Lentil and Potato “Meatballs” with Mushroom Onion Gravy

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Hearty, flavorful, and entirely plant-based, these Lentil and Potato “Meatballs” with Mushroom Onion Gravy are the perfect comfort-food dinner for vegetarians and meat-lovers alike. Creamy mashed potatoes and tender cooked lentils combine with sautéed mushrooms and savory seasonings to form bite-sized balls that bake to golden perfection. A rich onion-mushroom gravy brings the dish together, coating each “meatball” in an aromatic, umami-packed sauce. Serve alongside mashed potatoes, steamed greens, or buttered noodles for a satisfying, family-friendly meal any night of the week.

Cooking Time

Preparation: 25 minutes
Cook Lentils & Potatoes: 25 minutes
Sauté & Mash: 15 minutes
Form & Bake Meatballs: 30 minutes
Gravy Preparation: 15 minutes
Total Time: 1 hour 50 minutes

Ingredients

For the Lentil & Potato “Meatballs”:

1 cup (200 g) dry brown lentils, rinsed
4 cups (1 L) water, for cooking lentils
5 medium potatoes (about 750 g), peeled and chopped
1 tsp salt, for lentils & potatoes
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
200 g mushrooms, sliced
2 tbsp rolled oats
1 tbsp breadcrumbs
1 tbsp soy sauce
1 tsp Italian herb blend (oregano, basil, thyme)
Freshly ground black pepper, to taste
2 tbsp butter
100 ml milk (dairy or plant-based), for mash

For the Mushroom Onion Gravy:

1 tbsp olive oil
1 medium onion, thinly sliced
1 tsp ketchup
200 ml vegetable broth
1 tsp soy sauce
1 tbsp cornstarch or potato starch
Salt and pepper, to taste

Step-by-Step Cooking Directions

Cook the Lentils: In a medium saucepan, combine rinsed lentils, 4 cups water, and ½ tsp salt. Bring to a boil, skim off foam, then simmer 20–25 minutes until tender. Drain any excess liquid.
Boil the Potatoes: Meanwhile, place chopped potatoes in a second pot, cover with water, add ½ tsp salt, and bring to a boil. Cook 15–18 minutes until fork-tender. Drain and return to pot.
Sauté Vegetables: In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. Add mushrooms, season with a pinch of salt and pepper, and sauté until golden and liquid has evaporated, about 5 minutes.
Mash & Combine: To the potatoes, add butter and milk; mash until smooth. Stir in cooked lentils, sautéed mushroom-onion mixture, rolled oats, breadcrumbs, soy sauce, Italian herbs, and a generous crack of black pepper. Mix thoroughly until the mixture holds together but remains slightly loose.
Form Meatballs: Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment. Using wet hands, shape the mixture into 16–18 golf-ball-sized “meatballs.” Place on the sheet and lightly spray or brush with oil.
Bake: Bake for 20–25 minutes, turning halfway, until lightly golden on all sides and firm to the touch.
Prepare the Gravy: While meatballs bake, heat 1 tbsp olive oil in a small saucepan over medium heat. Add sliced onion and sauté 5 minutes until soft. Stir in ketchup, then pour in vegetable broth and soy sauce. Bring to a gentle simmer. In a small bowl, whisk starch with 2 tbsp cold water, then stir into simmering gravy. Cook, stirring, until thickened, 2–3 minutes. Season to taste with salt and pepper.
Serve: Transfer hot meatballs to a platter or individual plates and generously spoon mushroom onion gravy over the top. Garnish with chopped parsley if desired.

Nutritional Information (per serving; 4 servings)

Calories: 350 kcal
Carbohydrates: fifty g
Protein: twelve g
Fat: eleven g
Fiber: eight g
Sugar: three g
Sodium: six hundred mg

The Origins and Popularity of the Recipe

Lentils have nourished civilizations for millennia, prized in Middle Eastern, Indian, and Mediterranean cuisines for their affordability and nutrition. Potato dumplings and croquettes appear across Europe, from German Kartoffelklöße to Italian gnocchi. This hybrid–lentil-potato “meatball” draws from both traditions: the plant-based trend elevates pantry staples into protein-packed entrées, while borrowing the cooking method of baked fritters. In recent years, recipes like these have soared in popularity among vegans and flexitarians seeking familiar textures without meat.

