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
Scale
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
