Instructions

1. In a small pan, add green lentils and 2 cups vegetable broth and cook according to the package directions.
2. In a separate small pan, cook quinoa and 1 cup vegetable broth according to the package directions.
3. Mince the onion and saute in olive oil over medium heat for 5-8 minutes or until tender.
4. Add lentils, quinoa, oats, and garlic to a food processor and blend until smooth.
5. If the mixture is too dry, add water a tablespoon at a time until smooth.
6. Transfer the lentil and quinoa mixture to a large bowl and add the cooked onion, Italian seasoning, salt, and stir to combine.
7. Using your hands, scoop the mixture and form medium sized balls.
8. Heat 3 Tbs of olive oil over medium to high heat in a large skillet.
9. Add the meatballs to the skillet and cook 8-10 minutes rotating the meatballs occasionally to brown evenly*.
10. Serve over gluten free pasta, gluten free bread to make meatball subs, or just with some pasta sauce.
11. Enjoy!