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Lentil & Mushroom “Meatballs” with Fairway Marinara Pasta Sauce

Lentil & Mushroom Meatballs with Fairway Marinara Pasta Sauce

Lentil & Mushroom Meatballs with Fairway Marinara Pasta Sauce

Be a part of the Monday Meatball craze! This hearty vegetarian spin may lack meat, but certainly does not lack spice. Fairway’s Lambrusco Vinegar adds that extra sensation with a bit of fizz and a touch of berry; as Fairway discovered and sourced this vinegar, it is the first time Lambrusco Vinegar has ever been in the U.S! Serve meatballs on their own, or on top a bed of Fairway Pasta or angel hair pasta for a deliciously filling entree. Don’t skimp on your favorite Fairway Pasta Sauce (marinara flavor shown here) or Fairway Pesto! Be sure to make an extra-large batch, as these little poppers make for great leftovers.

Lentil & Mushroom “Meatballs” with Fairway Marinara Pasta Sauce

Prep Time: 45 minutes; Cook Time: 35 minutes; Serves: 4 


  • ½ cup Fairway Bulk Brown Lentils, picked over and rinsed
  • 1 Fairway bay leaf
  • 1 cup vegetable broth (or water)
  • ½ cup or 4 oz. cremini mushrooms (or white mushrooms), sliced
  • ¼ cup old-fashioned oats
  • ¼ cup flat-leaf parsley leaves
  • ½ tsp Fairway dried oregano
  • ½ tsp red pepper flakes
  • 1 tsp Fairway Fines Herbes
  • 1 tbsps Fairway Olive Oil
  • ½ medium white onion, chopped
  • 2 to 3 garlic cloves, minced
  • ⅛ cup Fairway Lambrusco Vinegar
  • ½ tbsps soy sauce (optional)
  • 1 Fairway egg
  • Fairway Salt and Pepper to taste

Option for Serving:

  • Fairway Pasta or angel hair pasta (as shown)
  • Fairway Pasta Sauce (shown in Marinara flavor) or Fairway Pesto
  • Parmesan cheese


  1. Preheat oven to 400° F and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Once boiling, reduce heat to low and simmer for 10 minutes. (Note: lentils should be a little undercooked at this stage). Remove from heat, drain, and let cool for a few minutes. Discard the bay leaf.
  2. In a food processor, combine the mushrooms, oats, lentils, parsley, and Fairway spices. Pulse until the mixture is pretty well pulverized but not mush (i.e., the lentils should still be mostly intact).
  3. Warm the Fairway Olive Oil in a large skillet over medium heat; add onions and a pinch of salt. Cook, stirring often, until onions are translucent and a little golden at the edges, about 5 minutes. Add garlic and cook, stirring continuously for about 30 seconds. Stir in lentil-mushroom mixture and cook, stirring constantly until browned, about 5 minutes.
  4. Add Fairway Lambrusco Vinegar and soy sauce to skillet. Keep stirring until liquid has been absorbed. Remove from heat and transfer the mixture to a large bowl. Season with salt and pepper to taste. Let mixture cool until comfortable to handle.
  5. In a small bowl, whisk the Fairway egg and pour into the large bowl. Use your hands to scoop and shape mixture into a golf-sized ball. Place each vegetarian meatball onto the prepared baking sheet, leaving an inch of space around each one (you should end up with 8 or more). Bake for 25 minutes, or until golden brown.
  6. If meatballs are going to be a pasta topping, start boiling water in a large pan with 12 minutes to go on the meatballs. Fairway pasta takes about 7-10 minutes to cook, so you’ll want to aim to have the pasta and meatballs finished around the same time. Simply serve together with Fairway Pasta or Pesto sauce and some parmesan cheese!

Recipe by Olivia Wheat of LifesLittleLookBook, Photography by Nora Bass

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