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Vegetarian Meatballs with a Southeast Asian Twist

These Southeast Asian-inspired vegetarian meatballs sound like an oxymoron but are meatless, light in texture and delicious.with a Southeastern Asian Sauce!

Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
Servings: 12
Calories: 209 kcal
Cuisine: Asian , Vegan

Ingredients

For the meatballs:
  • 1 1/2 cups yellow split peas (or lentils)
  • 2 tablespoons olive or vegetable oil (plus more for drizzling)
  • 2 tablespoons ginger (minced)
  • 5 cloves garlic (minced)
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 ½ teaspoons salt
  • 12 ounces mushrooms (cremini, button, or shiitake mushrooms, wiped clean and sliced)
  • 1/3 cup cashews, almonds or walnuts
  • 1 fresh red chili
  • 1/2 cup thai or sweet basil leaves
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 tablespoons fish sauce (optional for vegetarians/vegans)
  • 1 teaspoon sesame oil
  • 3 large eggs
  • 1 cup breadcrumbs
For the dipping sauce:
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon chili sauce
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. In a medium pot, cover the lentils with water and bring to a boil. Reduce the heat to low, and simmer for 35-40 minutes, until they’re tender but not falling apart. Drain and allow to cool.
  2. Next, add 3 tablespoons of oil to a wok or large skillet over medium heat, and add the ginger. Cook until fragrant, about 2 minutes. Add the garlic and onion, and cook for another 2-3 minutes. Then add the carrots, celery, and salt, and cook for another 10 minutes.
  3. Add the mushrooms and cook for another 10 minutes or so, until all the liquid released by the vegetables has cooked off. Set aside to cool.
  4. To your blender, add the nuts, chili, basil, cilantro, mint, fish sauce and sesame oil. Pulse until the nuts and herbs have been finely chopped. Add the cooled lentils and cooked vegetable mixture. Pulse until the mixture has been incorporated, but still looks a little chunky.
  5. Transfer the mixture to a bowl, and mix with the eggs and breadcrumbs. Chill the mixture in the refrigerator for 30 minutes.
  6. Meanwhile, preheat your oven to 400 degrees, and line a baking sheet with parchment paper. Drizzle some olive oil on the paper.
  7. Roll the chilled vegetable mixture into golf ball sized meatballs, packing the mixture firmly. Place onto the sheet pan, with a ½ inch of space between them. Drizzle the meatballs with olive oil, and roast in the oven for 40-45 minutes, until crisp.
  8. Meanwhile, make the dipping sauce by combining all the sauce ingredients in a bowl, and serve alongside the meatballs.

Notes

  • Makes 3 dozen meatballs. 

Nutrition Information

Calories 209kcal (10%) Carbohydrates 27g (9%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 41mg (14%) Sodium 717mg (30%) Potassium 517mg (15%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 2115IU (42%) Vitamin C 9.8mg (11%) Calcium 72mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 27g 9%
Protein 11g 22%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Sodium 717mg 30%
Potassium 517mg 11%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 2115IU 42%
Vitamin C 9.8mg 11%
Calcium 72mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.