Easy Vegetarian Lentil Meatballs Recipe
If you’re looking for a cozy, flavorful meatless main that’s equal parts hearty and nourishing, these Easy Vegetarian Lentil Meatballs are about to become your new go-to dinner hero. They’re packed with protein-rich lentils, aromatic herbs, and a touch of Parmesan, all tucked into a perfectly golden bite. Whether you’re meal-prepping, feeding a crowd, or just craving comfort food with a healthy twist, this recipe delivers savory, Mediterranean-inspired goodness without fuss or fancy steps. Once you try these Easy Vegetarian Lentil Meatballs, you’ll wonder how you ever lived without them!
Ingredients You’ll Need
You won’t believe how a handful of pantry staples transform into something so flavorful and satisfying. Each ingredient earns its spot in this dish, contributing to the meaty texture, umami depth, and that crave-worthy crisp exterior. Here’s what you’ll need and why each one matters:
- Lentils: These little legumes are the protein powerhouse and give the meatballs their toothsome texture.
- Water or Vegetable Broth: Cooking lentils in broth adds a boost of savory flavor right from the start.
- Olive Oil: Just a bit for sautéing brings out that subtle richness and keeps everything tender.
- Onion: Adds mellow sweetness and wonderful aroma as a flavor base.
- Garlic: A must-have for a punchy hit of flavor and that irresistible scent.
- Breadcrumbs: Hold it all together and provide that ideal firm-yet-tender bite (gluten-free works too!).
- Parmesan Cheese or Nutritional Yeast: Lends a cheesy, tangy note; nutritional yeast keeps it vegan.
- Tomato Paste: Packs a savory, tomatoey punch and helps bind the mixture.
- Soy Sauce or Tamari: Gives a salty, umami undertone that makes the lentils sing.
- Italian Seasoning: A burst of dried herbs brings classic Mediterranean flavor.
- Smoked Paprika: Adds subtle smokiness and warmth (don’t skip this for depth!).
- Black Pepper: For gentle spice and balance.
- Egg or Flax Egg: The binding hero; go flax egg for vegan.
- Salt: To taste, tying all those bold flavors together.
How to Make Easy Vegetarian Lentil Meatballs
Step 1: Cook the Lentils
Start by rinsing your lentils well under cold water, then pop them into a pot with the water or vegetable broth. Bring it all to a gentle boil, then simmer uncovered for about 20 to 25 minutes. You’re looking for the lentils to get perfectly tender and for most of the liquid to soak in. If there’s excess water, just drain it off. Let those lentils cool a bit so they’re easier to handle in the food processor.
Step 2: Sauté Onion and Garlic
Grab your favorite skillet and heat up the olive oil over medium. Toss in the finely diced onion and let it soften for about 4 to 5 minutes. Once it’s translucent and smelling sweet, stir in the garlic and cook for just one minute more. This step builds so much flavor, you’ll want the onions nice and soft but not browned.
Step 3: Combine Everything in the Food Processor
Now for the fun part! In your food processor, combine the cooked lentils, sautéed onion and garlic, breadcrumbs, Parmesan or nutritional yeast, tomato paste, soy sauce, Italian seasoning, smoked paprika, black pepper, egg (or flax egg), and a touch of salt. Pulse it together in short bursts — you want things mixed but not mushy, so keep a bit of texture. Give it a quick taste and adjust the salt if you need.
Step 4: Shape and Bake
Preheat your oven to 400°F and line a baking sheet with parchment paper. Scoop out a heaping tablespoon of the mixture and use your hands to roll it into a 1 1/2-inch ball, repeating with the rest. Arrange the balls on the baking sheet, making sure there’s space between each one. Bake for 20 to 25 minutes, flipping halfway through, until they’re golden and a little crisp on the outside.
Step 5: Serve and Enjoy!
Let those meatballs cool for a few minutes before serving, so they firm up a bit more. Pile them over hot pasta with plenty of marinara, tuck into a warm sandwich, or simply dip and snack. However you serve them, these Easy Vegetarian Lentil Meatballs are guaranteed to steal the show!
