Preheat oven to 400 degrees.

In a saute pan heat the coconut oil and add the onion and garlic, saute until translucent (about 5 min).

Add the 1/2 cup breadcrumbs, allspice, worcestershire, chia, milk, salt and pepper.

Mix until combined.

Turn off heat and set aside to cool slightly. Let the chia thicken the milk.

In a food processor add the cooked lentils and mushrooms, pulse until finely chopped.

In a large bowl add the mushroom mixture and the onion mixture.

Mix with your hands to combined.

Add more breadcrumbs if mixture is still sticky.

Roll the mixture into balls about 1-2 inches or about 2 tbsp worth.

Place on a lined sheet pan.

Makes about 18 meatballs.

Bake in the oven about 15-20 minutes until firm. They will firm up slightly when cooling.

While the meatballs are baking make the gravy.

In the same saucepan, melt the coconut oil and flour to form a paste. Cook for a couple minutes.

Whisk in the broth until smooth and starting to thicken.

Add the rest of the gravy ingredients and cook until it coats the back of a spoon.

Serve the gravy over the meatballs.