Veggie Lentil and Rice Balls

Forget store-bought vegan meatballs full of unpronounceable fillers – these little balls of pure deliciousness can be made at home with simple ingredients. Easy and crowd-pleasing, this reimagination of my popular Veggie Lentil and Rice Burgers is an ideal way to get lentils, spinach, zucchini and other veggies on your plate in a way that even veggie-averse eaters can’t resist trying.

Whole Food Plant-Based, Vegan, Oil Free, Refined Sugar Free.

I’ve been blown away by the response to my Veggie Lentil and Rice Burgers. It’s one of the most popular recipes on my site. And while they’re amazing eaten burger-style, I want everyone to know that they also make some awesome veggie balls. They’re like meatballs, but without any of the drawbacks of ground beef.

If you want to cut down on the prep work involved, you can cook the recipe the day before and have it ready to go in the fridge. You can also chop the vegetables in a food processor. That should knock a good 5 to 10 minutes off your cooking time. I know it doesn’t sound like a lot, but even a few minutes of extra time with your family or just reading a book quietly can go a long way!

The sky really is the limit with these meatballs. They’re equally at home crowning a plate of spaghetti with tomato sauce as they are tucked into a bowl with rice, some nice leafy greens, and whatever veggies you’re in the mood for. You can even put them inside a tortilla wrap and bring them to the beach or a picnic.

But perhaps one of my favorite ways to eat these is cold straight from the fridge when I need a satisfying snack. And if I have some avocado dip on hand, there’s only one way this story is going to end!

Another good thing about these balls is the fact that they’re so soft. Yes, they get a nice little crust on them in the oven, but they’re still super soft, so you can serve them to young and old alike. They’re a great change of pace from purees when you’ve got a toothache or your kids have a really loose tooth.

If you love the flavor of these meatballs, be sure to try their sister recipe, my Veggie Lentil and Rice Burgers, when those burger cravings strike!

Ingredients:

Makes 24 Veggie Balls

Note: These are the same ingredients as my Veggie Lentil and Rice Burgers

-235 g (8 1/2 oz or 3 1/8 cups) cooked green lentils (a large can of approx. 390 g / 15 oz), drained and rinsed thoroughly 

Note: If you’re using dry lentils, you need 100 grams (3 1/2 oz or 1/2 cup). Make sure to soak them overnight and drain and rinse thoroughly before cooking them on the stove for approximately 20 to 25 minutes. If possible, I recommend cooking the lentils the day before if you’re using dry instead of canned.

-70 g (1/2 cup) onion, chopped (roughly 1 small onion)

-3 cloves of garlic, chopped  

-60 g (3/4 cup) jumbo oats, pulsed into oat flour

-110 g (1/2 cup + 2 tablespoons) - - uncooked weight - - wholegrain brown rice (cooked and rinsed)

-10 g (2 teaspoons) nutritional yeast flakes

-Flax egg (Combine 1 tablespoon ground flaxseed with 3 tablespoons water)

-Approximately 100 ml (1/2 cup) low-sodium vegetable stock

-40 g (1 cup + ½ cup) fresh baby spinach

-100 g (3 ½ oz) zucchini, chopped (roughly 1 small zucchini)

-2 tablespoons tamari sauce

-20 ml (approx. 1 tablespoon) BBQ sauce of choice (tomato paste also works)

-140 g (5 oz) mushrooms, chopped (roughly 7 medium mushrooms)

Seasoning:

-1/4 cup fresh parsley

-1 teaspoon dried basil

-1/2 teaspoon organic turmeric

-salt and black pepper to taste

Method:

1.       Follow steps #1 through #6 for my Veggie Lentil and Rice Burgers.

2.       Preheat the oven to 350 F / 170 C and line two baking dishes with baking paper.

3.       Shape the balls using the palm of your hands. Each Veggie Ball will take about 1 super-duper heaping tablespoon of the mixture. Clean your hands between each ball to avoid sticking.

4.       Bake in the oven for about 30 to 33 minutes.

5.       You can serve them in a buddha bowl with other ingredients, in a sandwich, or with your favorite pasta sauce. I like eating them cold straight from the fridge as a snack, too. PS: These are freezer-friendly, so they make for a perfect meal prep recipe!

Nutritional Facts per serving of 6 Veggie Balls:

Calories: 278

Carbs: 46 g

Protein:  12.7 g

Fats: 3.7 g

Fiber:  7.8 g