Italian Lentil Meatballs (gluten-free)

Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 2. Cook the diced onion and minced garlic for about 5 minutes in a pan until soft and translucent (I just sautéed mine in a little water but you can use oil if you want. 3. Blend just the oats in the food processor until it's formed a flour-like consistency. 4. Add the rest of the ingredients into the food processor (cooked lentils, cooked onion + garlic, tomato paste, coconut aminos, red wine vinegar, oregano, basil, thyme, red pepper, salt + pepper). 5. Pulse until combined. Do not over-blend. Just use the pulse setting on the food processor. You don't want this to be total mush it should still have some texture remaining. 6. Form into 1 inch balls and place on baking sheet. Wetting your hands before helps the balls not stick to your palms. 7. Bake for a total time of 26 minutes, flipping them halfway through. When you flip them make sure the bottom is golden brown.