Chipotle Meatballs


  • 1 c. cooked lentils
  • 1 c. cooked farro
  • 1 package Gardenburger black bean chipotle burgers
  • 1/8 tsp. cayenne pepper
  • 1 medium onion, pureed in 2 Tbsp. water
  • 1/2 c. finely chopped pecans
  • 1 c. quick oats

Chili Sauce:

  • 1 14.5 oz. can petite diced tomatoes, pureed
  • 1/4 c. finely diced onion
  • 1 c. ketchup
  • 3 Tbsp. brown sugar
  • 2 Tbsp. vegan worcestershire sauce
  • 2 tsp. Bragg’s liquid aminos
  • 2 Tbsp. fresh lemon juice
  • 4 tsp. tomato paste
  • 1 tsp. red pepper flakes
  • 2 tsp. original cholula sauce


  1. In a medium saucepan, combine all chili sauce ingredients and mix. Simmer on low for 20 minutes.
  2. In a medium mixing bowl, combine all the other ingredients and mix well with hands until well combined.
  3. Shape into 1″ balls and place on oil-sprayed baking dish. Bake at 375 – 400 degrees for about 15 minutes.
  4. Turn and spray with oil. Bake until crispy on the outside.
  5. Place in baking dish and pour sauce over it. Bake until hot and bubbly.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.