Tangy Vegan Meatballs Recipe
Servings: 12 meatballs
Calories: 52kcal
Ingredients
For Meatballs
- 1 cup cooked lentils
- 1/2 cup cooked brown rice
- 1/2 cup finely chopped beet greens or other dark, leafy greens
- 1/2 small onion minced
- 1 large carrot finely shredded
- 1/4 cup oat flour for vegan or 1 egg
- 1 teaspoon garlic powder
- salt and pepper to taste
For Sauce
- 1/4 cup cider vinegar
- 1/4 cup spicy brown mustard
- 1 T molasses
Instructions
- Preheat oven to 375°F. Spray baking sheet with non-stick spray.
- Combine all ingredients for meatballs in a medium bowl, mixing well to coat all ingredients with egg.
- Using a small cookie scoop, scoop balls of meatball dough and place 1-2 inches apart on baking sheet.
- Bake at 375°F for 9-11 minutes.
- While meatballs are baking, combine sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. If sauce begins to boil, reduce to a simmer to keep warm until meatballs are done.
- Serve meatballs warm from the oven and spoon generous portions of the sauce over them.
Nutrition
Calories: 52kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 66mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg