- Finely chop the mushrooms and onion, or pulse them in a food processor for a finer texture.
- Cook the mushrooms and onion in 1 tablespoon of olive oil over medium heat until softened and moisture is mostly evaporated, about 5–7 minutes. Add garlic and cook for 1 more minute.
Step 2: Make the Meatball Mixture
- In a large mixing bowl, combine the cooked mushroom mixture, mashed lentils, breadcrumbs, ground flaxseed, nutritional yeast, smoked paprika, oregano, salt, and black pepper.
- Add the soy sauce and mix thoroughly. The mixture should hold together when pressed. If it feels too wet, add more breadcrumbs; if too dry, add a splash of water or plant-based milk.
Step 3: Shape the Meatballs
- Scoop about 1½ tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used. You should have around 16 meatballs.
Step 4: Cook the Meatballs
Option A: Bake
- Preheat your oven to 375°F (190°C).
- Place the meatballs on a baking sheet lined with parchment paper and brush lightly with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until firm and golden.
Option B: Pan-Fry
- Heat a skillet with 2 tablespoons of olive oil over medium heat.
- Add the meatballs and cook, turning occasionally, until evenly browned on all sides, about 8–10 minutes.
Step 5: Serve
- Add the cooked meatballs to a warm marinara sauce and let them simmer for 5 minutes.
- Serve over pasta, rice, or enjoy them as appetizers with your favorite dipping sauce.
