Step 1

Preheat oven to 350 F.

Step 2

Place flaxseed and water into a small bowl and mix together. Set aside to thicken for a few minutes.

Step 3

In a food processor, add onion, garlic, walnuts, mushrooms, parsley, thickened flaxseed, and spices. Pulse together until a paste-like texture forms. Add in lentils and pulse a few times to bring everything together.

Step 4

Scrape mixture into a large mixing bowl. Stir in 2 tablespoons of almond flour. You want the mixture to hold its shape when pressed into a ball. Add in any additional flour, if needed, 1 tablespoon at a time. You can always refrigerate the mixture for an hour to make it easier to handle.

Step 5

Measure out about 1 ½ tablespoon-size meatballs (bigger or smaller is fine too) and place meatballs onto a parchment-lined baking sheet and bake for 18-20 minutes, flipping halfway through.

Step 6

Serving Ideas: Serve over lettuce with dressing (see Detoxifying Cilantro Lemon Dressing), over favorite GF noodles/rice drizzled with dressing (see Fruit Spring Rolls and use the Spicy Lemon Yogurt Sauce), or on their own with fresh lemon juice or your dipping sauce (see Gluten-Free Almond Crusted Chicken Fingers recipe and use the Cilantro Dipping Sauce).