I've always loved a good meatball—the comforting warmth, the rich flavors, the satisfying texture. But, these days, I’m trying to be a bit more mindful of my food choices and incorporate more plant-based options into my diet. So, I decided to create a recipe that delivers all the joy of a classic meatball but with a delightful plant-based twist. This recipe is a delicious example of how plant-based cooking can be incredibly satisfying and flavorful.
This recipe is super fun to make. It’s the perfect comfort food for a chilly evening or a cozy weekend brunch. The earthy flavors of the lentils and walnuts mingle beautifully with the rich, nutty Gruyere cheese sauce—it’s a symphony of tastes in every bite! Don't be scared to add your own creative spin. If you're feeling adventurous, try adding some sun-dried tomatoes or sauteed mushrooms to the meatballs for an added layer of flavor. Or, you could swap out the Gruyere for another nutty cheese, like Fontina or even a sharp cheddar. The possibilities are as endless as your culinary imagination!
Required Equipments
- Large bowl
- Mixing spoon
- Large skillet
- Baking sheet
- Meatball scooper (optional)
- Whisk
Plant-Based-Meatballs-with-a-Gruyere-Cheese-Sauce
These plant-based meatballs, made with lentils and walnuts, are smothered in a creamy Gruyere cheese sauce. It’s a hearty, flavorful dish that’s both comforting and surprisingly elegant.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get those plant-based meatballs going. In a large bowl, gently combine your lentils, walnuts, breadcrumbs, garlic, onion, soy sauce, nutritional yeast, and herbs. Mix everything together until it's nicely combined. Don't overmix; we want to avoid tough meatballs!
- Next, using your hands or a meatball scooper, form the mixture into small meatballs, about 1 inch in diameter. Try to make them relatively uniform; this ensures even cooking.
- Now for the star of the show—the Gruyere sauce. In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to make a roux. This is crucial for thickening the sauce, so don't rush it!
- Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens and becomes smooth. This takes a little patience, but it's so worth it!
- Stir in the Gruyere cheese, a handful at a time, until it's completely melted and the sauce is creamy and luscious. Season generously with salt, pepper, and a pinch of nutmeg—trust me on this one!
- Carefully add the meatballs to the skillet, ensuring they're mostly submerged in the cheese sauce. Cook them gently for about 10-12 minutes, or until they're heated through and the sauce has thickened slightly, stirring occasionally. Don't overcook them or they'll become tough.
- Once the meatballs are cooked through and the sauce is perfectly creamy, you can serve them immediately. If you want to add a little extra flair, garnish with some fresh parsley and cracked black pepper before serving.
📝 Notes
- For extra flavor, consider adding a teaspoon of Dijon mustard to the meatball mixture.
- If the sauce is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.
- Make sure your lentils are fully cooked before adding them to the meatball mixture. This helps achieve the best texture.
🍎 Nutrition
Calories: 350kcal
Protein: 20g
Fat: 18g
Carbohydrates: 30g
Fiber: 10g
Calcium: 150mg
