Prepare the Vegetables:
Add 1 teaspoon of olive oil to a large pan over medium-high heat. Add the chopped onions and mushrooms. Cook until the vegetables are fully translucent, about 5-7 minutes. Once cooked, turn off the heat and set aside.
Make the Lentil Mixture:
In a food processor, combine half of the cooked lentils with the sautéed mushrooms and onions. Process until just combined. The mixture should be wet and sticky, holding together easily.
Transfer the mixture to a large mixing bowl. Add the remaining lentils, cooked brown rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, chopped parsley and cilantro, vegan Worcestershire sauce, 1/4 cup vegan BBQ sauce, and liquid smoke. Mix until fully combined.
Pan-Frying Instructions:
Start forming your lentil meatballs by scooping the mixture into balls (an ice cream scooper works well for this).
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Once the oil is hot, place the lentil balls in the pan and cook for about 2 minutes on each side, until a caramelized coating forms. Do not leave them unattended.
Add 1/2 to 1 cup of vegan BBQ sauce to the pan, ensuring each lentil ball is well coated. Simmer for 1-2 minutes.
Remove from heat and let cool for 2 minutes before serving.
Baking Instructions:
Preheat your oven to 350°F (175°C).
Form the lentil mixture into balls and place them on a baking sheet lined with parchment paper.
Brush the lentil meatballs with 1 teaspoon of oil and extra BBQ sauce for a caramelized finish.
Bake for 20 minutes, flipping halfway through for even cooking. You can brush on additional BBQ sauce before finishing the bake.
Once fully cooked, remove from the oven and allow to cool before serving.
Serve:
Serve the lentil meatballs with your favorite sides or as a delicious appetizer.