Sometimes you gotta take a break from the hard-core carnivordom, and these vegetarian balls are the way to go. I thought back to the traditional recipes I recreated to be meat-free, such as my good shepperd’s pie and realized lentils are a delicious, healthy substitute that work really well. These veggie “meatballs” are savoury and satisfying and can be incorporated into your spaghetti dishes or even in a pita sandwich or sub. They also make delicious leftovers, tasting even better after a little while! I took my time making vegetarian balls on a Sunday afternoon, since they yield about 15 meatballs, I figured they are perfect for weeknight meals and work lunches. I used lentils, mushrooms, carrots, garlic, walnuts and onions, but you can also use potatoes and add some other vegetables, if you like.