Using your hands, roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, dampen your hands with a little water. Place the formed meatballs on a plate or tray.
Frying the Meatballs:
Heat a thin layer of olive oil in a non-stick frying pan over medium-high heat. Once hot, add the lentil meatballs in batches, being careful not to overcrowd the pan. Fry the meatballs for 2-3 minutes on each side, until they are golden brown. Transfer them to a paper towel-lined plate to drain any excess oil.
Preparing for Baking:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This step ensures the meatballs finish cooking through and become firmer.
Baking the Meatballs:
Place the fried meatballs on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, until they are firm and cooked through. Baking helps to solidify the texture and enhance the flavors.
Serving Suggestions:
Serve the vegan lentil meatballs with your favorite sauce, such as marinara, barbecue, or a creamy vegan sauce. They can be enjoyed over pasta, in a sub sandwich, or as an appetizer with a dipping sauce.
Garnishing and Presentation:
Garnish the meatballs with fresh herbs like parsley or basil for a pop of color and freshness. For added flavor, sprinkle some vegan Parmesan cheese on top.
Tips and Variations
Texture Adjustment:
For a smoother texture, mash some of the lentils with a fork or blend them lightly in a food processor before mixing with the other ingredients.
Additional Ingredients:
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