepare, these versatile meatballs are a delightful addition to any meal.

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Ingredients

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• 1 cup cooked lentils (brown or green)
• 1 cup chopped walnuts
• 1 medium onion, diced
• 2 cloves garlic, minced
• ½ cup plain breadcrumbs
• ¼ cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt to taste

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Instructions

1. Cook the lentils by rinsing and boiling in water for about 20 minutes until tender but not mushy.
2. Sauté diced onion in olive oil over medium heat until golden brown, then add minced garlic and cook for an additional minute.
3. In a bowl, mix cooked lentils, sautéed onions and garlic, walnuts, breadcrumbs, parsley, cumin, paprika, and salt until well combined.
4. Form the mixture into small balls (about two tablespoons each) and place on a lined baking sheet.
5. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown and firm to touch.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Plant-Based

Nutrition

• Serving Size: 1 serving
• Calories: 90
• Sugar: 0g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg