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
Scale
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
