Easy Vegetarian Lentil Meatballs Recipe
This easy vegetarian lentil meatballs recipe offers a delicious and healthy plant-based alternative to traditional meatballs. Made with cooked lentils, whole wheat breadcrumbs, and flavorful seasonings, these baked meatballs are perfect for pairing with pasta, rice, or your favorite sauce for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
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 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 option, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set to gel).
- If the mixture is too wet, add more whole wheat breadcrumbs until firm enough to shape.
- You can freeze uncooked meatballs for up to 2 months; bake from frozen, adding a few extra minutes to the cooking time.
- Add fresh herbs like parsley or basil for extra flavor.
- Serve with marinara sauce or your favorite dipping sauce.
