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Protein Packed Plant-Based Meatballs

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 cup dry lentils 180g
  • 1/2 cup dry millet 95g
  • 1 cup yellow onion 130g
  • 1 cup walnuts 90g
  • 1/4 cup tomato paste 60g
  • 1 cup fresh parsley 20g
  • 5 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons salt 12g
  • 1/2 cup water 120ml
  • 1/4 cup rice flour 40g


  • Cook lentils by bringing 4 cups of water (945ml) to a boil.
  • Add 1 cup of lentils, turn heat to low and simmer for 50 minutes until lentils are cooked, stirring occasionally.
  • Place cooked lentils in a large mixing bowl.
  • Cook millet by placing 1 cup of water (250ml) and 1/2 cup of millet in a pot.
  • Bring to a simmer, turn to low and cook for 20 minutes, stirring occasionally.
  • Place cooked millet in the mixing bowl with the lentils.
  • Add the remaining ingredients, except for the rice flour to the mixing bowl (onion, walnuts, tomato paste, parsley,garlic, oregano, basil, salt and water).
  • Stir mixture so that all of the ingredients are combined.
  • Place the mixture in a food processor and process until smooth (you may have to do this in two batches depending on the size of your food processor).
  • Once all of the meatball mixture has been processed, place it back in the large bowl and sprinkle in the rice flour.
  • Stir until the rice flour is mixed in.
  • Preheat oven to 350°.
  • Take the mixture and roll into whatever size meatballs you like. (if you make them about the size in the picture, you will get around 25 meatballs)
  • Place them on a very lightly greased baking sheet and bake for 35 minutes.


You can cook the lentils and millet a day in advance to help cut down on time.