Herbed Turkey Meatballs (vegan)
Printed from Inclusive Kitchen — Herbed Turkey Meatballs
Herbed turkey meatballs have long been a staple in American kitchens, often served with spaghetti or as a hearty appetizer. This vegan version takes the classic comfort food and gives it a plant-based twist, making it suitable for everyone at the table. With a delightful blend of herbs and spices, these meatballs are not only delicious but also nutritious, proving that you can enjoy the flavors you love without compromising on your dietary choices.
The secret to these meatballs lies in the combination of lentils, oats, and a medley of fresh herbs. Lentils provide a hearty base, while oats help bind the mixture together, ensuring that each bite is satisfying. Plus, the addition of garlic, onion, and parsley brings a burst of flavor that will have your taste buds dancing. And let’s be honest, who doesn’t want their food to dance?
Historically, meatballs have roots in various cultures, from Italian polpette to Swedish köttbullar. Each region has its own spin on this beloved dish, often reflecting local ingredients and culinary traditions. In this vegan adaptation, we honor that rich history while embracing modern dietary preferences, making it a versatile dish that can be enjoyed by all.
These herbed vegan meatballs are perfect for meal prep, as they freeze beautifully and can be easily reheated. Serve them over pasta, in a sub sandwich, or alongside a fresh salad for a complete meal. They’re not just for dinner, either; these meatballs can be a hit at parties, served with toothpicks and a zesty dipping sauce. So, whether you’re a lifelong vegan or just looking to incorporate more plant-based meals into your diet, these meatballs are sure to impress.
Ingredients
- 1.5 cups cooked lentils
- 1 cup rolled oats
- 0.5 cup onion, finely chopped
- 3 cloves garlic, minced
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 cup nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup vegetable broth
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the meatballs to cook evenly and develop a nice golden crust.
- In a large mixing bowl, combine 1.5 cups of cooked lentils and 1 cup of rolled oats. Use a fork to mash the lentils slightly; this will help bind the mixture together.
- Add 0.5 cup of finely chopped onion, 3 minced garlic cloves, and 0.25 cup of chopped fresh parsley to the bowl. These ingredients will infuse the meatballs with flavor.
- Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.25 cup of nutritional yeast, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together until well combined.
- Pour in 0.5 cup of vegetable broth and 2 tablespoons of olive oil. The broth adds moisture, while the oil helps with browning.
- Stir the mixture until it forms a cohesive dough. If it feels too dry, add a little more broth; if too wet, sprinkle in some more oats.
- Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. This size ensures they cook through without drying out.
- Place the meatballs on a baking sheet lined with parchment paper, ensuring they are spaced apart. This allows for even cooking and browning.
- Bake in the preheated oven for 25 minutes, flipping halfway through. They should be golden brown and firm to the touch when done.
- Remove from the oven and let them cool for a few minutes before serving. This resting time helps them firm up a bit more.
- Serve the meatballs with your favorite sauce, over pasta, or in a sandwich. They also make a great appetizer with a dipping sauce.
- Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Just reheat in the oven or microwave when ready to enjoy.
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 8
- Fat g: 4
- Sugar g: 1
