Name: Easy Vegetarian Lentil Meatballs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: ½ cup cooked lentils, brown or green; 1 large egg (or flax egg); ½ medium yellow onion, diced; 3 cloves garlic, minced; 3 tbsp nutritional yeast; 1 ½ tbsp Italian seasoning; ½ tsp sea salt; 1 pinch black pepper; 1 ½ tbsp tomato paste; ½ cup whole wheat breadcrumbs (or up to ¾ cup as needed)

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Introduction

These easy vegetarian lentil meatballs are a delicious and nutritious alternative to traditional meatballs. Packed with protein and flavor, they’re perfect for a comforting meal served with pasta or your favorite sauce. Plus, they’re simple to make and bake right in the oven.

The image shows a close-up of several round, textured lentil meatballs stacked in a white bowl on a white marbled surface. Each meatball has a rough, crumbly exterior with visible green peas, finely chopped vegetables, and herbs mixed throughout. The top meatball is generously coated with a shiny, reddish-brown sauce and sprinkled with thin, pale shredded cheese. A small green leaf garnish sits on the top, adding a fresh touch. The meatballs have a slightly crispy, browned outer layer, while the inside remains moist and chunky. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup cooked lentils, brown or green
1 large egg (or flax egg)
½ medium yellow onion, diced
3 cloves garlic, minced
3 tbsp nutritional yeast
1 ½ tbsp Italian seasoning
½ tsp sea salt
1 pinch black pepper
1 ½ tbsp tomato paste
½ cup whole wheat breadcrumbs (or up to ¾ cup as needed)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Step 2: Combine all ingredients except the breadcrumbs in a high-speed blender or food processor. Pulse until the mixture is combined but still has some texture.
Step 3: Gradually add the breadcrumbs to the mixture, pulsing after each addition until the mixture is firm enough to shape into balls.
Step 4: Use your hands to form the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Step 5: Bake the meatballs for 30–35 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
Step 6: Serve warm with pasta, rice, or your favorite sauce for a satisfying meal.

Tips & Variations

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Add chopped fresh herbs like parsley or basil for extra freshness.
If you prefer a softer texture, reduce the breadcrumbs slightly or add a splash of plant-based milk.
Try using gluten-free breadcrumbs to make this recipe gluten-free.

Storage

Store leftover lentil meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The close-up image shows a stack of three round, textured lentil meatballs with a crispy brown crust and visible bits of green herbs and red spices throughout. The top meatball is cut open, revealing a soft, moist interior mixed with small pieces of vegetables that include green peas and orange carrots. The meatballs are topped with thin white shreds of cheese and small green herb leaves, placed inside a white bowl. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the lentils directly in the recipe?

It’s best to use cooked lentils rather than raw. Cook lentils separately until tender, then use them in the recipe for the right texture and flavor.

What can I serve these lentil meatballs with?

They pair wonderfully with spaghetti and marinara sauce, rice, or a simple side salad. You can also add them to sandwiches or wraps for a tasty vegetarian option.