These vegetarian lentil meatballs are a delicious plant-based alternative to traditional meatballs. Packed with protein and fiber from lentils, they’re both nutritious and satisfying. The savory flavor and hearty texture make them perfect for pairing with your favorite pasta and sauce for a comforting meal.
Why You’ll Love This Recipe
- Plant-based protein source that’s budget-friendly
- Easy to prepare with simple pantry ingredients
- Versatile – serve with pasta, in sandwiches, or as appetizers
- Freezer-friendly for meal prep
- Perfect for meatless Mondays or vegetarian diets
- Kid-friendly way to incorporate more legumes into meals
- Crispy exterior with a tender interior
- Ready in just 35 minutes from start to finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lentils form the hearty base of these meatballs, providing protein, fiber, and a meaty texture. Brown or green lentils work best as they hold their shape well after cooking, but red lentils can work in a pinch (they’ll just yield a softer texture).
Breadcrumbs act as a binding agent and help create that perfect meatball texture. Use plain or Italian-seasoned breadcrumbs depending on your flavor preference. Panko breadcrumbs can also be substituted for a lighter texture.
Parmesan cheese adds a savory, umami flavor that enhances the overall taste profile. For a dairy-free version, nutritional yeast makes an excellent substitute while still providing that cheesy flavor.
Egg helps bind all ingredients together, creating cohesive meatballs that don’t fall apart. If you’re following a vegan diet, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a replacement.
Olive oil adds moisture and helps the meatballs brown nicely in the oven. Any cooking oil will work, but olive oil adds a pleasant flavor that complements the Mediterranean ingredients.
Garlic provides aromatic flavor that’s essential in Italian-inspired dishes. Fresh minced garlic offers the best flavor, but garlic powder can be used if that’s what you have on hand.
Dried oregano brings in that classic Italian herb flavor. Feel free to experiment with other herbs like basil, thyme, or an Italian herb blend for variation.
Salt and pepper are essential for bringing out the flavors of all the other ingredients. Adjust to your taste preference.
Marinara sauce serves as the perfect complement to these meatballs. Use store-bought for convenience or homemade for a more personal touch.
Directions
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- In a bowl, combine lentils, breadcrumbs, Parmesan, egg, olive oil, garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on the baking sheet.
- Bake for 20-25 minutes, or until golden brown and crisp.
- Serve with marinara sauce.
Servings and Timing
This recipe makes approximately 12-16 meatballs, serving 4 people. Each serving contains about 3-4 meatballs and provides approximately 180 calories. The total preparation time is 35 minutes, with 10 minutes of prep time and 25 minutes of cooking time. This makes it perfect for a weeknight dinner when you’re short on time but still want something nutritious and satisfying.
Variations
Mediterranean Style: Add 2 tablespoons chopped olives, 1 tablespoon capers, and use crumbled feta instead of Parmesan.
Spicy Version: Mix in 1/2 teaspoon red pepper flakes and serve with arrabbiata sauce instead of regular marinara.
Asian-Inspired: Replace the oregano with 1 teaspoon grated ginger, add 1 tablespoon soy sauce, and serve with a sweet and sour sauce.
Herby Garden: Add 1/4 cup of fresh chopped herbs like parsley, basil, and chives to the mixture.
Extra Veggie: Mix in 1/4 cup finely chopped spinach or kale and 1/4 cup grated carrot for added nutrition.
Gluten-Free: Use gluten-free breadcrumbs or ground oats instead of regular breadcrumbs.
Vegan: Substitute the Parmesan with nutritional yeast and use a flax egg instead of a regular egg.
Storage/Reheating
Refrigeration: Store cooled lentil meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: These meatballs freeze beautifully. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
Reheating from Refrigerated:
- Microwave: Heat for 1-2 minutes until warmed through.
- Oven: Place in a 350°F (175°C) oven for 10 minutes.
- Stovetop: Simmer gently in marinara sauce for about 5 minutes.
Reheating from Frozen:
- Do not thaw first for best texture.
- Oven: Bake at 350°F (175°C) for 15-20 minutes.
- Microwave: Heat on 50% power for 2-3 minutes, then full power for 1 minute.
- Simmer in sauce: Add frozen meatballs directly to simmering marinara and cook for 10-15 minutes until heated through.
FAQs
Can I use canned lentils for this recipe?
Yes, canned lentils work perfectly for this recipe and are a great time-saver. Just be sure to drain and rinse them well before using. One 15-oz can typically yields about 1.5 cups of cooked lentils, so you’ll need about 2/3 of a can for this recipe.
Why are my lentil meatballs falling apart?
If your meatballs are crumbling, the mixture might be too dry or not bound well enough. Try adding an extra tablespoon of olive oil or another egg if the mixture seems dry. Chilling the mixture for 30 minutes before forming the meatballs can also help them hold together better.
Can I make these meatballs vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and substitute the Parmesan cheese with nutritional yeast or vegan Parmesan.
How can I tell when the lentil meatballs are done?
The meatballs should be golden brown on the outside and firm to the touch. If you’re unsure, you can break one open to check that it’s heated through and has a consistent texture throughout.
What’s the best way to serve these lentil meatballs?
The classic way is over pasta with marinara sauce, but they’re also delicious in a sub sandwich, on top of a salad, or served as an appetizer with a dipping sauce. They’re very versatile!
Can I cook these in an air fryer instead of the oven?
Yes! Cook them in an air fryer at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through cooking time. This will give them an extra crispy exterior.
How do I cook lentils for this recipe?
For 1 cup of cooked lentils, rinse 1/2 cup dry lentils and add them to a pot with 1.5 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain any excess water before using.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. This actually allows the flavors to meld and can make the meatballs even more flavorful.
Are these lentil meatballs good for meal prep?
These are perfect for meal prep! Make a double batch, freeze them, and you’ll have the base for several quick meals. They reheat well and can be used in various dishes throughout the week.
Can I add other vegetables to the meatball mixture?
Absolutely! Finely chopped mushrooms, bell peppers, carrots, or spinach make excellent additions. Just make sure to sauté them first to remove excess moisture and chop them finely so they incorporate well into the mixture.
Conclusion
These Easy Vegetarian Lentil Meatballs are a game-changer for anyone looking to incorporate more plant-based meals into their diet without sacrificing flavor or satisfaction. With their hearty texture and savory taste, they’re sure to please even dedicated meat-eaters. The simplicity of preparation makes them accessible for cooks of all skill levels, while their versatility allows for endless mealtime creativity.
Whether you’re serving them with classic marinara and pasta, stuffing them into a sandwich, or presenting them as a protein-packed appetizer, these lentil meatballs deliver nutrition and flavor in equal measure. Their make-ahead and freezer-friendly nature also makes them an excellent option for busy households looking for wholesome meal solutions.
Give these lentil meatballs a try for your next Meatless Monday or any day you’re craving a delicious, plant-forward meal that doesn’t compromise on taste or texture.
Print
Vegetarian Lentil Meatballs
Easy and delicious vegetarian lentil meatballs that are crispy and flavorful, perfect as a main dish or appetizer
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
1 cup cooked lentils
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Marinara sauce for serving
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- In a bowl, combine lentils, breadcrumbs, Parmesan, egg, olive oil, garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on the baking sheet.
- Bake for 20-25 minutes, or until golden brown and crisp.
- Serve with marinara sauce.
Notes
- For a vegan version, replace the egg with a flax egg and Parmesan with nutritional yeast.
- These meatballs pair well with pasta or as a snack on their own.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
