Low Sodium Plant-Based Meatballs

Finally a low sodium plant-based meatballs recipe that actually gets the job done. These vegan meatballs are the real deal and a must-try!

Vegan Lentil Meatballs
Anthony Valentine

Vegan Lentil Italian Meatball Recipe

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Sodium 98 mg
Potassium 545 mg
Phosphorus 225 mg
Protein 14 g
Although this recipe requires a bit more time and effort, it's worth it. These low sodium vegan lentil meatballs may even remind you of your favorite Italian meatballs. If you're a vegan and eat low sodium then this recipe is a must-try for you. You can make a bunch and freeze them for later. Use them in tacos, sandwiches, pasta and more.
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Servings 8 servings
Calories 194 kcal
Course Dinner, Lunch
Cuisine Fusion, Italian

Equipment

  • Food Processor
  • Rubber spatula
  • Sheet pan
  • Parchment paper
  • Shallow Sauce Pot
  • Cutting Board
  • Chef knife
  • Measuring cups
  • Measuring spoons
  • Tongs

Ingredients 

  • 2 cups Lentils, brown
  • 4 cups Vegetable stock
  • 1/3 cup Nutritional yeast
  • 1/2 cup Onions, small diced
  • 1 tbsp Garlic, minced
  • 1 tbsp Oregano, dried
  • 1 tbsp Basil, dried
  • 1 tbsp Rosemary, dried
  • 1/4 cup White wine
  • 1/4 cup Tomato sauce
  • 1 tsp Xantham gum
  • 2 tbsp Vegetable oil
  • 1/4 tsp Kosher Salt
  • Pinch of Black Pepper

Instructions 

  • Add the vegetable oil to a shallow sauce pot and turn the heat to medium. Add the onions and cook for 3-4 minutes or until they begin to turn translucent. Add garlic and cook for an additional 2-3 minutes or until both the onions and garlic are sweated out.
  • Add the lentils in with the onions and garlic and mix around well. Cook for 3-4 minutes.
  • Deglaze the pan with the white wine and add in the vegetable stock followed by the tomato sauce, rosemary, oregano basil, salt, abd pepper.
  • Reduce the heat to a simmer and cook until all liquid is gone. About 30-45 minutes.
  • Let cool for 15-20 minutes. You can place it in the refrigerator if you'd like In the meantime, turn your oven on convection bake 400°.
  • Add the mixture, nutritional yeast, and xantham gum to a food processor and blend until fully smooth. Make sure to turn the machine off periodically to scrape down the edges so everything is fully incorporated and blended.
  • Roll into 1" diameter balls and place onto a parchment-paper-lined sheet pan. Bake at 400° for 45-60 minutes or until golden brown. Make sure to turn them over about halfway through.
  • Serve with pasta, in sandwiches, or break into ground meat for tacos.

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