Vegan & Gluten-Free "Meat"balls
 
Ingredients
  • ½ cup cooked lentils
  • 1 cup cooked brown rice (I used my favorite sprouted brown rice)
  • ¼ cup gluten-free rolled oats (I used Only Oats)
  • ⅓ cup unsalted sunflower seeds
  • 1 tablespoon Bragg's Liquid Soy Seasoning
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • ¼ cup brown rice flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon nutmeg, optional
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon maple syrup (or agave nectar)
  • 1 teaspoon dry mustard powder
Instructions
  1. Preheat oven to 400°F.
  2. Place all ingredients in a food processor and pulse until ingredients are combined and resemble ground meat. Lentils should no longer be whole. Do not overmix.
  3. Wet hands and form mixture into 16 small (1" to 2") balls. You should get approximately 16.
  4. Bake in preheated oven for 10-15 minutes, turning once halfway through.
  5. Let rest on baking sheet for 10 minutes to allow them to firm up before serving with pasta and sauce.
Recipe by These Things I Love at http://thesethingsilove.com/2012/01/vegan-meatballs/