What’s Cookin’ Wednesday – BBQ Lentil Meatballs

Zach is a huge BBQ fan so I was thrilled when I found a really good and fairly easy BBQ meatball recipe! It does have more ingredients than I usually like to use but it makes so many so it’s totally worth it. We serve ours with a mixture of cauliflower and brown rice and it’s delicious!

Ingredients:

-1 tsp Basil

-1/4 tsp garlic salt

-2 cups lentils, drained and rinsed

-2 cups of white mushrooms

-1/2 onion (I use frozen)

-3/4 cup BBQ sauce of your choice

-1 tbsp vegan butter

-2 tbsp Worcestershire sauce

-1 cup brown rice (cooked)

-2/3 cup dry oats

-1/2 tsp salt

-2 tbsp olive oil

-1/2 cup panko breadcrumbs

Directions:

- Preheat oven to 350 degrees F.

-Add vegan butter and 1 tablespoon of olive oil to a large pan over medium-high heat. Add chopped onions and mushrooms. Cook until vegetables are fully translucent.

-Once cooked turn off the heat and set aside.

-Take half your lentils and add to a food processor along with your cooked mushrooms and onions.

-Process until combined. The mixture will be wet and sticky. It should hold and bind together without a problem.

-Take your mixture and add it to a large mixing bowl.

-Next the other half of your lentils, cooked rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, worcestershire, and bbq sauce.

-Mix together until fully combined.

-Start to form your lentil balls placing each one on a pan lined with parchment paper.

-Brush lentil meatballs with 1 tablespoon of oil (this will help them get that caramelized color as if you were pan-frying them) and extra barbecue sauce (as much as you like).

-Place in the oven for about 20 minutes total. After 10 minutes, flipped them on the other side for an even cook.

-You can brush on an extra layer of BBQ sauce if you like and finish baking.

Once fully cooked, take out the oven and allow it to cool. Serve with your favorite sides or as an appetizer!