VIP Event Featured Recipe – Vegan Meatballs

Posted by on Oct 28, 2013 in Featured, Recipes | Comments Off on VIP Event Featured Recipe – Vegan Meatballs

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At our October 9th VIP Event, Health & Wellness Made Fun & Easy, I had the idea to make meatballs that would be yummy for meatatarian, vegan and the gluten-free diets alike. The meatballs had big shoes to fill: they had to be moist, tasty, filling AND nutritious. Were the meatballs a success? Yes indeed, they were a hit! Many asked for the recipe, and I’m more than happy to share it here on this post.




Vegan Gluten-Free Meatball Recipe



  • 2 cups uncooked brown rice
  • 2 cups dried red lentils
  • 3 cups butternut squash, cubed
  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • 1 large onion, minced
  • 5 cups cold water
  • 1 cup fresh parsley, finely chopped
  • 1 cup of other fresh herbs, finely chopped
  • Salt , pepper, chili flakes


  • Pasta Sauce or Salsa


  • 6 litre stock pot
  • Baking sheets
  • Immersion blender (optional, can substitute slotted spoon or potato masher)



  1. In a large stockpot add rice, lentils squash, onion, dried herbs and water. Bring mixture to a boil. Reduce to medium heat and stir regularly.
  2. Cook mixture for at least 30 minutes or until rice is cooked.
  3. Blend with immersion blender. If no blender is available , use a potato masher, slotted spoon or fork to mash the squash.
  4. Consistency should be similar to mashed potatoes. If too thick, add water. If too runny, continue cooking until thickened. Turn off heat.
  5. Add fresh herbs, salt, pepper and chili flakes to taste. Incorporate evenly into mixture. Allow to cool slightly.
  6. Oil baking sheets. Heat oven to 400F.
  7. Form mixture into 1-1.5″ balls and place on baking sheets. Bake for 10-15 minutes or until balls are lightly browned.
  8. Serve with pasta sauce or salsa. Enjoy!

Makes 40-50 meatballs.


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