Lentil and Mushroom "Meat"balls with Arugula/Lemon Sauce

SaveTheKales's picture

Aug. 01, 2014

Delicious and hardy "meat"balls go SOOO well with this tangy arugula/lemon sauce. Easy to make and super easy to eat a bunch of!


For lentil and mushroom meatballs:
Cooked lentils 1 1/2 Cup (24 tbs) (cooked in broth)
Cooked brown rice 1 Cup (16 tbs)
Crumbled walnuts 1 Cup (16 tbs)
Olive oil 1 Tablespoon (plus extra for frying)
Small onion 1 , chopped
Garlic 2 Clove (10 gm) , chopped
White mushroom 6 Large , roughly chopped
Liquid amino/Tamari sauce 1 Tablespoon
Oregano 2 Teaspoon
Crushed red pepper flakes 1 Teaspoon
Rolled oat 1/2 Cup (8 tbs)
For arugula lemon sauce:
Arugula 1 Cup (16 tbs)
Basil 1/4 Cup (4 tbs)
Parsley 1/4 Cup (4 tbs)
Tahini 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm)
Lemon juice 1 Tablespoon (from 1 lemon)
Salt To Taste



In a saucepan, sauté small onions and garlic in olive oil for 5 minutes.

Add chopped mushrooms, liquid amino, oregano, crushed red pepper flakes and continue sautéing.

Once done, transfer the sautéed mixture to a large bowl and mix cooked brown rice, and crumbled walnuts to it.

Transfer cooked lentils to a blender and blend the contents. Add the lentils to the mixture and mix well.

Form balls and fry in oil as shown in the video.

For the sauce, blend together arugula, basil, parsley, tahini, water, garlic, lemon juice and salt in a blender.


Serve the balls with sauce and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 276Calories from Fat 180

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 140 mg5.83%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet