"Try thees (not) meatballs nestled in a sub roll, served as an appetizer with a delicious dipping sauce, or with roasted spaghetti squash and Maudie's Tomato Sauce (page 32) for a pasta-free spaghetti and (not) meatballs that's sooo good. You can shape them into burgers or sliders, too!" —Heather Crosby YumUniverse Pantry to Plate
Author: Heather Crosby, YumUniverse Pantry to Plate
2tablespoonsunrefined coconut oil, grapeseed oil, or avocado oil
1cupchopped portobello mushrooms
1cupdiced yellow onion
2cupscooked green, brown, or French green lentils (roughly ¾ cup dry)
1tablespoonchopped fresh parsley
1tablespoonchopped fresh oregano
1tablespoonchopped fresh thyme
2teaspoonsground psyllium husk
2teaspoonsrough-chopped fennel seeds
1teaspoonfresh-cracked black pepper
1teaspoonsea salt, plus more to taste
½teaspoonred pepper flakes
Marinara sauce, warmed(optional)
Slider buns, split and toasted(optional)
In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste—if needed, season with more salt or seasonings. Pulse or stir to incorporate.
Form 1 ½-inch (4 cm) meatballs (or 2-inch patties if you're making sliders) with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm.*
*To make sliders, slather each (not) meatball) in warm marinara sauce and place on a toasted bun. Serve immediately.