Mushroom and lentil meatballs

Instructions

1. In a large dry non-stick skillet, toast the walnuts over medium heat stirring frequently for 2 minutes or until they begin to smell nutty. Transfer the walnuts to the bowl of your food processor and set aside.
2. Place the skillet back onto the heat and add 3 teaspoons of olive oil and the shallot. Season with salt and pepper and cook for 3 minutes or until the shallots are softened and lightly golden brown then add in the chopped mushrooms. Season with more salt and pepper and allow the mushrooms to cook down for 5 to 7 minutes stirring occasionally. Add in the garlic and cook for another 30 seconds.
3. Deglaze the pan with the soy sauce and balsamic vinegar and cook, stirring constantly, until all the liquid has evaporated. Transfer the mushroom mixture into the food processor along with the lentils, Parmigiano-Reggiano, parsley, basil, and oregano. Pulse 6 to 8 times to chop everything up and bring the mixture together, being careful not to make a smooth puree. Season to taste with more salt and pepper if needed.
4. Using a spring-loaded ice cream scoop or a spoon, divide the mixture into 14 to 16 equal portions and roll into balls. To keep the mixture from sticking to your hands, lightly dampen your hands with water. This works for all meatballs, meaty or meatless!\
5. Turn the heat under the skillet to medium-high and add in about a tablespoon of olive oil. Fry the ‘meatballs’ in batches for 5 minutes or until golden, turning occasionally and adding more oil as needed.
6. Serve over pasta with your favourite tomato sauce or as a meatball sub smothered in melted mozzarella cheese.