Next week is going to be so busy for me that I spent the entire day today preparing meals for the next 5 days. One of the items that I made was a gluten free, vegetarian version of Swedish meatballs with gravy over gluten free pasta for Sunday dinner. They were simple to make (I cheated a bit by using a vegetarian wild mushroom gravy packaged by Imagine for the sauce) and the herb mixture makes them very tasty.
- 2 cups cooked lentils (green or brown are the best choice since they remain firm after cooking)
- 2 eggs, beaten
- 3/4 cup ricotta
- 1/4 cup freshly grated Parmesan
- 1/4 cup onion, minced
- 1 garlic clove, minced
- 1/2 t. fennel seed
- 2 T fresh parsley, chopped fine
- 1 t. dried rosemary, chopped fine
- 1 t. dried thyme, crushed
- pinch of ground allspice
- 2/3 cup gluten-free breadcrumbs
- salt and pepper
- olive oil
- 1 box Imagine vegetarian wild mushroom gravy
- 1 package gluten free noodles, cooked or 2 cups cooked quinoa
- Process the lentils in a food processor until smooth. In a large bowl, mix the lentils with the rest of the ingredients, and let sit for 20 minutes to allow the breadcrumbs to soften.
- Preheat the oven to 400 and line a baking sheets with parchment paper.
- Check the consistency of your meatball mixture by rolling a 1″ ball between your palms. If it feels wet or falls apart, add more breadcrumbs until it holds together. Roll your meatballs and evenly space them on the baking sheet. They won’t spread in the oven, so you can place them right next to each other. Brush the tops with olive oil.
- Bake in the middle of the oven for 15-20 minutes until the tops are golden brown, rotating the sheets and flipping the meatballs halfway through baking so they brown evenly. Remove from the oven and let cool slightly.
- While the meatballs are baking, warm the gravy in a medium sized sauce pan. When the gravy is warm add the meatballs and simmer for another minute or two.
- Serve over noodles or quinoa.