lentil meatballs

Easy baked Vegetarian Lentil Meatballs—Simple, healthy, gluten free, and protein packed! Perfect for a simple, filling meatless meal.

Lentil Meatballs

low-sodium vegetable broth (or chicken broth,

olive oil

yellow onion (about 1/2 medium onion)

carrots

garlic (minced (about 2 teaspoons))

oats

Italian parsley

tomato paste

oregano

salt

black pepper

whole wheat pasta noodles (zucchini noodles, or sweet potato noodles)

red pasta sauce (store bought or homemade

Rinse the lentils: Measure the lentils into a colander or strainer. Pick over and remove any shriveled lentils or small pieces of rock or other debris. Rinse well under cool water. Drain.

Cook the lentils: Add the rinsed lentils to a medium saucepan with the vegetable broth. Bring to a rapid simmer over medium high, then reduce the heat to a very low simmer. There should be a few small bubbles, and the lentils should be barely moving. Let gently simmer for 20 to 30 minutes, until the lentils are tender. Keep an eye on them to ensure they do not dry out—you want the lentils to always be just barely covered with liquid. If the lentils are not yet tender but the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and set aside.

Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.

Place the oats and parsley in the bottom of a food processor fitted with a steel blade, then pulse a few times to begin breaking up the oats. Add the cooked lentils, onion mixture, tomato paste, oregano, salt, and pepper. Pulse a few times to start combining the mixture, then crack in the egg. Pulse a few more times until the mixture is combined but the lentils still have some texture. Set aside and let rest for 10 minutes or refrigerate overnight.

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper, then coat the paper with nonstick spray. Roll the lentil mixture into balls that are roughly 1 1/2 inches across, about the size of a golf ball. Arrange them in a single layer on the baking sheet and mist the tops with nonstick spray. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking 8 to 10 additional minutes, until the meatballs are browned and lightly crisp. Serve warm with pasta or vegetable noodles and your desired sauce.

https://content.jwplatform.com/videos/O57xGP6b.mp4


Voted "Best Vegan Recipe" on Food 52, this Vegan Lentil Meatball Recipe with Indian Coconut Curry Sauce is a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free! Watch the video!




Vegan Lentil Meatballs with Indian Coconut Curry Sauce 

black caviar lentils

fennel seed

quinoa

———

tsp kosher salt

granulated garlic

⅓ Cup chopped cilantro

oz firm tofu, pressed down

garlic-

T fresh ginger, grated

tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

tomato,

fenugreek leaves

13.5 oz coconut milk (not lite)

lime juice

brown sugar

salt,

cayenne,

cracked pepper

On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.

Make the sauce

In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil,  until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground)  sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.

d=&#8221;instruction-step-5&#8243;>4.Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked  quinoa, and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, borken apart) and 1 T olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly so it&#8217;s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.

struction-step-6&#8243;>5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.

 Enjoy!!!

The taste of notte the lentil balls and he sauce are good. But after 40 min in oven the inside Of the balls was still mush. I made 25 meatballs from the 1x recipe above and that was with them being pretty sizeable. If I made them golf size I would have had 33/34. What should the inside look like??? I figure it’s okay since all the ingredients were cooked ahead of time but still would be helpful to know. Plus there’s no way to search your comments to know if someone else had this problem.

This was amazing!! I added some chopped spinach to the sauce and put it over cauliflower rice for some extra veggies. I didn’t have tofu so used one egg and breadcrumbs and the “meatballs” held up perfectly! Your recipes are so delicious! My husband and I can’t wait for the leftovers tomorrow 😋

I just made this and it is wonderful! I love the medling of flavors. Enjoying every bite. Will definately be making again. Thank you!

INCREDIBLE! The “meatballs” came out even better than I expected. Crispy and delicious.

Next time I’d try a different sauce though.

Any suggestions on how to make the meatballs more moist. They came out very dry. I was thinking of using chickpea water to act like an egg.

Just made this for dinner and I think it’s one of the best recipes I’ve ever made! I doubled the sauce and my boyfriend said I should’ve tripled it because he loved it so much :) It sort of reminded us of Malai Kofta we’ve had at restaurants. Delicious!!

Just made it for a first time, substituted tofu for 1 whole egg. Turned out perfect, flavours are epic!!! It will be one of my regular recipes to make. Thank you sooo much 🌺💝

The coconut curry sauce was great, but the meatballs were mushy and bland. I cooked for longer than recommended to try and firm them up, but it didn't work.

I'm back again 3 years later to rave about this sauce. 
I've made big batches of it and frozen it for later use, it thaws beautifully.
I've never used the meatball recipe again but we've used the sauce as a methi malai matter, we used it with cauliflower or potatoes, we've used it with spinach and paneer...
My husband is from Sri Lanka so we jazz it up with chilies, cumin and garam masala, but when our (white like me) friends come over we make it true to the recipe. 
I will say this sauce is so much better with fresh fenugreek, but even just the dried is awesome. I know fresh fenugreek is hard to find in some places.

I love all your vegan recips but this one is a favourite. Sometimes the lentil balls go a bit mushy when added to the sauce. Still taste great but wondered is it essential to cook in the oven or could they be added directly to the sauce??  Thank you for all the inspiration ❤️

The carnivore boyfriend was skeptical, but when we took the first bite of these meatballs we were in LOVE!!! They were so tender and moist (and wonderfully light, mysteriously somehow?) without the claggy texture I've gotten from lentil/bean meatballs in the past, and I was eating the sauce straight from the pan after supper. I'll be making these again soon and doubling the batch so we'll have enough for another full meal. To those reading: I wish I'd doubled the sauce as she suggests, since we ended up with more meatball than sauce, after serving with rice. I also bought the type of lentil she suggests, and it was so very worth it, as they are really delicious.

I don’t think this recipe is all that. Sauce was nice but far too sweet, the balls took over double the time to cook and still mushy and not very tasty. This sounded right up my street and I’m disappointed because the reviews were all amazing but I won’t be cooking again

https://content.jwplatform.com/videos/Y8M7oyQa.mp4

Vegan Lentil Meatballs with Coconut Curry Sauce- a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free!

 Vegan Lentil Meatballs Video

These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs. 

Turkish Lentil Meatballs (Vegan)

red lentils

fine bulgur

onion (chopped)

garlic

parsley (chopped)

onion

tsp cumin

tsp salt

tsp black pepper

Aleppo pepper

In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.

Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.

Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.

Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.

Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.

Add in the olive oil and mix well.

Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.

Chill for an hour in the fridge and serve with fresh lemon and lettuce.

https://embed.mediavine.com/videos/f8zflb23yn5qftygkjvs

These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs.

Turkish Lentil Meatballs

These Meatless Meatballs are made with lentils and wild rice, and topped with marinara sauce and melted cheese. Great, healthy dinner!

<span class="fn">Cheesy Meatless Meatballs

prepared brown and wild rice,

lentils

garlic clove,

cumin

flour

breadcrumbs

marinara or tomato sauce

cheese

Mix rice and lentils in a bowl with the garlic and cumin. Add the flour and breadcrumbs. The mixture will be crumbly.

Fill a bowl with warm water. Dip your hands in the water; with wet hands, form the crumbly mixture into small egg shaped balls. Add a few drops of oil or water to each meatball as you shape it to help it stick together. Place meatballs on a baking sheet and top each with a knob of oil.

Bake for 20 minutes, turning and adding more drizzles of oil as necessary.

When toasted on the outside and warmed through, remove from oven and place individual oven-safe bowls. Cover with tomato sauce and cheese and bake on high broil (or microwave) until heated through and cheese is melted.

These actually sort of reminded me of your bean burgers!  Although the texture is definitely different.

I made these for dinner tonight.  They tasted good with the sauce I made with the pasta. My only beef was as soon as they sat in the sauce for 5 minutes they fell apart.  One child at them and one wouldn't touch them.  My husband said they tasted like meat but I'm sure it's because they were soaked in sausage sauce.  =)  Thanks for the recipe.  It certainly was a nice change of the norm around here.

I made these today with few modifications. They are delicious. I am not going with the red sauce and using a yogurt dip instead. I'll be posting this soon. Thank you for the inspiration. Have a great day!

We don't top these with cheese. Not right away, anyway. Into the sauce they go to get nice and hot and softened.  Then into a hoagie bun and THEN along comes the cheese. Those get broiled till the cheese (provolone) gets malted and slightly browned. 

Yum!

These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

Lentil Meatballs (Vegan, Gluten-Free)

parsley

thyme

paprika

vegetable broth

walnuts

oat flour

flax seeds

nutritional yeast flakes

Bragg's liquid aminos

cashews

water

onion powder

arrowroot powder

Bragg's liquid aminos Start

Italian seasoning

Cayenne pepper

Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.

Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)

Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.

Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.

Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.

Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.

Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.

Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

Loved these and the gravy was similar to cream gravy.  Many thanks for sharing your recipe.

My husband, who is a huge meat eater, LOVED these! My vegan eaters loved them too!!Thank you!

This has become one of the family favorites. Thank you so much for sharing!

Thank you for this recipe! I’ve cooked this every Thanksgiving for the past 4 years. My 5 year old loves it and the bigger he gets the more of it he eats. This year I wasn’t expecting him to eat so much of the Lentil balls I didn’t get to eat much and now I’m left with a lot of gravy. I’m going to freeze the gravy. How long do you think it will last in the freezer?

I almost deleted this email until I saw the word Lentil!  I've been wanting to try a Lentil recipe, but hadn't the time to research.   I promise I'll work on this soon!    I give it 5 stars just because I found it!!!

I made this a month or two ago and loved it. It was also well received by my husband and brother in law, both carnivores! Thank you for this recipe!

This is the most amazing gravy I have ever had!  Even prior to WFPB eating!  My whole family adores it, even my two boys, 7 and 12 years old!

Every time I see this recipe it makes me want to consume it right then and there

It's really good to know that you have healthy meatballs.

I doubled the recipe and the water was way too much.  I just drained it when the lentils were the right consistency though.

This is a recipe on which I definitely have to try very soon.

How much water do I add to cook the lentils? Every time I cook lentils I feel like they get mushy. Do you cover the pan?

what brand of Italian seasoning do you use, or what is in it so I can make my own? so far have loved all your recipes that I've tried. haven't made this one yet.

I made this tonight and it turned out wonderful!  Thank you for sharing this recipe!

My favorite veggie meatballs! It’s my current pregnancy craving. Making a double batch to be able to freeze for postpartum!

This vegan meatball recipe is the BEST I've ever had!!!!  WOW, it's really amazing!  I will always double the recipe from now on.  Thank you so much!   Looking forward to trying out more of your recipes.  I did leave a comment earlier on your vegan split pea recipe, that one also was AMAZING!!!  Again thank you!!

This is SO GOOD!!! I followed the suggestion to cook mushrooms in white wine and added that to the gravy. I think that makes the gravy so decadent. This recipe is definitely a keeper!

This looks delicious!   Can't wait to try.   Question: could I substitute the walnuts with something else?   Would GF breadcrumbs work?

Hi Michelle, 

Love, love love this recipe!
My 18 year old son is a vegan, I’m vegetarian and my beloved husband is a meatatarian (we’re working on him.) I have made meatballs before using vital wheat gluten and we found them to be too ‘wheaty.’ However, this recipe is delicious. I doubled it so that I could freeze some.  My son has never liked gravy even before he was a vegan. He calls it meat sweat! Lol. I made a marinara sauce instead and they were so yummy.

Thank you for this recipe. I intend to put it in our meal rotation.

Loved this recipe! Made it twice this week.  On my first attempt at the gravy I found the cashews never fully blended down so I ended up with gritty deliciousness 😁 The second time I blended the cashews down to a paste before adding the other ingredients and it was perfect. My husband loved it as well. Thanks!

Really yummy! I made this tonight for myself and two Greek meat lovers... even they approved! Lick-the-dish delicious! Thank you :)

Omg 😱 this recipe is amazing! Thank you. Can’t wait until I get them out of the oven.

OMG these are stupidly good! I cannot stop eating them. Definitely keeping these to make over and over.

Oops!  I just saw the picture with green lentils.  Thanks!

Hi Michelle, I really enjoyed your pumpkin soup recipe the other day and want to try this one too...what kind of lentils should I use?  Red or green/breown?

Hello There!
Just made this last night! My daughter and I are not vegans, or vegetarians, but Plant-Forward eaters focusing on the nutrition derived from Plant based foods, but not eliminating animal products entirely. We have a diet-blended family...super challenging to be 100% vegan. Anyway, these lentil-balls were amazing! Your recipe was easily adapted for us by using one egg as a binder (flax and I don't mix on the digestive level). I did use chicken broth instead of veggie broth. But your gravy I made straight up like you listed--and that gravy? Oh My! Absolutely divine! So savory and flavorful. I can see using the gravy for other recipes as well.

My husband and I love this. It is vegan comfort food! We decided to make it for family this Christmas. Thank you!!!

Super yummy! I was pleasantly surprised how well the meatballs held together while baking.

