Meatless Balls



Liats balls.jpg

Meatless-balls in tomato sauce (vegan and gluten-free)

Approx. 24 balls, 6 servings.

Per serving: calories: 204; carbs: 30g; proteins: 10g; fats: 6g

Meatless-balls Ingredients:

1 cup dry green lentils

¾ cup rolled oats

½ medium onion

1 garlic clove

1 teaspoon Hungarian paprika

½ teaspoon turmeric powder

½ cup fresh parsley, copped

Salt and pepper

Tomato sauce ingredients:

2 tablespoon olive oil

½ medium onion, thinly diced

2 garlic cloves, minced

7 big tomatoes, diced (or 2 cans of diced tomatoes)

Handful fresh basil/ thyme/oregano

1 teaspoon maple syrup

1 teaspoon Hungarian paprika

Salt and pepper


1. Preheat the oven to 395°F

2. In a small sauce pan add the lentils and 3 cups of water and bring to boil. Reduce heat, cover, and simmer for 20-30 minutes until the lentils are fully cooked (should be completely tender). If needed, add more water and keep simmer until all lentils are soft. Remove from heat and filter any access water left.

Optional: for more flavor and nutrients, you can use stock or broth instead of water.

3. In a large bowl, add the cooked lentils, onion and garlic and use an immersion blender or a regular blender to immerse all ingredients. Lentils should be completely blend.

4. Add the other ingredients and mix.

5. With wet hands make small balls and place on pre-oiled baking sheet (yields about 24 balls)

6. Bake for 20 minutes.

7. While the meatless-balls get baked, prepare the tomato sauce: use large skillet to stir-fry the oil, onion and garlic.

8. After 2 minutes add all other ingredients, bring to boil, reduce heat, and simmer for 10 minutes.

9. Once the meatless-balls are ready add them to the skillet.

10. Serve with mashed potatoes, rice, quinoa, or any of your favorite side dish.