How to Serve Easy Vegetarian Lentil Meatballs
Garnishes
A sprinkle of fresh basil, a shower of extra grated Parmesan (or a vegan alternative), or a drizzle of good olive oil makes these meatballs feel totally special. Don’t hesitate to add a scattering of chopped parsley or a few red pepper flakes for color and a little extra kick.
Side Dishes
These Easy Vegetarian Lentil Meatballs play well with just about anything! Serve them over a swirl of spaghetti or penne with classic marinara, tuck into a soft sub roll with crisp lettuce and tangy pickles, or pair with fluffy quinoa and roasted veggies for a lighter meal. They’re fantastic alongside a simple green salad for a fresh contrast.
Creative Ways to Present
If you want to switch things up, try serving these meatballs as party appetizers on skewers with a bowl of zesty dipping sauce. Nestle them in lettuce wraps with a scoop of tzatziki for a light lunch, or make them the star in a Mediterranean grain bowl with your favorite fresh toppings. However you plate them, these Easy Vegetarian Lentil Meatballs bring delight to every bite.
Make Ahead and Storage
Storing Leftovers
After baking, let any leftover meatballs cool completely, then store them in an airtight container in the fridge. They’ll stay delicious for up to four days, making lunch or quick dinners a breeze throughout the week.
Freezing
These meatballs freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep their texture and flavor for up to three months, ready to go straight from the freezer to the oven or skillet.
Reheating
To reheat, simply bake the meatballs in a preheated 350°F oven for about 10 minutes, or warm them in a skillet with a splash of sauce until heated through. They crisp up again beautifully and are every bit as tasty as fresh.
FAQs
Can I make these Easy Vegetarian Lentil Meatballs vegan?
Absolutely! Just swap in nutritional yeast for the Parmesan and use a flax egg in place of the regular egg. The results are just as delicious, and you’ll keep everything totally plant-based.
What kind of lentils should I use?
Brown or green lentils are perfect here—they hold their shape well after cooking and give you that hearty, toothsome texture. Avoid red lentils, as they tend to get too mushy.
Are these meatballs gluten-free?
They can be! Just use your favorite gluten-free breadcrumbs, and make sure your soy sauce or tamari is gluten-free as well. The flavor and texture won’t skip a beat.
How can I add even more flavor?
Feel free to get creative with your seasonings! Add a pinch of chili flakes for spice, fresh chopped basil for brightness, or a bit of lemon zest to wake up the flavors. Rolling the meatballs in panko before baking gives extra crunch as well.
Can I prep the mixture ahead of time?
Yes, you can make the mixture a day ahead and chill it in the refrigerator. This actually helps the flavors meld and makes the meatballs even easier to shape and bake the next day.
Final Thoughts
Whether you’re a longtime vegetarian or just dipping your toes into plant-based cooking, these Easy Vegetarian Lentil Meatballs promise to wow you and anyone you share them with. They’re comforting, nourishing, and bursting with flavor in every bite. Don’t wait for a special occasion—treat yourself and give these a whirl tonight!
Print
Easy Vegetarian Lentil Meatballs Recipe
- Total Time: 45 minutes
- Yield: 20 meatballs 1x
- Diet: Vegetarian
Description
These Easy Vegetarian Lentil Meatballs are a tasty and nutritious alternative to traditional meatballs. Packed with protein from lentils and flavorful seasonings, they are perfect for a meatless dinner option.
Ingredients
Lentil Meatballs:
- 1 cup dry brown or green lentils
- 2 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 large egg (or flax egg for vegan)
- Salt to taste
Instructions
- Rinse and Cook Lentils: Rinse lentils, cook in water or broth until tender, then drain and cool.
- Sauté Onion and Garlic: Sauté onion and garlic until soft, then set aside.
- Prepare Mixture: In a food processor, combine lentils, onion, garlic, breadcrumbs, Parmesan/nutritional yeast, tomato paste, soy sauce, seasonings, and egg. Pulse until combined.
- Form and Bake: Shape mixture into balls, place on baking sheet, and bake at 400°F for 20–25 minutes.
- Serve: Enjoy meatballs with marinara sauce, pasta, or as desired.
Notes
- Meatballs can be frozen and reheated.
- For added texture, roll in panko crumbs before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
