Inspired by one of my favorite children's books, Cloudy with a Chance of Meatballs
You can serve these "meatballs" with your sauce and spaghetti of choice (gluten-free? whole wheat?). I'm not a huge fan of imitation meat, but to me, these are more reminiscent of falafel. They're not exactly a meat imitation...more of a substitute.
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Preheat oven to 400 degrees and generously grease a baking sheet (or two).
Combine the lentils, rice, oats, walnuts, onion, garlic, soy sauce, oil, and lemon juice in a food processor, and blend until the texture of meat. Do not overblend. If your processor is small, you can combine a few ingredients at a time and then add to a mixing bowl.
Transfer to a large bowl, and stir in the chili powder, paprika, salt, and oat flour. Use your hands to form the dough into balls 1 to 1 1/2 inches in diameter. The dough will be very sticky. It helps to rub some oil into your hands. Just stick with it (pun intended) and be ready to get your hands dirty.
Bake for 15-20 minutes, until the bottoms of the meatballs are just beginning to brown. Serve over spaghetti and tomato sauce, topped with vegan Parmesan cheese (recipe on my website!).