Lentils Balls in Sweet and Sour Sauce
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Ginny says, "There are so many tasty ingredients wrapped up in these little balls. You may find yourself eating them without a sauce and that’s okay, too."
Course: Appetizer, Entree
Cuisine: dairy free, vegan
Servings: 12 people
Calories: 115 kcal
Author: Ginny McMeans
  • 1 tablespoon coconut oil (plus more for baking sheet)
  • 1 cup dried lentils
  • 2 cups water
  • 1/4 cup white onion (finely diced)
  • 1/4 cup red bell pepper (finely diced)
  • 1 carrot (grated) (about 1/2 cup)
  • 8 ounces button mushrooms (wiped clean with a clean, damp cloth)
  • 1/2 teaspoon garlic powder
  • 1/4 cup dry white wine (such as chardonnay)
  • 1/2 cup vegan vegetable stock
  • 3/4 cup vegan bread crumbs
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup of your favorite sweet and sour sauce
  1. Preheat the oven to 350°F.
  2. Lightly grease a baking sheet with coconut oil and set aside.
  3. Pick through the lentils to make sure there are no pebbles. Rinse.
  4. Bring the 2 cups of water to a boil in a medium-size saucepan. Add the lentils. Bring back to a boil and cook until al dente, about 10 minutes.
  5. Drain the lentils when done.
  6. Place the coconut oil in a large skillet and heat over medium-high heat.
  7. Add the onion and bell pepper and cook for 5 minutes.
  8. Add the grated carrot and cook for another 5 minutes.
  9. Place the mushrooms in a food processor and pulse a couple of times until coarsely chopped.
  10. Add the cooked lentils and pulse again until chopped a little bit more but still coarse.
  11. Add this mixture to the vegetables in the skillet. Add the garlic powder and cook for 4 minutes.
  12. Add the wine and cook for 1 more minute. Add the vegetable stock, bread crumbs, Italian seasoning, salt, and pepper.
  13. Stir and let cool so that you can handle the mixture with your hands.
  14. Roll the mixture into 48 balls and place on the prepared baking sheet. Bake for 40 minutes.
  15. Remove from the oven.
  16. You can refrigerate or freeze the balls at this point.
  17. If serving immediately, toss lightly with sweet-and-sour sauce.
  18. Serve with toothpicks.
Recipe Notes

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.

Freeze in a hard-sided freezer container for up to 4 months.
This will better protect the balls. To defrost, put in your refrigerator overnight.

To serve, heat on a baking sheet in a 350°F oven for 15 minutes. Lightly toss with heated sweet and sour sauce and serve with toothpicks.

*Recipe reprinted with permission from The Make Ahead Vegan Cookbook by Ginny McMeans.


Nutrition facts calculated based on 4 Lentil Balls per person.



Nutrition Facts
Lentils Balls in Sweet and Sour Sauce
Amount Per Serving
Calories 115 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 415mg18%
Potassium 107mg3%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 10g11%
Protein 5g10%
Vitamin A 1250IU25%
Vitamin C 23.9mg29%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.