Description
These Easy Vegetarian Lentil Meatballs are a delicious and nutritious plant-based alternative to traditional meatballs. Made with cooked lentils, flavorful Italian seasoning, nutritional yeast, and whole wheat breadcrumbs, these meatballs are baked to perfection for a crispy exterior and a tender, satisfying interior. Perfect served with pasta, rice, or your favorite sauce, they make an excellent meal for vegetarians and anyone looking to enjoy a wholesome, protein-rich dish.
Ingredients
Main Ingredients
- 1 1/2 cups cooked lentils, brown or green (canned brown lentils recommended)
- 1 flax egg (see notes) or 1 large egg
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (can substitute with parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt, or to taste
- 1 pinch black pepper, to taste
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can use regular breadcrumbs), up to 3/4 cup as needed
Equipment
- 1 high-speed blender or food processor
- 1 baking sheet
- Silicone baking mat or parchment paper
- 1 tablespoon cookie scoop (optional but helpful)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- Prepare Mixture: In a food processor or high-speed blender, combine the cooked lentils, flax egg or regular egg, diced onion, minced garlic, nutritional yeast, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse the ingredients until well combined but still retaining some texture, avoiding pureeing into a smooth paste.
- Add Breadcrumbs: Add 1/2 cup of whole wheat breadcrumbs to the mixture and pulse again. If the mixture feels too wet to form balls, incrementally add up to 3/4 cup of breadcrumbs until the mixture holds together well.
- Shape Meatballs: Using a tablespoon cookie scoop or your hands, scoop out the mixture into 1-tablespoon portions and roll them into balls. Arrange the meatballs evenly spaced on the prepared baking sheet.
- Bake: Bake the lentil meatballs in the preheated oven for 30 to 35 minutes. Flip them halfway through the baking time to ensure even browning and a crispy texture on all sides.
- Serve: Once baked to a golden brown finish, serve the vegetarian lentil meatballs hot with your choice of pasta, rice, or sauce for a fulfilling meal.
Notes
- How to Make a Flax Egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gelatinous. Use this mixture as a vegan egg substitute in the recipe.
- Storing Leftovers: Store any leftover meatballs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Italian-inspired
