Description
Mozzarella Stuffed Vegetarian Meatball Bites are a delicious and satisfying appetizer made with mashed brown lentils, sautéed mushrooms and onions, Italian-seasoned breadcrumbs, and Parmesan cheese, all wrapped around gooey mozzarella cubes. These golden-baked bites offer a perfect combination of hearty plant-based ingredients with a melty cheese center, making them ideal for parties, snacks, or a meatless meal option.
Ingredients
Scale
Vegetarian Meatballs
- 2 cups cooked brown lentils, drained and mashed
- 1 cup finely chopped mushrooms
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Filling and Finishing
- 4 ounces mozzarella cheese, cut into 1/2 inch cubes
- 2 tablespoons olive oil (for brushing or spraying)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sauté Vegetables: In a large skillet over medium heat, cook the chopped mushrooms and onion for 5 to 7 minutes until they are softened and the moisture has evaporated. Add the minced garlic and cook for an additional 30 seconds, then remove the skillet from heat and allow the mixture to cool slightly.
- Mix Meatball Base: In a large mixing bowl, combine the mashed lentils, sautéed vegetable mixture, Italian seasoned breadcrumbs, grated Parmesan cheese, lightly beaten eggs, chopped fresh parsley, dried oregano, dried basil, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- Form Meatballs with Mozzarella: Scoop about 1 tablespoon of the lentil mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center, then carefully wrap the mixture around the cheese, sealing it completely and rolling it into a smooth ball. Place each formed meatball on the prepared baking sheet. Repeat until all the mixture is used.
- Brush with Olive Oil and Bake: Lightly brush or spray the tops of the meatballs with olive oil to encourage browning. Bake in the preheated oven for 18 to 22 minutes, or until the meatballs are golden brown and firm to the touch.
- Cool and Serve: Remove the baking sheet from the oven and allow the meatballs to cool for about 5 minutes. This resting time helps the cheese inside to set slightly, preventing it from spilling out when bitten into. Serve warm, ideally with a side of warm marinara sauce for dipping.
Notes
- Ensure the lentils are well drained to avoid a watery mixture, which can make the meatballs fall apart.
- You can substitute canned lentils for cooked lentils for convenience; just rinse and drain them well.
- These meatball bites can be made ahead of time and reheated in the oven or air fryer before serving.
- Serving these bites with warm marinara sauce enhances their flavor and provides a delicious dipping option.
