Friday, November 9

"Meatball" Sliders



Confession time. I miss hamburger. Like wicked bad. Though my unprocessed challenge is over we are still going strong on the meatless diet plan. I've had a few slips nothing major.

A few weeks ago when I got a hankering for some ground, fatty, greasy, extremely processed hamburger. I took a chance and created my own vegetarian meatball. Slathered it in my favorite tomato sauce and some cheese on my homemade rolls. Walla a Lentil Meatball Slider that was every bit of good as the real thing but healthier and less processed!


Dead serious, my husband said if someone told him that was beef, he would have believed them. And I agree, I could have believed that was real meat. And oh how I pretended!

Needless to say this meal has made it onto our menu every week. OBSESSED we are!


Lentil Meatball Sliders

Ingredients:

2 cups cooked lentils 
2/3 cups bread crumbs
2 cloves garlic

1 tbs fresh diced basil
1 tbs fresh diced parsley
1 tbs fresh diced chives
1 tsp salt
1/4 tsp ground black pepper
Couple tbs of vegetable stock (optional)
1 tbs olive oil (for frying) 
Your favorite tomato sauce for toppings
1 cup shredded mozzarella cheese for topping (to make vegan use vegan cheese substitute)
4 homemade burger buns (recipe found HERE but without the egg wash and substituted olive oil for the butter to make it vegan)

Directions:

Add all of your "meatball" ingredients together in the food processor. Pulse until blended and smooth. IF they are too dry go ahead and try adding a tbs of vegetable stock. If you add too much and they become too wet, add in some more breadcrumbs. The "meatballs"   should be moist but not too sticky to the touch. You should be able to roll them into 1-2 inch balls.

Fry over medium/high heat in about 1 tbs of olive oilBrown on all sides.

Place meatballs on the bottom of your burger buns top with sauce and cheese. Place under the broiler for just a moment until cheese melts. Top with the other half of you burger buns. 

Then dig in!  

 


     
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6 comments:

  1. Sounds great--but I don't think my husband would go for it. I'm gonna try anyways! ;)

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  2. Definitely going to try this - and pull it off without mentioning they are lentils. I'll let you know how it goes :)

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  3. wow, it even looks like ground beef. Well done, you! Not that things must look or taste like meat - if you enjoy meat, it makes a difference.

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  4. I just made this today, very delicious!! I wanted a deep flavor so I replaced the spices with cumin, vegan worcestershire sauce, soy sauce, and onion powder. I fried them up with a bit of butter and ate it with onion, lettuce, mustard, cheese and sriracha. I love that your recipe didn't need flour or eggs/egg substitute. Next time I will probably mix Italian spices and eat it with spaghetti marinara. Will definitely be my to go burger/meatball recipe!

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  5. So I just had to google this recipe because I couldn't find my printed copy. I have made this recipe SO many times. I have sent this recipe to other 'meat lovers' and they have made it and their meaty husbands have loved it. My lentils are on the stove as I type and this is one of our family favourites! And I do agree with 'Anonymous' above as far as the adding spices part - not that one must add spices to make it yummy, but that you can add spices and make it different to fit in with different meals. THANK YOU!

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