*Sponsored by Bona Furtuna, but I never use products I don’t absolutely love!*
These Vegan French Onion Meatballs, served with creamy mashed potatoes, are one of the best things I have eaten recently. Simple, high-protein meatballs baked or air-fried and tossed in a sweet and salty French onion gravy! Cooked lentils are mashed and mixed with olive oil, bread crumbs, seasonings, and a flax egg to make these very delicious meatless meatballs.
What You Need For These French Onion Meatballs:
- Bona Furtuna Everyday EVOO: You can check out the olive oil HERE.
- Lentils: Green or Brown will work!
- Flax Meal: Mixed with water, this will make the egg replacement.
- Liquid Smoke, Soy Sauce, Garlic and Onion Powder: To flavor the meatballs.
- Sweet Onions: To make the french onion gravy.
- Garlic, Thyme, Brown Sugar: To flavor the gravy.
- Vegetable Broth: For the gravy, mixed with a flour based roux to thicken it.
It doesn’t get much better than this! Comforting vegan meatballs, French onion soup-inspired gravy, buttery mashed potatoes, and a drizzle of olive oil to top it off. Here are some of my other favorite lentil recipes: Vegan Lentil Frisco Melt, Vegan Lentil Curry, and Vegan One-Pot Brothy Lentils and Chorizo.
If you want to serve these vegan meatballs over mashed potatoes, here are a few of my favorite recipes: Vegan Garlic Chive Mashed Potatoes and Vegan Ranch Mashed Potatoes.
Why Should You Make These French Onion Meatballs?
- These vegan meatballs are great for people who don’t love using fake meat products.
- They are as easy as it gets! All the ingredients are mashed and mixed together.
- The gravy is incredible and the whole combination is amazing,
- This is a cravable meal that everyone will love.
Vegan French Onion Meatballs
Ingredients
For the Meatballs
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1 1/2 Cups Cooked lentils, green or brown
- 3/4 Cup Bread crumbs, vegan
- 2 Tablespoons Bona Furtuna olive oil*
- 1 teaspoon Liquid smoke
- 1 teaspoon Soy sauce
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt and Pepper to taste
For the French Onion Gravy
- 2 Tablespoons Olive oil
- 1 Large Sweet onion, diced
- 6 Cloves Garlic, finely chopped
- 3 Sprigs Fresh Thyme
- 2 teaspoons Brown sugar
- 1 Tablespoon All-purpose flour
- 1 1/2 Cups Vegetable broth
- Salt and Pepper to taste
Instructions
- Make the meatballs first. You can bake the meatballs or use an air-fryer. If baking, preheat the oven to 375 ℉.
- Make a flax egg. Whisk together the flax meal and water. Set aside for 3-5 minutes or until it has thickened.
- In a large mixing bowl, mash the lentils with a fork or potato masher, then add the flax egg you made, the breadcrumbs, olive oil, liquid smoke, soy sauce, garlic and onion powder, and a pinch of salt and pepper.
- Stir everything together until fully combined, then roll the mixture into balls. If baking, place the meatballs on a large sheet pan sprayed with non-stick spray, then bake for 10 minutes, flip the meatballs and bake for about 10 more minutes. ,
- If air-frying, spray the basket with non-stick spray and air-fry for 8-10 minutes, flipping the meatballs half way through.
- While the meatballs cook, make the gravy. Heat the olive oil on medium-high in a large non-stick skillet.
- Add the onion and garlic, reduce heat to medium, and saute until the onions are starting to brown, about 5-7 minutes. Add the thyme sprigs and brown sugar, stirring everything together.
- Continue to saute until the onions are golden brown, about 5-7 more minutes. Add the flour and stir it into the onions.
- Pour in the broth and a pinch of salt and pepper. Whisk to combine. Bring to a simmer, and let simmer for about 5 minutes, whisking frequently. The gravy should thicken up.
- Remove the thyme sprigs, taste, and adjust the seasoning. Adding more salt and pepper as needed. I like to add a splash of balsamic vinegar if it needs acid.
- Add the cooked meatballs to the skillet and toss them in the gravy.
- Serve immediately over mashed potatoes if desired.
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