Last year I used to have meatballs pretty much every week; they’re relatively cheap and I thought they tasted great with a tomato sauce and pasta/rice. Now, the thought of them kind of grosses me out… I haven’t had red meat for a while and I don’t think I’m going to eat it again!
Anyway, I thought I’d try to recreate a meat free version of them. I found this recipe on the Thug Kitchen.
Now, mine don’t look like the pictures from Thug Kitchen! But they tasted amazing, and really filled me up. I don’t think I let the mixture cool down enough, as I was too impatient. So that could be why the texture was off. Also, I think it’d help if the lentils were blended after being boiled – they were definitely the biggest bits that kept falling apart.
Another thing is that this seemed to take a while… However, because this makes enough for 5/6 people, you can always freeze the remaining meatballs and reheat them for a much quicker meal!
I served it with rice, chopped tomatoes and green beans this time. However, I’m sure it’d be amazing with pasta.
Overall, this hasn’t replaced traditional meatballs for me, but with a couple of adjustments it’ll be there!