Meet your new go-to comfort food: Vegetarian Lentil Meatballs! Juicy, hearty, and packed with classic Italian-inspired flavor, these meat-free marvels are proof that you don’t need meat to satisfy your cravings for a delicious, satisfying “meatball.” Whether you’re vegetarian, exploring more plant-based meals, or just in the mood for something nourishing and cozy, you’ll love how these lentil meatballs achieve the perfect balance of texture and flavor—and how easy they are to whip up from simple pantry staples.
Ingredients You’ll Need
The magic of Vegetarian Lentil Meatballs lies in the simplicity of its ingredients. Each one brings something unique to the table, from adding texture to infusing bold, mouthwatering flavors. Here’s what you’ll need to get started:
- Lentils: Brown or green lentils work best; they’re hearty, high in protein, and give the meatballs their signature texture.
- Olive oil: Adds richness and helps soften the onions so they blend seamlessly into the mix.
- Onion: Provides a subtle sweetness and depth of flavor.
- Garlic: Just two cloves make these meatballs wonderfully aromatic and savory.
- Breadcrumbs: Help bind the mixture and give the meatballs structure—you can use regular or panko.
- Parmesan cheese (optional): Lends a salty, umami kick; skip for a vegan version.
- Tomato paste: Delivers concentrated tomato flavor for that classic Italian vibe.
- Soy sauce: A secret weapon that adds depth, saltiness, and umami.
- Dried Italian seasoning: Brings classic herb notes—think oregano, basil, and thyme.
- Red pepper flakes (optional): Add a gentle heat; use more or less depending on your taste.
- Egg (or flax egg): Helps hold everything together. Use a flax egg if you’re keeping things vegan.
- Salt and pepper: Essential for rounding out the flavors; always season to your taste.
- Chopped parsley: A bright, fresh garnish to sprinkle on top right before serving.
How to Make Vegetarian Lentil Meatballs
Step 1: Cook the Lentils
If you’re starting with dried lentils, give them a good rinse, then simmer in water for about 20 to 25 minutes until they’re just tender—no mushiness here! Drain and let them cool a bit. If you already have cooked lentils, you’re one step closer to hearty Vegetarian Lentil Meatballs.
Step 2: Sauté the Onion and Garlic
Heat up your olive oil in a skillet and let the onions cook down for a good five minutes until they’re soft and fragrant. Add the garlic for a final 30 seconds—just enough to mellow the bite and bring out that incredible aroma.
Step 3: Mix Everything Together
It’s time to get out your food processor! Combine the cooked lentils, sautéed onion and garlic, breadcrumbs, Parmesan (if you’re using it), tomato paste, soy sauce, Italian seasoning, red pepper flakes, your egg (or flax egg), and plenty of salt and pepper. Pulse until everything is well mixed but still has a bit of texture. You want it to stick together while still feeling hearty and substantial.
Step 4: Chill the Mixture
Transfer your mixture to the fridge for 15 to 20 minutes. This quick rest helps everything firm up so you can easily roll perfect little Vegetarian Lentil Meatballs that hold their shape.
Step 5: Shape and Bake
Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll the mixture into 1 1/2-inch balls—aim for about 20—and place them evenly on the baking sheet. Bake for 20 to 25 minutes, turning them halfway through, until they’re golden brown and lovely all over.
How to Serve Vegetarian Lentil Meatballs
Garnishes
Give your Vegetarian Lentil Meatballs the royal treatment with a shower of freshly chopped parsley or even a light sprinkle of extra Parmesan (dairy or vegan). A drizzle of good-quality olive oil or a spoonful of chunky marinara right before serving adds even more flavor and visual appeal.
Side Dishes
You can never go wrong pairing these meatballs with a delicious bowl of spaghetti and classic tomato sauce. They’re also fantastic over creamy polenta, alongside garlicky sautéed greens, or tucked into a hearty grain bowl with roasted veggies for a satisfying, wholesome dinner.
Creative Ways to Present
Vegetarian Lentil Meatballs aren’t just for pasta night—try sliding them into toasted sub rolls for veggie “meatball” subs, or thread a few onto skewers with cherry tomatoes and basil for a stunning party appetizer. They’re even tasty tossed in BBQ sauce or your favorite glaze for something a little unexpected!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Store your Vegetarian Lentil Meatballs in an airtight container in the fridge for up to four days. They hold their shape well and soak up flavors, so the taste might be even better the next day!
Freezing
For longer storage, let the meatballs cool completely, then freeze on a tray before transferring to a freezer bag. This way, they won’t stick together, and you can defrost exactly what you need. They keep well for up to three months, making them perfect for meal prep.
Reheating
When you’re ready to reheat, just pop the meatballs in a 350°F oven for about 10 minutes, or warm them gently in a covered skillet with a splash of marinara. Microwave works in a pinch, but oven reheating keeps the outside nicely firm.
FAQs
Can I use canned lentils for Vegetarian Lentil Meatballs?
Absolutely! Just make sure to drain and rinse canned lentils well before using. Since they’re already cooked and softer, take care not to over-process so your meatballs stay textured.
How can I make these vegan?
Easy! Swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until gelled) and leave out the Parmesan. They’ll still hold together beautifully and taste incredible.
What’s the best way to keep the meatballs from falling apart?
Be sure to chill the mixture before shaping and don’t pulse it so smooth that it loses all texture. The combination of breadcrumbs and egg (or flax egg) is key for helping the Vegetarian Lentil Meatballs keep their shape in the oven.
Can I pan-fry instead of bake?
Yes, you can! Heat a little oil in a nonstick skillet and cook the meatballs, turning occasionally, until they’re browned and heated through. They’ll be a bit more tender, so handle gently.
Are there gluten-free options for this recipe?
Definitely. Just use gluten-free breadcrumbs and double-check that your soy sauce is gluten-free (or swap for tamari). Everything else is naturally gluten-free!
Final Thoughts
If you’re searching for a nourishing, crowd-pleasing meal that doesn’t skimp on flavor, look no further than these Vegetarian Lentil Meatballs! Give this recipe a try, make it your own, and share it around your table—these “meatballs” are sure to become a favorite for meat-eaters and veggies alike.
Print
Vegetarian Lentil Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20 meatballs (about 4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
These Vegetarian Lentil Meatballs are a flavorful and satisfying alternative to traditional meatballs. Packed with protein and savory Italian seasonings, they are perfect for a meatless meal.
Ingredients
Main Meatball Mixture:
- 1 cup dried brown or green lentils (or 2 1/2 cups cooked)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 large egg (or flax egg for vegan)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook Lentils: If using dried lentils, rinse and simmer them in 2 1/2 cups of water for 20–25 minutes, or until tender. Drain and let cool slightly.
- Sauté Onion and Garlic: In a skillet over medium heat, warm the olive oil and sauté the onion until soft, about 5 minutes. Add garlic and cook for another 30 seconds.
- Prepare Meatball Mixture: In a food processor, combine the lentils, sautéed onion and garlic, breadcrumbs, Parmesan (if using), tomato paste, soy sauce, Italian seasoning, red pepper flakes, egg, salt, and pepper. Pulse until the mixture is combined but still textured—not completely smooth. Refrigerate for 15–20 minutes to firm up.
- Bake Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the mixture into 1 1/2-inch balls and place on the baking sheet. Bake for 20–25 minutes, turning halfway through, until firm and golden brown.
- Serve: Serve with marinara sauce, pasta, or in subs.
Notes
- Make vegan by using a flax egg and skipping the Parmesan.
- Great for meal prep—these freeze and reheat well.
Nutrition
- Serving Size: 5 meatballs
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 35mg
