Go Back
–+ servings
Easy Vegetarian Lentil Meatballs Recipe

Easy Vegetarian Lentil Meatballs Recipe for a Cozy Dinner

Delight in these Easy Vegetarian Lentil Meatballs, a healthy and flavorful alternative perfect for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 cups cooked lentils brown or green varieties are best for firmness
  • 1 large egg or flax egg for a vegan twist
  • 1 cup diced onion fresh onions are preferred
  • 2 cloves minced garlic opt for fresh for the best taste
  • 1/4 cup nutritional yeast can be omitted if desired
  • 2 teaspoons Italian seasoning fresh herbs like basil or oregano are excellent
  • 1 teaspoon sea salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
  • 2 tablespoons tomato paste or use crushed tomatoes if preferred
  • 1 cup whole wheat breadcrumbs substitute with gluten-free if necessary

Equipment

  • Blender or Food Processor
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.
  2. In a blender or food processor, combine the cooked lentils, egg, diced onion, minced garlic, nutritional yeast, Italian seasoning, salt, pepper, and tomato paste. Pulse until well mixed but still retains some texture.
  3. Gradually add whole wheat breadcrumbs to the lentil mixture and blend until moldable.
  4. Wet your hands to prevent sticking, scoop portions of the mixture, and form 1-inch meatballs.
  5. Place the meatballs on the baking sheet, leaving space between them. Bake for 30-35 minutes, flipping halfway through.
  6. Allow to cool slightly before serving. Enjoy with marinara sauce, as appetizers, or in salads.

Nutrition

Serving: 3meatballsCalories: 180kcalCarbohydrates: 30gProtein: 10gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 45mgSodium: 300mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!