Hi ! I'm intrested in your mushroom sauce ! Sounds lovely

These are SO delicious!  I used regular flour since I’m not GF.  I threw the left over “meatballs” on my salad the next day.   Such an awesome find for this die hard vegan!!  Thank you!♥️

Thank you Michelle for another great recipe!  These were delicious!  We added a little liquid smoke.  Unfortunately, I don't usually use dry beans so my lentils were a little too firm, but still loved them! I wonder if they would be as flavorful using canned lentils?  Currently enjoying the leftover meatballs in a big salad!  Definitely a new favorite!

I love these recipes.  

The Cashew Gravy and Lentil Ball were delicious.

This is definitely a winner recipe. I have doubled it as I like to freeze meals to help me with my busy schedule.   I also chose to make a mushroom sauce which I did with vegetable broth.    Thank you for sharing this recipe.

Made these for the first time tonight and loved it! Thank you:)

I love this meatball recipe, even though mine don't ever look quite like meatballs. Ha! I have abandoned trying to get a "ball" out of them and instead just spread them out and bake it like a thin loaf. The cashew sauce is so savory, but sometimes I just skip the sauce and make buddha bowls with the meatballs, hummus, veggies, and brown rice. I didn't even realize how much I love lentils until this recipe. They are so tasty!

Excited to try your recipe! What can I substitute for flax seeds?

These meatballs are delicious! 5 stars! Flavorful with a crispy exterior. Like you, I hate bland food. I love how you use spices. My mom was also an excellent cook. This meal reminds me of her. Thank you!! The gravy is delicious too. I served the meatballs and gravy with rice and an even more simplified version of your curry cabbage. My husband loved it too!

So... I am 2 weeks in to being vegan. I LOVE the flavor of meat! I thought vegan food would be so hard to cook and honestly thought the taste just wouldn’t measure up. What a pleasant surprise! This recipe is fantastic! Delicious! And as a true compliment... my husband (who is meat and potatoes all day long) LOVED THIS!!! I cannot tell you what a miracle that is. He keeps saying, “but don’t tell anyone I like vegan food.” Ha! Busted. Thank you for the yummy recipe.

Dear Michelle,  I just made this today and had it for dinner.  It was really good!  I hadn't made anything with lentils to substitute meat.  I've been on a WFPBNO way of eating for about 3 1/2 weeks.  A meat dish sounded good (without meat) but wasn't sure where to start.  Someone on the Forks Over Knives Facebook page posted a link to this recipe and it sure looked yummy.  I printed out the recipe and made this my project for today.  The gravy is fantastic and I want to make that for other meals as well! I really liked how the meat balls were crunchy and looked like actual meatballs when cut open.  My tastes are still adjusting, so I held off on 5 stars.  Nothing against this recipe, but wanted to reserve the 5th one for the BEST one ever!
Thank you for making this available.  This is a winner!

These look really good. I  am betting they have a great texture too! Can't wait to try these for meatless monday!

What a lovely recipe!  This looks like a big bowl of pure comfortfood! I'm loving that cashew gravy! It sounds amazing!

Lentils are amazing! We love to use them in many dishes, and these are such great looking lentil meatballs! Going to make them soon all smothered in cashew gravy!

Mmm what a wholesome and delicious meal! This looks so good and I love this idea for lentils...definitely need to make lentil meatballs soon!

You have used a lot of great flavors in this recipe! That cashew gravy has me very intrigued! It looks amazing!

These lentil meatballs look amazing! I'm a huge fan of lentils and use them in spaghetti sauce and tacos, but I've never tried making meatballs with them. I love the creamy cashew gravy too. Pinning to make ASAP!

These Lentil Meatballs looks really scrumptious! I am so excited to try that creamy cashew gravy. I wish dinner will come soon!

These looks so good and totally like meat (thinking of making my hubby try without telling him)! This velvety sauce has me drooling and it's not even lunch time yet!

You can never go wrong with a great meatball recipe. Meat based or meatless. Makes a great appetixer, stuffed into subs or added to a pasta dish.

I LOVED the flavor of these, but I must’ve done something wrong because the lentils were crunchy! Any idea what could’ve caused this?? Thanks for sharing this great recipe!

What can I use to sub walnuts for the meatballs ? I don’t have any on hand.

This is my new favorite!!!! I added a little too much water, lentils were a little on the soggy side so I added almond flour about 2tbl, turned out wonderful! Served with brown rice and steamed zucchinI!!

