VIDEO RECIPE: Peanut Butter Vegetarian Meatballs
Meatballs are popping on menus across the country in all different shapes and sizes. In this vegetarian take, we replace meat with lentils and add in some Mediterranean spices. This tasty combination echoes the taste of falafel, and is delicious when served over butter lettuce with diced tomatoes!
- Yield:25 Meatballs
- Prep Time:10 Minutes
- Cook Time:20 Minutes
- Total Time:30 Minutes
2 cups cooked lentils
3 large garlic cloves
1/4 cup diced white onion
1 tsp. ground oregano
1/4 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. kosher salt
2 large eggs
1 cup unseasoned breadcrumbs
1 cup warmed tahini
1 large tomato, chopped, for garnish
Butter lettuce leaves, separated, rinsed, and dried
Preheat oven to 375 °F. Puree lentils, Peanut Butter & Co The Bee's Knees, garlic, onion, oregano, coriander, cumin, salt and eggs in food processor until smooth.
Transfer to a bowl and stir in breadcrumbs until evenly combined. Mixture should be thick and hold together. If it’s loose, add a few more tablespoons of breadcrumbs.
Coat hands with oil and roll mixture into 1 inch size balls, adding more oil to coat the meatballs thoroughly. Arrange on lined baking sheet.
Bake 15-20 minutes or until crisp on the outside.
To serve, place a few meatballs inside one lettuce leaf (forming a cup), drizzle with warm tahini, and garnish with chopped tomatoes.