Vegetarian Lentil Meatballs Recipe
Meet your new favorite meatless comfort food: Vegetarian Lentil Meatballs. These flavor-packed bites deliver all the cozy satisfaction of traditional meatballs, but in a plant-powered package brimming with savory herbs and a delightful texture inside and out. Whether you’re looking for a weeknight dinner hero, a crowd-pleasing centerpiece, or a meal-prep marvel, this recipe brings versatility, heartiness, and plenty of Italian-inspired flair to your table.
Ingredients You’ll Need
This easy recipe proves you don’t need a long list of ingredients to create something extraordinary—just a handful of pantry staples and fresh flavors that truly shine. Each item here builds towards the rich, aromatic taste and satisfying bite that set these Vegetarian Lentil Meatballs apart.
- Lentils (1 cup, cooked, brown or green): The star protein, lending earthy flavor, tender bite, and plenty of fiber—make sure they’re well-drained for the best texture.
- Breadcrumbs (1/2 cup): Crucial for binding and lending a classic meatball feel; regular or panko both work well.
- Parmesan cheese or nutritional yeast (1/4 cup, grated): Adds umami depth and a subtle cheesiness—go vegan with nutritional yeast.
- Onion (1/4 cup, finely chopped): Delivers gentle sweetness and moisture to the mix; mince finely for even distribution.
- Garlic (2 cloves, minced): Essential for robust, aromatic flavor that rounds out the Italian vibe.
- Tomato paste (1 tablespoon): Concentrates a punch of tangy richness, helping the meatballs stand up to any sauce.
- Soy sauce or tamari (1 tablespoon): Brings savory complexity, saltiness, and a boost of umami—choose tamari for gluten-free.
- Dried oregano (1 teaspoon): Infuses the whole mix with classic Mediterranean notes.
- Smoked paprika (1/2 teaspoon): For a gentle smokiness and beautiful color in every bite.
- Black pepper (1/4 teaspoon): A hint of heat to balance the earthiness of the lentils.
- Egg or flax egg (1 for binding): Keeps everything together—sub a flax egg to keep it vegan.
- Olive oil (1 tablespoon, for baking or searing): Ensures a crispy, golden crust and adds extra flavor.
How to Make Vegetarian Lentil Meatballs
Step 1: Preheat and Prep
First things first—preheat your oven to 375°F (190°C) to make sure it’s good and hot when your Vegetarian Lentil Meatballs are ready to bake. Prepare a baking sheet by lining it with parchment paper, which keeps the meatballs from sticking and makes cleanup blissfully easy.
Step 2: Mash the Lentils
Place your drained, cooked lentils into a large mixing bowl. With a potato masher or the back of a sturdy fork, mash them until mostly smooth, but still a bit chunky for texture. You want a hearty base that holds together, not a totally smooth paste—think rustic, not baby food!
Step 3: Mix Everything Together
Add the breadcrumbs, grated Parmesan or nutritional yeast, finely chopped onion, minced garlic, tomato paste, soy sauce, dried oregano, smoked paprika, black pepper, and your egg (or flax egg) right into the bowl with the mashed lentils. Stir everything together with a sturdy spatula or your hands until the mixture is well combined and can hold its shape. This is where the magic happens—the mixture should be moist but not wet, and stick together easily when squeezed.
Step 4: Shape Your Meatballs
Scoop up about a tablespoon of the mixture at a time and roll it between your palms to form 12 to 14 small balls. Arrange them on your prepared baking sheet, leaving a little space between each for even cooking. If the mixture sticks to your hands, a quick rinse or a touch of oil will help shape them perfectly.
Step 5: Brush and Bake
Lightly brush or spray your meatballs with olive oil to encourage browning and that irresistible golden exterior. Slide the tray into your preheated oven and bake for 20 to 25 minutes, flipping the meatballs halfway through so they crisp up on all sides. They’re done when they’re firm to the touch and deeply golden—it’s hard not to snag one right off the tray!
Step 6: Optional—Pan-Sear for Extra Crisp
If you love a delicious crust, try pan-searing your Vegetarian Lentil Meatballs in a bit of olive oil over medium heat once they come out of the oven. Sear just until extra crisp and browned on all sides. This step is optional, but it’s a game changer for texture fans and adds a touch of decadence.
How to Serve Vegetarian Lentil Meatballs
Garnishes
A handful of freshly chopped parsley, a sprinkle of extra grated Parmesan, or a drizzle of good olive oil turns your Vegetarian Lentil Meatballs into a restaurant-worthy dish. For a real Italian touch, add a few basil leaves or a pinch of red pepper flakes for added color and zing.
Side Dishes
You can never go wrong serving these meatballs over a bed of hot, twirly spaghetti with plenty of marinara sauce. Love variety? Try them over creamy polenta, tucked into a toasty sub roll for a classic meatball parm, or nestled atop a grain bowl with your favorite roasted veggies for a wholesome twist.
Creative Ways to Present
These Vegetarian Lentil Meatballs shine beyond the dinner plate! Skewer them for party appetizers, stuff them into pita bread with tzatziki and chopped salad, or layer them on a pizza with fresh mozzarella and roasted peppers. Their bold flavor and sturdy texture make them ready for any occasion, any time.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Lentil Meatballs keep beautifully in the refrigerator. Just transfer any extras to an airtight container and pop them in the fridge, where they’ll stay fresh and flavorful for up to four days. They’re delicious cold, but taste even better gently reheated.
Freezing
For longer storage, freeze cooked and cooled Lentil Meatballs in a single layer on a baking sheet until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep their texture and flavor for up to two months, and you’ll have a protein-packed meal ready in minutes.
Reheating
Reheat Vegetarian Lentil Meatballs in a 350°F (175°C) oven for 10 to 12 minutes (straight from the fridge) or 20 minutes (from frozen), or zap them in the microwave until steaming hot. To maintain crispiness, the oven is your best friend, but the microwave is unbeatable for speed.
FAQs
Can I make Vegetarian Lentil Meatballs vegan?
Absolutely! Simply swap in nutritional yeast for the Parmesan and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of a regular egg. They’ll hold together beautifully and taste just as delicious.
What kind of lentils work best for this recipe?
Brown or green lentils are excellent for texture and flavor, as they hold their shape nicely after cooking. Red lentils tend to get mushy, so stick with brown or green for the perfect Vegetarian Lentil Meatballs.
Do I need a food processor?
No food processor required! Mashing the lentils with a fork or potato masher is more than enough, and gives you the rustic, hearty texture that’s so satisfying in these meatballs.
How can I make them gluten-free?
Use gluten-free breadcrumbs and choose tamari instead of regular soy sauce. The rest of the ingredients are naturally gluten-free, making Vegetarian Lentil Meatballs a great option for a variety of diets.
Can I double the recipe?
Yes! Simply double all the ingredients and proceed with the same instructions. These meatballs are perfect for meal prep, parties, or freezing for a busy weeknight.
Final Thoughts
I hope you’re as excited to try these Vegetarian Lentil Meatballs as I am to share them! Whether you’re already a lentil lover or looking for a hearty, wholesome alternative to classic meatballs, this recipe is sure to win you over. Whip up a batch and see just how tasty, versatile, and satisfying plant-based eating can be!
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Vegetarian Lentil Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Vegetarian Lentil Meatballs are a flavorful and protein-packed alternative to traditional meatballs. Made with cooked lentils, breadcrumbs, and savory seasonings, these meatballs are perfect for topping pasta, filling subs, or serving over grain bowls.
Ingredients
Lentil Meatballs:
- 1 cup cooked brown or green lentils, well-drained
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 egg (or flax egg for vegan)
- 1 tablespoon olive oil (for baking or pan-searing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mash the lentils: In a large bowl, mash the lentils until mostly smooth but still slightly chunky.
- Add ingredients: Add breadcrumbs, Parmesan, onion, garlic, tomato paste, soy sauce, oregano, smoked paprika, pepper, and egg. Mix until well combined.
- Form meatballs: Form into 12–14 small balls and place on the prepared baking sheet. Lightly brush or spray with olive oil.
- Bake: Bake for 20–25 minutes, flipping halfway through, until firm and golden. Alternatively, pan-sear in olive oil until browned on all sides.
Notes
- Serve with marinara and pasta, on subs, or over grain bowls.
- Leftovers can be refrigerated for 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3–4 meatballs
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 35mg
