Ingredients
For the Meatballs
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1 cup cooked brown lentils
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1½ cups finely chopped mushrooms (cremini or white button)
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½ cup rolled oats or breadcrumbs
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1 small onion, grated or finely chopped
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2 garlic cloves, minced
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1 egg or flax egg (1 Tbsp ground flax + 3 Tbsp water)
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½ teaspoon ground allspice
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¼ teaspoon nutmeg
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½ teaspoon dried dill
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Salt and black pepper to taste
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1 tablespoon soy sauce or tamari
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2 tablespoons olive oil (for sautéing)
For the Gravy
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2 tablespoons butter or plant-based butter
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2 tablespoons flour (all-purpose or gluten-free)
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1½ cups vegetable broth
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½ cup plant-based milk or heavy cream
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1 teaspoon soy sauce
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Salt and pepper to taste
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½ teaspoon Dijon mustard (optional)
For Serving
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Mashed potatoes
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Lingonberry jam or cranberry sauce
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Steamed green peas or roasted carrots
Instructions
Step 1: Cook the Base
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Heat olive oil in a skillet.
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Add mushrooms, onion, and garlic. Sauté until the mushrooms release liquid and begin to brown.
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Let cool slightly.
Step 2: Blend the Mixture
In a food processor, combine:
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Cooked lentils
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Mushroom mixture
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Oats or breadcrumbs
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Egg or flax egg
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Spices (allspice, nutmeg, dill)
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Soy sauce
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Salt and pepper
Pulse until combined but not pureed. You want some texture.
Step 3: Shape and Chill
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Form mixture into 1-inch meatballs.
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Place on a lined tray and refrigerate for 30 minutes to firm up.
Step 4: Cook the Meatballs
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Heat a skillet with a little oil over medium heat.
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Sear meatballs on all sides until golden brown (about 8–10 minutes total).
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Optionally, bake at 375°F for 20 minutes for less oil use.
Step 5: Make the Gravy
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In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes.
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Slowly whisk in broth and milk. Add soy sauce and mustard.
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Simmer until thickened, stirring constantly. Season to taste.
Step 6: Serve
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Plate meatballs over mashed potatoes. Spoon gravy over the top.
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Add a dollop of lingonberry jam and a side of greens.