Being vegetarian means that sometimes we can’t eat some of our family’s traditional comfort food. That just means I have to reinvent some of my faves–meat free, of course.
Growing up, we had BBQ meatballs a lot. Paired with some garlic mashed potatoes, you really can’t go wrong.
Thankfully I made these a couple weekends ago before the heatwave hit Boston this week. I’ve avoided using the stove for a few days now. It took about 24 hours of 90 degree weather before we bought a window air conditioner on Amazon! We love the character in our building, but apparently they didn’t use central air when it was built in the 1800’s….
1 cup dry lentils, cooked
1 onion, diced
1/2 cup mushrooms
olive oil, for sautéing
1 tsp chopped garlic (or garlic salt)
1/2 cup of flour, as needed (or breadcrumbs)
Cook lentils according to directions. Preheat the over to 350 Degrees.
Saute onion, mushrooms and garlic in olive oil. You could use the onion raw, I just don’t like the texture, so I saute them just enough to soften them up.
Once lentils have cooked, drain the excess water. Combine lentils, egg, and onion and mushroom mixture in a bowl. Mix until combined. Add 1/4 cup of BBQ sauce. As needed, add flour (or bread crumbs) to the mixture until it is firm enough to make into balls. It will be a little bit sticky.
Rather than making balls with your hands like you would with meatballs, I find it easier to use a cookie scoop.
Place “meatballs” in a baking dish. Top with BBQ sauce and cook for 20-25 minutes.
Leftovers can be frozen or used for sandwiches. You could also omit the BBQ sauce and use marinara instead–these would be great for meatball subs!