Easy Lentil Meatballs

Easy Lentil Meatballs
Serves:4-6
Total TImeL 40 minutes 

Savory, smoky, and hearty plant-based meatballs—perfect for dipping in marinara or serving over pasta.

Ingredients
1 ½ cups dried green lentils
3 tablespoons taco seasoning
1 cup oats
½ cup pumpkin seeds (or substitute walnuts, sunflower seeds, or other nuts/seeds)
1 tablespoon Italian seasoning
1 teaspoon fennel seeds
1 teaspoon smoked paprika (or substitute wood-fired garlic seasoning, or a splash of liquid smoke)
2 tablespoons tomato paste
Marinara sauce, for serving

Instructions
1.Cook the lentils: Add the lentils, taco seasoning, and 4 cups of water to the Instant Pot. Cook on high pressure for 8 minutes, then quick release. Drain any excess liquid if needed. Let cool slightly.
2.Make the oat flour: While the lentils cook, blend the oats and pumpkin seeds in a blender until they form a fine flour.
3. Process the mixture: In a food processor, combine the cooked lentils, oat/seed flour, Italian seasoning, fennel, smoked paprika, and tomato paste. Pulse until the mixture is well combined and holds together when pressed.
4. Form the meatballs: Scoop and roll the mixture into balls (about 1 ½ inches each).

5, Cook: Air fryer: Place meatballs in a single layer and cook at 400°F (200°C) for 15 minutes, shaking halfway through.
6. Oven: Preheat to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 20–25 minutes, flipping once halfway through, until firm and slightly crispy.
7. Serve: Enjoy warm with marinara sauce for dipping, or add to pasta dishes, subs, or grain bowls.