Description
These Easy Vegetarian Lentil Meatballs are a healthy and delicious plant-based alternative to traditional meatballs. Made with cooked lentils, flavorful seasonings, and whole wheat breadcrumbs, they are baked to perfection for a hearty, protein-packed meal perfect for pairing with pasta or your favorite sauce.
Ingredients
Scale
Vegetarian Lentil Meatballs 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat to prevent sticking during baking.
- Combine Ingredients: In a high-speed 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 the mixture until well mixed but still has some texture, avoiding a completely smooth puree.
- Add Breadcrumbs: Gradually add the whole wheat breadcrumbs to the mixture and pulse again. Keep pulsing until the mixture is firm enough to hold its shape when formed into balls.
- Form Meatballs: Using your hands, roll the mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 30 to 35 minutes. Flip the meatballs halfway through baking to ensure even browning. They should be golden brown and firm when done.
- Serve: Serve these versatile lentil meatballs hot alongside pasta, rice, or your favorite sauce for a satisfying vegetarian meal.
Notes
- For a vegan version, substitute the large egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested for 5 minutes).
- If the mixture is too wet, add more breadcrumbs gradually until it holds shape.
- Use a food processor with pulse function to maintain some texture in the meatballs.
- These meatballs freeze well – freeze uncooked on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Try serving with marinara sauce or a creamy tahini drizzle for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, American
