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Meatless Meatball Sliders

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55min

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8 servings

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These hearty little sliders are packed with flavor thanks to lentils, mushrooms, garlic, and herbs, all formed into tender meatless meatballs, baked, sauced, and tucked into soft buns. No meat, no shortcuts, just big bold comfort food flavor in every bite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the lentils

Rinse ½ cup dry lentils.
Add to a pot with 1½ cups water.
Bring to a boil, reduce heat, and simmer for 20 minutes until soft.
Drain any excess water and let cool.

2
Prep vegetables

Finely chop 4 oz mushrooms, ½ yellow onion, and 2 garlic cloves.

3
Cook the aromatics

Heat 1 tablespoon olive oil in a pan.
Add onion and garlic. Cook for 2 minutes.
Add mushrooms and cook 5 more minutes until soft.
Let cool for 5 minutes.

4
Mix the meatball filling

In a bowl, mash cooked lentils with a fork.
Add cooked mushroom mixture, ½ cup breadcrumbs, ¼ cup grated cheese, 1 egg, 1 tsp oregano, ½ tsp salt, and ¼ tsp pepper.
Mix until fully combined and sticky.

5
Shape and bake

Preheat oven to 375°F (190°C).
Shape mixture into 8 equal balls.
Place on baking sheet and bake for 20 minutes, turning once halfway.

6
Simmer the tomato sauce

Pour 1 cup crushed tomatoes into a saucepan.
Add a pinch of salt and simmer for 10 minutes on low heat.

7
Assemble the sliders

Cut 8 small buns in half.
Toast lightly if desired.
Place one meatball on each bottom half.
Spoon tomato sauce on top, sprinkle with shredded mozzarella, and add basil.
Top with the other bun half.

8
Melt and serve

Optional: place sliders on a tray, cover with foil, and warm in oven for 5 minutes to melt cheese.
Serve hot!

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