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Lentil and Mushroom 'Meatballs' in Gravy
with noodles / green beans

Active: 60 Total: 60

With a creamy sauce and served over noodles, these lentil and mushroom 'meatballs' are total comfort food. The original version of this recipe is served over mashed potatoes, but we thought the texture of the vegetarian 'meatballs' worked best over noodles. Feel free to swap in mashed potatoes if you prefer.
Smarts #1: To reduce dishes and time, steam the green beans for this meal in the microwave. If you prefer, you can roast them in the oven at the same time as the 'meatballs'.
Smarts #2: If the breadcrumbs you use for the 'meatballs' aren't seasoned, add some extra salt and a pinch of Italian seasoning to make up for that flavor. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lentil and Mushroom 'Meatballs' in Gravy:
  • Shallots - 2 cloves , diced
  • Parsley, fresh - 1 Tbsp + 1 Tbsp , chopped
  • Stock, any type - 1 cups
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Mushrooms, any button - 8 oz , sliced or chopped (look for pre-sliced or pre-chopped to save time)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Seasoned Italian breadcrumbs - 1/4 cup
  • Eggs - 1
  • Garlic powder - 1 tsp
  • Salt - 1/2 tsp
  • Nutmeg, ground (opt) - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Parchment paper - for baking
  • Creme fraiche - 1/4 cup
  • Lemon juice - 2 tsp
Green Beans:
  • Green beans - 1 lb , trimmed
  • Lemon juice - 1 tsp
Noodles:
  • Egg noodles - 12 oz (sub any type of pasta shape)
  • Butter - 2 Tbsp

Prep

  1. Noodles - (If prepping right before cooking, get meatballs cooking first.) Cook according to package directions. If making noodles ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)

  2. Green beans / Shallots / Parsley - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together stock, soy sauce, and mustard. (Can be done up to 5 days ahead)

  4. Prep mushrooms - Slice or chop mushrooms (if not pre-sliced). Heat first portion of cooking oil in a skillet over medium heat. Add mushrooms and saute until golden brown and very tender, 7 to 8 minutes. Season with some salt. (Can be done up to 5 days ahead)

  5. Make 'meatballs' - In the bowl of a food processor, combine mushrooms, lentils, and first portion of parsley. Pulse until the mixture is very finely chopped but not smooth. Transfer to a mixing bowl and add breadcrumbs, eggs, garlic powder, salt, nutmeg, and black pepper. Gently mix together with a spoon or your hands. The mixture should be a consistency that will hold its shape when formed into balls. If too sticky, add some more breadcrumbs; if too dry, add some water. Form into 1” / 2.5 cm balls. (If the mixture sticks to your hands, rub them with a small amount of oil or water before forming the 'meatballs'.) Line 'meatballs' up on a parchment paper-lined sheet pan, leaving some space between them. (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 425F / 218C.

  2. Transfer parchment lined-sheet pan to oven and bake until 'meatballs' are crisp on the outside and hot all the way through, ~25 minutes. 

  3. While meatballs bake, heat a large skillet or saucepan with second portion of cooking oil over medium heat. Add shallots and saute until tender, ~2 minutes. Pour sauce over shallots and bring to a simmer.

  4. Remove sauce from heat and whisk in creme fraiche and lemon juice (portion for 'meatballs'). When 'meatballs' are done, add them to pan with sauce and gently stir to coat 'meatballs' in sauce. Taste sauce and season with some salt and pepper. Cover to keep warm. 

  5. Place green beans in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave on high until tender, 2 to 4 minutes (depending on thickness).

  6. Toss warm green beans with lemon juice (portion for green beans) and some salt.

  7. If noodles were made ahead, reheat in the microwave. Toss with butter until butter melts. 

  8. Serve 'meatballs' and sauce over noodles with second portion of parsley on top. Enjoy green beans on the side. 


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