Easy and Delicious Baked Lentils Meatballs made from Almond Meal and Green Gram Lentils

Easy and Delicious Baked Lentils Meatballs made from Almond Meal and Green Gram Lentils

Easy and Delicious Baked Lentils Meatballs made from Almond Meal and Green Gram Lentils-  Simple, healthy, gluten free, and protein packed!

Perfect for a simple, filling meatless meal, these grain-free, egg-free meatless meatballs turn any pasta dish into a protein rich decadent meal. Try on salads or in tacos too – I promise these meatless baked lentils meatballs can taste just as delicious and are even healthier than their meaty counterparts.

Almond Flour or Almond Meal makes a great gluten-free flour option. They not only provide a great source of manganese and vitamin E , as well as a healthy serving of monounsaturated fats, they also add wonderful texture and flavor. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and inherently gluten free. They can be substituted for bread crumbs in meatballs or as a coating for chicken or fish. Almond Flour can be extensively used in baking too like French macarons and financiers, pie crusts, cakes, cookies, pancakes and quick breads. If you have a sweet tooth and lookingfor a healthy option, do try out Almond Flour Banana Berry Muffins posted in my blog earlier.

Lentils are a good source of iron, magnesium and zinc and hence they must form an essential part of your daily diet. They are rich in dietary fibres and high proteins, both of which help to prevent diseases like colon cancer, leaky guts, anaemia, constipation and there are many more benefits. As much as I love chicken and fish, I have made a resolution this year to go for plant based food and include it in my daily course meals. I enjoy my meatless Thurdays and Fridays, when I try to cook more appetizing and delicious lentils based recipes, apart from the usual lentils soups.

 

  1. Heat the olive oil in a medium skillet on medium-high heat. When the oil is hot, add the onions, ginger, garlic and green chilies. Saute till the onions become translucent and light brown.
  2. Now, add the carrots. Saute on medium high for 2-3 minutes till the carrots become soft and loses its moisture.
  3. Now add the cooked lentils. Stir and mix. Saute for 3-4 minutes, till all the ingredients begin to come together and form a loose dough. Turn off the heat. Allow the lentil mixture to cool.
  4. Add the herbs (mint and cilantro) first into a mixer or food processor. When the lentil mixture is cool enough to handle, add it into the mixer or food processor. Pulse a few times until the herbs blend and the mixture is combined, so as to form a coarse mixture. Do not grind it into a fine paste. Take out the mixture in a medium size mixing bowl. Add almond meal, parmesan cheese, tandoori masala powder, red chilly powder and salt as per taste. Combine and mix well until all ingredients are incorporated completely. Apply a little oil on your hands. Divide and roll the mixture into medium size smooth balls, about the size of a golf ball.
  5. Place the balls on the greased baking pan. The meatballs should be one inch apart from each other. Cover and put it in freezer for 8-10 minutes. Take out the meatballs from the freezer and remove the cover. Bake in the preheated oven for 20 minutes until the meatballs are browned and lightly crisp.  Take out the meatballs from the oven and allow it to cool slightly for 5 minutes. Serve warm with pasta or vegetable noodles and tomato sauce.

 

Easy and Delicious Baked Lentils Meatballs made from Almond Meal and Green Gram Lentils
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Protei-rich, Vegetarian, Vegan
Cuisine: Fusion
Serves: 18 meatballs
Ingredients
  • ½ cup green gram lentils(whole green moong dal)
  • ½ cup shredded carrots
  • ½ cup almond meal or oat flour or coconut flour or panko breadcrumbs
  • ½ cup finely chopped white/yellow/red onion
  • 2 garlic cloves smashed and finely chopped
  • half a knob ginger peeled and finely chopped or grated
  • 1-2 green chillies finely chopped
  • 2 tbsp grated parmesan cheese
  • 2 tsp tandoori masala powder(you can use any curry powder or all spice powder)
  • ½ teaspoon red chilly powder(for spice, adjust as per your taste)
  • 2 tbsp finely chopped fresh mint leaves
  • 2 tbsp finely chopped cilantro (also called coriander ) leaves
  • salt as per taste
  • 1 tablespoon olive oil
  • cooking oil for greasing baking pan
Instructions
  1. Rinse the lentils for a couple of times and soak it in enough warm water for 1.5- 2 hours.
  2. Preheat oven to 425 degrees F. Grease a flat smooth 9 X 13 inch baking tray or pan.
  3. Drain the soaked lentils and pressure cook it in just enough water(the lentils should be just barely covered with water). Cook at medium high to 1 whistle, then cook on low heat for another 10 minutes.
  4. Turn off the heat. Allow the steam to cool off completely and then open the lid. Open the lid and check if the lentils are soft and cooked. If the lentils are not tender, you may add a little more water and pressure cook at high for another 5 minutes or so. Drain off any excess water and set aside.
  5. Heat the olive oil in a medium skillet on medium-high heat. When the oil is hot, add the onions, ginger, garlic and green chilies. Saute till the onions become translucent and light brown.
  6. Now, add the carrots. Saute on medium high for 2-3 minutes till the carrots become soft and loses its moisture.
  7. Now add the cooked lentils. Stir and mix. Saute for 3-4 minutes, till all the ingredients begin to come together and form a loose dough. Turn off the heat. Allow the lentil mixture to cool.
  8. Add the herbs (mint and cilantro) first into a mixer or food processor. When the lentil mixture is cool enough to handle, add it into the mixer or food processor. Pulse a few times until the herbs blend and the mixture is combined, so as to form a coarse mixture. Do not grind it into a fine paste.
  9. Take out the mixture in a medium size mixing bowl. Add almond meal, parmesan cheese, tandoori masala powder, red chilly powder and salt as per taste. Combine and mix well until all ingredients are incorporated completely.
  10. Apply a little oil on your hands. Divide and roll the mixture into medium size smooth balls, about the size of a golf ball.
  11. Place the balls on the greased baking pan. The meatballs should be one inch apart from each other. Cover and put it in freezer for 8-10 minutes.
  12. Take out the meatballs from the freezer and remove the cover. Bake in the preheated oven for 20 minutes until the meatballs are browned and lightly crisp.
  13. Take out the meatballs from the oven and allow it to cool slightly for 5 minutes. Serve warm with pasta or vegetable noodles and tomato sauce.

 

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