Lentil Buffalo “Meatballs”

These lentil buffalo “meatballs” are a healthier alternative to traditional buffalo wings. Not only do they taste delicious on their own, but they’re even better when stuffed in a pita with Greek yogurt ranch dressing and spinach!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Buffalo Sauce, Lentils, Vegetarian
Servings: 4
Calories: 285kcal
Author: Kelli

Ingredients

  • 2 cups cooked lentils*
  • 1 cup rolled oats
  • 2 large eggs slightly beaten
  • 2 scallions sliced with white and green parts separated
  • Salt and pepper to taste
  • ½ cup Franks Red Hot sauce
  • 2 Tbsp unsalted butter

Instructions

  • Place oats in food processor and pulse until breadcrumb-consistency. Pour into large mixing bowl.
  • Add cooked lentils, beaten eggs, sliced white ends of scallions, and generous pinch of salt and pepper to oats in mixing bowl.
  • Place 2 cups of mixture into food processor and pulse until paste-like. Add back to mixing bowl and stir to combine.
  • Place mixing bowl in fridge overnight or in freezer for 15 minutes. The mixture should still be soft but able to loosely hold together.
  • Preheat oven to 375F and line large baking sheet with parchment paper.
  • Roll mixture into ~20 balls. Place on prepared baking sheet.
  • Bake 10-12 minutes. Meanwhile, place red hot sauce and butter in small saucepan over low heat. Cook until butter is melted, stirring occasionally.
  • Once lentil balls are cooked, toss with buffalo sauce and garnish with sliced green ends of scallions. Serve with toothpicks as an appetizer or stuff into a pita for a sandwich. Enjoy!

Notes

*To cook lentils, place 3/4 cup dry lentils in saucepan with 3 cups of water. Bring to a boil then reduce heat, partially cover and simmer 15-20 minutes or until soft. Drain remaining liquid. Nutrition for ¼ of recipe: 285 calories, 10 g fat (5 g saturated fat), 36 g carbohydrate, 11 g fiber, 3 g sugar, 15 g protein