Name: Easy Vegetarian Lentil Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1/2 cup cooked lentils, brown or green; 1 large egg (or flax egg); 1/2 medium yellow onion, diced; 3 cloves garlic, minced; 3 tbsp nutritional yeast; 1 1/2 tbsp Italian seasoning; 1/2 tsp sea salt; 1 pinch black pepper; 1 1/2 tbsp tomato paste; 1/2 cup whole wheat breadcrumbs (or up to 3/4 cup as needed)

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Introduction

These easy vegetarian lentil meatballs are a delicious and healthy alternative to traditional meatballs. Packed with protein and flavor, they make a perfect addition to pasta dishes or a hearty stand-alone meal.

Four meatballs are stacked in a white bowl with red marinara sauce at the bottom. The top meatball is cut open, showing a textured inside with small pieces of vegetables and herbs in light brown and green tones. The outer layer is dark brown with a glossy finish from the sauce. The meatballs are sprinkled with white grated cheese and fresh green basil leaves, adding color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cooked lentils, brown or green
1 large egg (or flax egg)
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp nutritional yeast
1 1/2 tbsp Italian seasoning
1/2 tsp sea salt
1 pinch black pepper
1 1/2 tbsp tomato paste
1/2 cup whole wheat breadcrumbs (or up to 3/4 cup as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Step 2: In a blender or food processor, combine the cooked lentils, egg (or flax egg), diced onion, minced garlic, nutritional yeast, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse until the mixture is combined but still has some texture.
Step 3: Gradually add the whole wheat breadcrumbs and pulse again until the mixture is firm enough to hold shape when rolled into balls.
Step 4: Using your hands, form the mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet.
Step 5: Bake for 30 to 35 minutes, flipping the meatballs halfway through to ensure even browning. They should be golden brown and firm when done.
Step 6: Serve hot with your favorite pasta, rice, or sauce for a satisfying vegetarian meal.

Tips & Variations

For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes).
If the mixture feels too wet, add extra breadcrumbs a tablespoon at a time until it holds together well.
Add chopped fresh herbs like parsley or basil for a fresh flavor twist.
Try baking at 375°F (190°C) for a slightly crispier exterior.

Storage

Store cooked lentil meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10 minutes or until heated through. They can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a stack of three meatballs covered in shiny, rich red sauce, placed on a white plate. The top meatball is bitten, showing a juicy, soft interior filled with small bits of green herbs and other ingredients, with the texture looking moist and tender. Each meatball is garnished with white crumbled cheese and small green parsley leaves scattered on top and around. The background shows a soft, blurry green area and the plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lentil meatballs without a food processor?

Yes, you can mash the lentils and finely chop the other ingredients by hand, then mix thoroughly. The texture will be a bit different but still delicious.

What can I use instead of whole wheat breadcrumbs?

You can substitute with regular breadcrumbs, crushed crackers, or even oats for a gluten-free option, adjusting the quantity as needed to achieve the right texture.