Recipe Station

This recipe may look like a lot, but it has a prep time of 45 minutes and a short cook time of only 25 minutes! Make sure you have a food processor to make the meatballs because it will need to have a slightly dry and chunky consistency.

Ingredients To Gather 

For the Meatballs

1. 3 cups cooked green lentils

2. 1/4 cup sautéed mushrooms

3. 1/4 cup onion, finely diced

4. 1 garlic clove, minced

5. 1/4 cup finely chopped fresh parsley

6. 2 teaspoons finely chopped fresh thyme

7. 1 teaspoon finely chopped fresh sage

8. 1/2 teaspoon whole fennel seeds

9. 1/2 teaspoon crushed red pepper flakes

10. 1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste

11. 1 cup panko breadcrumbs

12. 2 large eggs

13. 1 cup part-skim ricotta

14. 1 tablespoon vegetarian Worcestershire sauce

15. 1 teaspoon dijon mustard

16. olive oil, for topping

For The Gravy

1. 4 tablespoons unsalted butter

2. 3 tablespoon finely diced onions

3. 1/4 cup all-purpose flour

4. 3 1/2 cups vegetable stock

5. 3 tablespoons soy sauce (or tamari)

6. 1/3 cup heavy cream

7. salt and fresh cracked black pepper to taste

8. 1 teaspoon finely chopped fresh thyme and/or fresh sage

9. 1 cup sautéed mushrooms

Step By Step Directions To Follow 

1. To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt, crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender. Strain through a colander and discard the garlic, onion, and bay leaf.
2. To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Transfer to a large bowl.
3. To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
4. In a medium bowl whisk eggs, ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and stir all ingredients with a wooden spoon until evenly combined.
5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
6. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and let sit.
7. To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.

Finished!

Serve on a plate with gravy drizzled on top with a side of potatoes and you're in for a wonderful dinner. You can even make these meatballs and place them over a serving of pasta. Like we said, this also makes for a great vegetarian Thanksgiving, which we are sure that you will be thankful for. You're welcome.

Article Source: Joy The Baker