I really liked these! Thank you for the recipe 😀

These are so delicious! I started a plant based diet a few weeks ago and was trying to find a recipe to eat more lentils and this is it! I used gluten free flour in place of the oat flour, and I didn’t make the gravy. The only issue I noticed was the nooch has a distinctive smell when preparing. But I can’t smell it after they cooked so that is good! I am fairly new to the nutritional yeast use too 🙂 I am going to pair these with my chickpea pasta and basil tomato sauce for lunches! Thank you for the recipe!

I got reacquainted with these babies this weekend and they are as delicious as ever! I doubled the batch and my, my, my, I’ve been away too long!!!

I also discovered that the extra gravy is DIVINE as a vegan pot pie filler. 

I miss being able to cook often so when I had a small window to do so, I had to return to my tried and true favorite recipe site for Michelle’s PHENOMENAL recipes!

**Note pistachios are GREAT in this recipe too!! I’ve done walnuts, cashews, pecans, Brazil nuts (soaked first), and pistachios - all delicious. Maybe one day I’ll try macadamia nuts too. Michelle your recipes are so versatile! Delicious as is, and adaptable as well! You have a gift and I hope you get your just dessert - vegan of course :)

I am infatuated with this recipe.  It satisfies my cravings for warm, savory meals!  I have prepared this more than once, and actually love the liquid consistency.  I wind up pouring it all over a couple of cups of white or brown rice, and my whole family devours it!  I often double the recipe for lunches-thank you so much for this tasty meal 🤗

This recipe is a staple in my home and approved by my elderly, non-vegan parents. I always use canned lentils and omit the broth, adjust the tamari as needed, and it tastes great every single time. I usually make it into a loaf, but the balls are a family favorite too. Of all the meatless loaf/ball recipes on the web, this is my very favorite.

Made this for Dinner tonight and sooooo tasty ! Will be making this on a regular basis The liquid of the lentils wouldn’t completely evaporate so I drained the excess &amp; the ingredients did bind it all together well &amp; held together in the sauce - very happy with results &amp; amazing taste - thank you for this lovely recipe!

I love this recipe!!! The First time I made this, the lentils still had a lot of water in them and the meatballs came out somewhat dry, so I cut back on both the water and the oven cooking time and it came out perfectly. I just made these again and I accidentally blended the lentils in with the food processor instead of stirring them into the walnut mixture, and it came out super mushy but after baking them they were actually more like meatballs so it was a happy accident. Will definitely be making this again!

This recipe was delicious!!! I served it over noodles! The lentil balls held up and the sauce was so tasty!

I was a little skeptical when making this. I have to see it was so delicious. Best cashew sauce to date. I added mushrooms to mine. My daughter even loved it. She was so surprised when I told her there wasn’t dairy in the gravy.

These look amazing, Michelle!  I'm always on the lookout for a good vegan or vegetarian "meatball."  I'm really looking forward to making these!

Thanks for the yummy recipe! I have been eyeing it for a while. I made it for our Sabbath meal and it was absolutely delicious 😋 
I tripled the recipe, made the meatballs small to medium sized and got about 54 meatballs so we can have leftovers for the weekend! 
The gravy, I doubled the recipe, looking forward to eating it again tomorrow, this will definitely be my go to for meatballs!!

Oh my this is delicious. I am eating this as I type. I will making this again for sure.

Wonderful recipe!! I will make this over and over. Thank you so much!!

This the BEST gravy I’ve EVER had! It is so flavorful, thick, creamy...everything you expect in a fantastic homemade gravy, but without the use of animal products. It’s just perfect. 5 stars isn’t enough 😊

Second time making this recipe this week. Had to double it because hubby really loved. I didnt use the Braggs but it still turned out great!!!!

I am SO glad I stumbled on this recipe! It is simple and delicious and, as someone else said, was a big hit at one of my church suppers. It’s going to be my  vegan option at Christmas dinner this year. For the church I assembled it all in a crockpot to make it easier to serve.

This dish was a hit! Very delicious, thank you. I didn't have enough walnuts so I did half pumpkin seeds and it was terrific. I'm glad I tripled the recipe because now we have enough for our family tomorrow!

My family really loved these meatballs! I should’ve doubled the recipe because we didn’t have enough for seconds. I also loved the gravy as well! I omitted the walnuts altogether and just added a bit more oat flour- didn’t miss the nuts! I will be making this often!

Hi Michelle, you did it again!  This recipe was fantastic!  I have missed the taste of meatballs since changing my eating habits and this definitely met my expectations!  I made enough to bring for lunch tomorrow and I'm sure it will taste even better!  Thank you.

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