Gluten Free "Meatballs"

Gluten Free "Meatballs"
serves 4

1 lb. brown lentils, washed and picked over
1 cup long grain brown rice
1 tbsp olive oil
1 tsp salt
1 cup gluten free breadcrumbs (I used Gillian's, but any GF breadcrumbs will do)
1/2 cup finely diced onion
5 oz. extra firm tofu, drained and pressed
1/4 cup nutritional yeast
2 cloves minced garlic
handful of parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika (I used smoked, but regular will be fine)
1/2 tsp crushed red pepper (optional)

Cook the lentils and brown rice together, either in a stockpot (about 45 minutes) or a pressure cooker (with about 6 cups of water - bring to high pressure, then reduce heat but maintain pressure for 15 minutes). In either case, add 1 tbsp olive oil and 1 tsp salt. If using pressure cooker, after 15 minutes, do a quick release by running cold water over the unit until the final hissing sound is heard.

When the lentils and brown rice have finished cooking, drain any excess water by pouring the mixture into a colander. Save the liquid just in case you need it to moisten the "meatballs".

Pour about half the lentil/brown rice mixture into a food processor and blend into a paste. Pour back into the remaining lentil/brown rice. Put the breadcrumbs, onion, tofu, nutritional yeast, garlic, parsley, garlic powder, onion powder, and paprika into the food processor and mix until blended. Add this mixture to the lentil/rice mixture, along with the crushed red pepper. Using either your hand or a large spoon, blend everything together. Use some of the leftover cooking liquid from the lentil/brown rice mixture, if needed, to hold the "meatballs" together.

Although I didn't have a problem, you might find it necessary at this point to chill the mixture, as it will make the process of forming the "meatballs" easier.

Use either your hands or a small ice cream scoop (size will dictate size of your "meatballs") to form the "meatballs". If you find the mixture sticky, either wet your hands (or the ice cream scoop) or spray them with vegetable spray.

Saute the "meatballs" in olive oil or bake in a 350 degree oven for about 20 - 30 minutes (or until crisp). If you saute them on the stove, you will want to rotate them in order to get as much of the surface of each "meatballs" nice and browned.