Vegetarian Lentil and Mushroom Meatballs With Homemade Marinara Sauce

Vegetarian Lentil and Mushroom Meatballs With Homemade Marinara Sauce

Ingredients-

(For meatless meatballs)

1 cup dried brown lentils, picked over and rinsed
1 bay leaf
2 cups vegetable broth (or water)
8 ounces cremini mushrooms (or white mushrooms), sliced
1/2 cup old-fashioned oats
1/2 cup flat-leaf parsley leaves
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried terragon
2 tablespoons olive oil
1 medium white onion, chopped
3 to 4 garlic cloves, minced
1/4 cup red wine
1 tablespoon tamari soy sauce (optional)
2 eggs
sea salt and pepper to taste

(For marinara sauce)

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

Directions-

To make marinara-

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally. 

To make "meatballs"-

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.

In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush.

In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.

Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.

In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown. Top with marinara sauce.