Vegetarian Cranberry Meatballs

Ingredients

• 1 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/2 cup gluten-free oats
• 1/2 cup chopped fresh parsley
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine lentils, quinoa, oats, parsley, cranberries, olive oil, cumin, garlic powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatball-sized balls, about 1-inch in diameter.
4. Arrange the meatballs on a parchment-lined baking sheet and bake for 20 minutes or until the meatballs are golden brown and cooked through.
5. Serve warm with your favorite sauce and sides.

Interesting Facts

• These vegetarian meatballs are perfect for vegetarians, vegans, and those on a gluten-free diet.
• The combination of lentils, quinoa, oats, and cranberries makes these meatballs high in protein, fiber, and antioxidants.
• These meatballs can be stored in an airtight container in the refrigerator for up to 3 days.