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Mushroom lentil meatballs

A hearty meatless meatball made with walnuts, mushrooms, and lentils. 

YIELDS
4

Ingredients

  • 1/2 cup (60 g) chopped walnuts
  • Olive oil
  • 1 small shallot, finely diced
  • Kosher salt and black pepper, to season
  • 2 cups (approx. 200 g) roughly chopped mushrooms
  • 3 garlic cloves, finely minced
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
  • 1 1/2 cups (375 ml) canned lentils
  • 1/2 cup (55 g) ground Parmigiano-Reggiano cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped oregano

Directions

  1. In a large dry non-stick skillet, toast the walnuts over medium heat stirring frequently for two minutes or until they begin to smell nutty. Transfer the walnuts to the bowl of your food processor and set aside.
  2. Place the skillet back onto the heat and add one tablespoon of olive oil and the shallot. Season with salt and pepper and cook for three minutes or until the shallots are softened and lightly golden brown then add in the chopped mushrooms. Season with more salt and pepper and allow the mushrooms to cook down for five to seven minutes stirring occasionally. Add in the garlic and cook for another 30 seconds.
  3. Deglaze the pan with the soy sauce and balsamic vinegar and cook, stirring constantly, until all the liquid has evaporated. Transfer the mushroom mixture to the food processor along with the lentils, Parmigiano-Reggiano, parsley, basil, and oregano. Pulse six to eight times to chop everything up and bring the mixture together, being careful not to make a smooth puree. Season to taste with more salt and pepper if needed.
  4. Using a spring-loaded ice cream scoop or a spoon, divide the mixture into 14 to 16 equal portions and roll it into meatballs. To keep the mixture from sticking to your hands, lightly dampen your hands with water. This works for all meatballs, meaty or meatless!
  5. Turn the heat under the skillet to medium-high and add in about a tablespoon of olive oil. Fry the meatballs in batches for five minutes or until golden, turning occasionally and adding more oil as needed.
  6. Serve over pasta with your favourite tomato sauce or as a meatball sub smothered in melted mozzarella cheese. Enjoy! 

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