Cook the lentils. Rinse 1 cup of brown or green lentils. Add to a pot with 3 cups of water and a pinch of salt. Simmer until just tender but not mushy, about 20–25 minutes. Drain well and let cool slightly. You want them dry to the touch for better binding.

Toast the walnuts. While lentils cook, toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Cool, then roughly chop. This boosts flavor and adds a subtle crunch.

Sauté the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds. Add chopped mushrooms, a pinch of salt, and cook until their moisture evaporates and they brown slightly, 6–8 minutes. Stir in tomato paste and cook 1 minute to caramelize.

Make the flax “egg.” In a small bowl, mix ground flaxseed with warm water. Let it sit 5 minutes to thicken. This helps bind the mixture without eggs.

Combine the base. In a large bowl, add cooked lentils, sautéed mushroom mixture, chopped walnuts, miso, soy sauce or tamari, smoked paprika, oregano, ground fennel, black pepper, red pepper flakes, and parsley. Drizzle in 1–2 tablespoons olive oil for moisture.

Pulse for texture (optional but ideal). For the best “meaty” texture, pulse the mixture in a food processor 6–8 times until it holds together but still has small bits. Avoid a paste. Alternatively, mash half the mixture with a potato masher, then fold back into the unmashed half.

Add binders. Stir in oat flour and ¾ cup breadcrumbs, plus the flax mixture. Mix gently until cohesive. If it feels too wet, add more breadcrumbs 1 tablespoon at a time. The mixture should form a ball without sticking heavily to your hands.

Chill to set. Cover and refrigerate for 20–30 minutes. Chilling makes rolling easier and helps the meatballs keep their shape.

Preheat and shape. Heat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it. Scoop tablespoon-size portions (about golf-ball size) and roll into firm balls. You should get 24–28 meatballs.

Bake to firm up. Place meatballs on the sheet and brush or mist with olive oil. Bake 18–22 minutes, turning once halfway, until set and lightly browned.

Finish for crust. For extra bite, pan-sear baked meatballs in a little olive oil over medium-high heat for 2–3 minutes, rolling to brown all sides. Or broil for 2–3 minutes, watching closely.

Serve your way. Toss with warm marinara and serve over spaghetti, pile into a toasted sub with vegan cheese, or pair with creamy polenta or roasted vegetables. Garnish with more parsley.