Description
These Vegetarian Meatballs feature a hearty blend of lentils, cremini mushrooms, and Italian spices, baked to perfection and served with roasted Roma tomatoes and fresh basil tossed with pasta. This satisfying dish offers a flavorful, protein-rich alternative to traditional meat meatballs, perfect for a comforting family meal.
Ingredients
Roasted Tomatoes
- 2 pounds Roma tomatoes, halved
- 3 teaspoons Italian seasoning, divided
- 2½ teaspoons kosher salt, divided
- ½ cup plus 1 tablespoon extra-virgin olive oil, divided
Meatballs
- 1 cup dried lentils (or 2½ cups cooked lentils)
- 8 ounces cremini mushrooms, tough stems removed
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1½ cups panko breadcrumbs
- ¼ teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup freshly grated Parmesan cheese, plus more for serving
Pasta and Garnish
- 12 ounces pasta, cooked
- ½ cup loosely packed, roughly chopped fresh basil
Instructions
- Preheat the oven: Preheat your oven to 400°F, placing racks in the upper third and lower third positions to prepare for roasting and baking.
- Prep the tomatoes: In a large bowl, toss halved Roma tomatoes with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ¼ cup olive oil. Arrange them cut side down on a large rimmed baking sheet.
- Cook the lentils: If using dried lentils, rinse and place them in a saucepan, cover with water by 4 inches, and bring to a boil. Reduce to a simmer and cook uncovered until tender but not mushy, about 20 minutes. Drain the lentils well.
- Prep the mushrooms: Pulse the cremini mushrooms in a food processor until they are roughly the size of peas, ensuring a texture that will bind well in the meatballs.
- Cook the mushrooms and aromatics: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in garlic and pulsed mushrooms, cooking for another 3-4 minutes until the moisture evaporates and garlic is fragrant. Remove from heat.
- Combine mushrooms and lentils: Transfer the onion-mushroom mixture to the food processor along with cooked lentils. Pulse about 20 times, scraping the sides once halfway through to create a coarse mixture.
- Mix meatball ingredients: In a large bowl, combine the lentil mixture, panko breadcrumbs, remaining 2 teaspoons Italian seasoning, cayenne, remaining 1½ teaspoons salt, beaten eggs, and Parmesan cheese. Stir thoroughly to blend.
- Form meatballs: Shape the mixture into 1½-inch balls (approximately 2 tablespoons each) until you have about 24 meatballs. Arrange them on a second rimmed baking sheet and lightly brush with olive oil to aid browning.
- Bake the meatballs and roast tomatoes: Place both baking sheets in the oven. Bake for a total of 30 minutes, rotating the pans and flipping each meatball halfway through (at 15 minutes) to ensure even cooking.
- Toss pasta and serve: In a large bowl, combine cooked pasta, remaining ¼ cup olive oil, chopped fresh basil, roasted tomatoes, meatballs, and additional grated Parmesan cheese. Toss gently and serve warm.
Notes
- If you prefer a vegan version, substitute eggs with a flax egg and omit Parmesan or use a vegan cheese alternative.
- Make sure not to overcook lentils; they should be tender but still hold shape for better texture in meatballs.
- Using panko helps create a lighter texture in the meatballs compared to regular breadcrumbs.
- Roasting the tomatoes enhances their sweetness and adds a rich flavor to the final dish.
- For gluten-free variation, use gluten-free breadcrumbs and gluten-free pasta.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
