*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.
Can they be made the day before and cooked the next day
Yes! You can do that. Just put them in the fridge until you are ready to cook them.
Absolutely delicious recipe and wouldn’t change a thing.
My Italian grandmother taught me to roll the meatballs in your hands for 20 rolls to work out any air inside. This creates a firm meatball that won’t fall apart.