Lentil Meatballs

Directions

• Preheat the oven to 350°F
• Combine the 2 tbsp chia seeds and 6 tbsp water in a small bowl and whisk to combine. Let them sit and become gelatinous while you continue making the meatballs.
• Meanwhile, combine the 1 cup of lentils with 2 cups water (or broth) in a small saucepan over medium-high heat. Bring to a boil reduce the heat to medium-low cover, and simmer until tender, about 15 minutes. Set aside and let cool
• Pour the 2 tablespoons olive oil into a large deep skillet over medium-high heat. When it shimmers, add the diced onion and 4 cloves garlic. Saute until tender, about 6 minutes. then stir in the oregano, paprika, and salt and cook until fragrant, about 30 seconds.
• Transfer the onion mixture to a food processor. Add in the 3 cups breadcrumbs, 2 tbsp nutritional yeast. lemon juice, cooked lentils, and chia "eggs". Pulse until the mixture comes together but leave it a little chunky.
• Wet your hands and scoop up golf- ball-size portions of the lentil mixture and roll them into ball. Arrange them about an inch apart on a baking sheet with parchment paper.
• Bake at 350 for about 30 min or until bottom is golden brown.
• Add to your favorite sauce and pasta or serve as an appetizer with some dip!