- 1 cup uncooked green lentils
- 1/2 cup uncooked quinoa
- 3 cups low sodium vegetable broth to cook lentils and quinoa
- 1–3 tbs low sodium vegetable broth to add to lentil and quinoa mixture once blended
- 1 Tbs olive oil for sauteing onions
- 3 Tbs olive oil for cooking “meatballs”
- 1/2 medium red or yellow onion
- 1 clove garlic
- 1 1/2 Tbs Italian seasoning
- 1/4 cup gluten free oats
- 1/4 tsp salt
- In a small pan, add green lentils and 2 cups vegetable broth and cook according to the package directions.
- In a separate small pan, cook quinoa and 1 cup vegetable broth according to the package directions.
- Mince the onion and saute in olive oil over medium heat for 5-8 minutes or until tender.
- Add lentils, quinoa, oats, and garlic to a food processor and blend until smooth.
- If the mixture is too thick, add vegetable broth a tablespoon at a time until smooth.
- Transfer the lentil and quinoa mixture to a large bowl and add the cooked onion, Italian seasoning, salt, and stir to combine.
- Using your hands, scoop the mixture and form medium sized balls.
- Heat 3 Tbs of olive oil over medium to high heat in a large skillet.
- Add the meatballs to the skillet and cook 8-10 minutes rotating the meatballs occasionally to brown evenly*.
- Serve over gluten free pasta, gluten free bread to make meatball subs, or just with some pasta sauce.
- *Be careful when you are rotating the meatballs, they are very soft during cooking. I find rolling them around using a fork to get underneath them has been the easiest for me.