With creamy polenta, marinara and greens.
For this recipe, you can use a green of your choice. I sauteed mine in a little olive oil, salt and pepper and a little minced garlic at the end. I used bok choy because it was what I had on hand but you could use spinach, swiss chard, escarole, etc. I also used nutritional yeast in this recipe, which you could sub out for a Parmesan cheese and a chunky style marinara of your choice.
16 Meatballs
1 Cup Brown Lentils, cooked
8 oz. Mushrooms, diced
1 Shallot, diced
3 Garlic, minced
1 Tbsp. Oregano, chopped
1 Tbsp. Thyme, chopped
2 Tbsp/ Parsley, chopped
2 Tbsp. Tomato Paste
1/4 Cup Red Wine (optional)
2 Tbsp. Flax Meal
6 Tbsp. Water
2 Tbsp. Nutritional Yeast
1/2 Cup Breadcrumbs
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
Follow the directions on the package on how to cook the lentils or bring 2 cups of water to a boil, add lentils, cover and reduce to a low simmer for 20-30 minutes or until tender.
Meanwhile, add 2 Tbsp. flax meal to a small bowl with 6 Tbsp. water and set aside.
In a saute pan over medium heat, saute mushrooms in a little oil to release their moisture. When they start to get some color and have cooked down, add onions and herbs. Saute for a few more minutes while stirring. Then, add garlic and cook a minute, then add tomato paste and cook a minute longer. Next, add the red wine and let the alcohol cook off and the mixture to dry up a bit.
Drain your lentils when they are tender and let steam out a bit. Add your mushroom mixture to a food processor, the lentils, flax meal, nutritional yeast, salt and pepper (everything but the breadcrumbs). Pulse mixture a few times until it just comes together. Remove from the processor into a bowl, add the bread crumbs and mix well by hand. Let rest before forming into balls and preheat your oven to 350 degrees.
When your oven is ready, line a sheet tray with parchment paper and form 16 balls with the lentil mixture. Drizzle with olive oil, roll to coat and bake for 25 minutes.
Polenta
2 Cups Unsweetened Milk (I use soy)
2 Cups Vegetable Stock
1 Cup Polenta
2 Tbsp. Nutritional Yeast
2 Tbsp. Non-dairy Butter
While the lentil balls are cooking, bring milk and stock to a boil in a saucepan. Slowly rain in polenta while whisking constantly. Reduce heat to a low simmer, whisk for about 2 minutes. Cover and cook on low for about 20-30 minutes, whisk every few minutes. Once the cornmeal is tender, it is done. Add nutritional yeast, butter and season with salt and pepper to taste. Add a little more liquid if it needs to be creamier!
Warm your marinara sauce and saute greens before serving. Enjoy!
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