Reasons Why You’ll Love the Recipe

Hearty & Comforting: Mashed potatoes and earthy lentils deliver satisfying body.
Umami-Rich: Mushrooms, soy sauce, and savory herbs create depth of flavor.
Family-Friendly: Mild seasoning appeals to kids and adults alike.
Make-Ahead Convenience: Freeze extras or prepare patties in advance for quick meals.

Health Benefits

Lentils: High in plant protein, fiber, iron, and folate, supporting heart and gut health.
Potatoes: Provide potassium, vitamin C, and complex carbohydrates for sustained energy.
Mushrooms & Onions: Contain antioxidants and immune-boosting compounds.
Oats & Breadcrumbs: Add whole-grain fiber, aiding digestion and satiety.

Serving Suggestions

Over a bed of buttered egg noodles or creamy polenta.
Accompanied by steamed green beans or roasted root vegetables.
In a sandwich with crusty bread, lettuce, and pickles.
As a protein-rich topping for garlic mashed potatoes.

Common Mistakes to Avoid

Over-moist Filling: If the mixture is too wet, add extra oats or breadcrumbs.
Undercooking Lentils: Ensure lentils are tender but not mushy to maintain texture.
Crowding the Baking Sheet: Give meatballs room to brown evenly; use two sheets if necessary.
Skipping Gravy Thickening: Stir starch slurry well to avoid lumps in the sauce.

Pairing Recommendations

Wine: A light-bodied Pinot Noir or crisp Sauvignon Blanc complements earthy flavors.
Beer: Brown ale or amber ale balances savory richness.
Non-Alcoholic: Sparkling water with lemon, or iced herbal tea.

Cooking Tips

Even Size: Use a scoop or spoon to portion meatballs for uniform baking.
Add Fresh Herbs: Stir in chopped parsley or chives for brightness.
Flavor Variations: Swap Italian herbs for curry powder or smoked paprika for global flair.
Gravy Boost: Add a splash of vegan Worcestershire or balsamic vinegar for extra depth.

Similar Recipes to Try

Chickpea and Sweet Potato Patties with Tahini Sauce
Quinoa-Black Bean Balls in Tomato Sauce
Mushroom and Walnut “Meat” Loaf

Variations to Try

Spicy: Mix in ½ tsp chili powder or chopped jalapeños.
Cheesy: Fold 50 g shredded cheese into the mixture before baking.
Gluten-Free: Use gluten-free oats and breadcrumbs or ground almond meal.
Herb-Infused: Add fresh rosemary or thyme for aromatic notes.

Ingredient Spotlight

Brown Lentils
Small, versatile legumes that cook quickly and hold their shape. Rich in protein, iron, and fiber, lentils form the backbone of this recipe, providing both structure and nutrition while harmonizing with potatoes and mushrooms.

Conclusion

These Lentil and Potato “Meatballs” with Mushroom Onion Gravy showcase how simple, affordable ingredients can transform into a gourmet-worthy dinner. With a tender interior, golden exterior, and an indulgent gravy, they satisfy comfort-food cravings while packing in plant-powered nutrition. Whether you’re meal-prepping or cooking for company, this recipe delivers flavor, texture, and wholesome goodness in every bite.

FAQ

Can I use red or green lentils instead of brown?
Yes—just watch cook times, as red lentils become softer faster.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in the oven at 180 °C for 8–10 minutes.
Can I freeze the meatballs?
Yes—freeze on a tray, then transfer to a bag. Reheat from frozen at 200 °C for 15–18 minutes.
What if I don’t have oats?
Use extra breadcrumbs or a few tablespoons of cooked rice to bind the mixture.
How can I make the gravy vegan?
Ensure the vegetable broth is vegan and use a plant-based ketchup. The gravy is already dairy-free.
My mixture is crumbly—what should I do?
Add a splash of milk or an extra egg yolk to help bind ingredients.
Can I pan-fry instead of baking?
Yes—heat oil in a skillet and cook “meatballs” 3–4 minutes per side until crisp.
Can I skip the gravy?
They’re delicious plain or with marinara, pesto, or vegan cheese sauce.
Is there a nut allergy alternative for breadcrumbs?
Use crushed cornflakes or rice crackers instead.
How do I make smaller appetizer-sized balls?
Roll mixture into 2–3 cm spheres and bake 12–15 minutes until golden.