Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
2 tbsp vegetable broth (unsalted, preferably homemade)
1 cup onion (chopped)
4 cloves garlic (minced)
1 cup organic summer squash (yellow or green, grated)
1 cup organic spinach (chopped)
½ cup sunflower seeds (raw, unsalted)
1 cup lentils (green or brown, homecooked or BPA-free canned or packaged)
2 tsp dried oregano
2 tbsp basil (fresh, chopped)
2 tbsp nutritional yeast
¼ cup kalamata olives (chopped)
1 cup quinoa (cooked)
½ tsp red pepper flakes (optional)
¼ tsp salt (optional)
¼ tsp pepper (optional)
Directions
1Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2Heat the vegetable broth in a medium stovetop pan on medium heat. Add the onions and cook until translucent (about 3–5 minutes).
3Stir in the garlic and squash and cook 1–2 minutes.
4Mix in the spinach until slightly wilted. Remove from heat and set aside.
5In a food processor, coarsely grind the sunflower seeds.
6Add the onion squash mixture, half of the lentils (½ cup), oregano, basil, nutritional yeast, and olives. Blend until the mixture is smooth.
7Scoop into a large bowl. Mix in the other ½ cup lentils, quinoa, salt, pepper, and red pepper flakes, if using.
8Scoop the mixture with a spoon into clean hands and roll to form a “meatball” about 1 ½” in diameter.
9Place the meatballs on the parchment-lined baking sheet. You’ll have about 30 small meatballs.
10Bake for 30 minutes or until crispy on the outside and soft in the middle.
11Serve with your favorite tomato sauce or one of the suggested sauces, below!
Chef's Notes
Substitutions
Use ½ teaspoon of garlic powder in place of fresh garlic.
Red or white onion would work well in place of the yellow.
Use organic green or yellow squash.
Instead of spinach try collards, Swiss chard, or kale.
If you don’t have sunflower seeds, use walnuts.
Instead of quinoa, use organic short-grain brown rice.
How to enjoy
Stuff the meatballs in between organic whole-grain bread or a wrap, pile on the veggies, and hummus, and enjoy as a sandwich.
Enjoy them with just about any sauce — tomato, Kale Walnut Basil Pesto, Sweet and Smoky Romesco, Mouthwatering Avocado Cream, or a savory cashew cream.
Add them to a grain or salad bowl.
Make spaghetti squash and “meatballs.”
Double the recipe and bring them as an irresistible appetizer to a summer picnic.
Ingredients
2 tbsp vegetable broth (unsalted, preferably homemade)
1 cup onion (chopped)
4 cloves garlic (minced)
1 cup organic summer squash (yellow or green, grated)
1 cup organic spinach (chopped)
½ cup sunflower seeds (raw, unsalted)
1 cup lentils (green or brown, homecooked or BPA-free canned or packaged)
2 tsp dried oregano
2 tbsp basil (fresh, chopped)
2 tbsp nutritional yeast
¼ cup kalamata olives (chopped)
1 cup quinoa (cooked)
½ tsp red pepper flakes (optional)
¼ tsp salt (optional)
¼ tsp pepper (optional)
Directions
1Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2Heat the vegetable broth in a medium stovetop pan on medium heat. Add the onions and cook until translucent (about 3–5 minutes).
3Stir in the garlic and squash and cook 1–2 minutes.
4Mix in the spinach until slightly wilted. Remove from heat and set aside.
5In a food processor, coarsely grind the sunflower seeds.
6Add the onion squash mixture, half of the lentils (½ cup), oregano, basil, nutritional yeast, and olives. Blend until the mixture is smooth.
7Scoop into a large bowl. Mix in the other ½ cup lentils, quinoa, salt, pepper, and red pepper flakes, if using.
8Scoop the mixture with a spoon into clean hands and roll to form a “meatball” about 1 ½” in diameter.
9Place the meatballs on the parchment-lined baking sheet. You’ll have about 30 small meatballs.
10Bake for 30 minutes or until crispy on the outside and soft in the middle.
11Serve with your favorite tomato sauce or one of the suggested sauces, below!
