Go Back
–+ servings
Vegetarian Lentil Meatballs

Savor Every Bite of These Flavorful Vegetarian Lentil Meatballs

Vegetarian Lentil Meatballs are packed with plant-based protein and flavor, making them a wholesome meal for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mixture
  • 1 cup Cooked Lentils can use canned brown or green lentils
  • 1 tbsp Flax Egg Combine 1 tbsp ground flaxseed with 3 tbsp water
  • 1/2 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Nutritional Yeast or Parmesan cheese for non-vegan option
  • 1 tbsp Italian Seasoning adjust to taste
  • 1 tsp Sea Salt adjust as preferred
  • 1/2 tsp Black Pepper adjust according to taste
  • 2 tbsp Tomato Paste
  • 3/4 cup Whole Wheat Breadcrumbs adjust for consistency if needed

Equipment

  • Oven
  • baking sheet
  • food processor

Method
 

Step‑by‑Step Instructions for Easy Vegetarian Lentil Meatballs
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a food processor, combine the cooked lentils, flax egg, diced onion, minced garlic, nutritional yeast, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse until well blended but still chunky.
  3. Incorporate the whole wheat breadcrumbs into the lentil mixture and pulse until combined, adjusting breadcrumbs as needed.
  4. Shape approximately 1 tablespoon of the mixture into a ball and place on the prepared baking sheet, leaving space for even cooking.
  5. Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
  6. Remove from the oven and let cool slightly before serving with pasta, rice, or sauce.

Nutrition

Serving: 2meatballsCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 2gVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 1 month for easy weeknight dinners.

Tried this recipe?

Let us know how it was!