These little no-meatballs are almost a variation on a falafel but with lentils. They are moist, hearty, flavorful and the sauce makes it creamy and decadent. Dump all of that onto some creamy mashed potatoes and you’ve got yourself the perfect thanksgiving dinner.
Transfer the mushroom mix into a food processor and add panko, Worcestershire sauce, parsley, and onion salt. Process until the mix is well combined but still a little chunky.ÂÂÂ
Take a cookie tray lined with parchment paper, and start rolling your meatballs into 2-inch-thick balls. Brush with olive oil then put them in the oven for 20-25 minutes.ÂÂÂ