no Sweat Vegan


Why you will love this recipe

– Quick & Easy – Vegan/ Vegetarian – Flavorful – Hearty

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Prep Time 15 Min

Cooking Time: 30 min

Key Ingredients

– Brown or green lentils – Nutritional yeast – Marinara sauce

Preheat to the oven. In a skillet over medium heat, roast the pine nuts until they are lightly browned. This should just take three to four minutes after the skillet is hot.

Step 1


Peel and dice the onion. Drain and rinse the lentils. Pat dry to remove excess liquid.

Add the lentils, onion, herbs, and spices to the food processor and pulse eight to ten times for about one second each pulse. You want the mixture to still be fairly coarse.

Step 3

Scrape the meatball mixture into a mixing bowl. Add the breadcrumbs and nutritional yeast. Use your hands (or a wooden spoon) to combine.

Step 4

Next, add the currants and pine nuts to the mixture. Use your hands (or a wooden spoon) to combine.

Step 5

Once the mixture is combined, take about 2 tablespoons in your hand. Squeeze and press the mixture, passing back and forth between your fingers and palms until some of the liquid starts to release and the mixture begins to hoild together.

Step 6

Once the mixture is holding together, form into a ball (a little smaller than a golfball). Place the ball on the parchment-lined baking sheet. Repeat this process until you've used up all the mixture.

Step 7

Place the baking sheet in the oven and cook the meatballs for about 30 minutes. When they are finished, they should be crispy and nicely browned on the outside.

Step 8

Serve and enjoy! For the full recipe and instructions, tap below!


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