Ingredients:

• 1 cup cooked red lentils, drained well
• 1/2 cup cooked quinoa, drained well
• 1/4 white onion, chopped well, and sautéed to transparent
• 2 garlic cloves, minced, and sautéed (with onion to make it easy)
• 4 tbsp hemp seeds
• 1 tbsp ground flaxseed
• 3 tbsp sun dried tomatoes, soaked to hydrate and chopped
• 1 tbsp nut flour (like almond), oat flour, or gluten-free flour
• 1 tbsp nutritional yeast (optional)
• 1 tsp oregano, or to taste
• 1/4 tsp sea salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/2 – 3/4 cup gluten free bread crumbs, or almond flour

Directions:

1. Combine all ingredients except bread crumbs in a food processor and pulse until combined. Don’t over mix or it will become too pureed.
2. Add the breadcrumbs to a shallow bowl or plate. Use a tablespoon to scoop out the mixture and shape into balls with your hands, then roll them gently in the crumbs to coat.
3. To cook... Pan Method: Add about 1 1/2 tbsp of oil to a skillet and heat over medium heat. Add the balls and cook, turning over every 30 seconds until golden and heated through. Baked: Pre-heat oven to 400 F. Place meatballs on a parchment lined baking sheet, spritz lightly with cooking oil (such as olive oil or avocado oil), and bake for about 15 minutes, turning midway, or until lightly browned. Add a few pinches of red pepper flakes for a spicy meatball!

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