Description
These easy vegetarian lentil meatballs are a delicious, protein-packed alternative to traditional meatballs, perfect for a hearty main course. Made with cooked lentils, breadcrumbs, Parmesan or nutritional yeast, and Italian seasonings, they’re baked or pan-fried to golden perfection. Serve them with marinara sauce, pasta, or in a sub roll for a satisfying meatless meal.
Ingredients
Scale
Meatballs
- 1 cup cooked brown or green lentils (well-drained)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup finely chopped onion
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (or flax egg for vegan)
- 2 tablespoons olive oil (for baking or pan-frying)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Mixture: In a food processor, combine cooked lentils, breadcrumbs, Parmesan cheese or nutritional yeast, finely chopped onion, minced garlic, tomato paste, soy sauce, Italian seasoning, salt, black pepper, and the egg or flax egg. Pulse until the ingredients are well combined but still retain some texture to avoid a paste-like consistency.
- Form Meatballs: Using your hands, shape the mixture into 1 1/2-inch balls, making approximately 12 to 14 meatballs. Arrange them evenly on the prepared baking sheet.
- Oil Meatballs: Brush or spray the meatballs lightly with olive oil to help them brown nicely during cooking.
- Bake Meatballs: Bake in the preheated oven for 20 to 25 minutes. Turn the meatballs once halfway through baking to ensure even browning and a firm texture.
- Alternative Cooking Method: Alternatively, heat a bit of olive oil in a pan over medium heat and pan-fry the meatballs for 6 to 8 minutes, turning them frequently to brown all sides evenly.
- Serve: Serve the warm lentil meatballs with your favorite marinara sauce, over pasta, or in a sub roll to make a delicious vegetarian meatball sandwich.
Notes
- To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it thickens.
- These meatballs freeze well; simply reheat thoroughly in the oven or microwave before serving.
- For a gluten-free version, use gluten-free breadcrumbs.
- For a vegan variant, substitute Parmesan cheese with nutritional yeast and the egg with flax egg.