The Ultimate Vegetarian Lentil Meatballs

Hey there, I’m Clara from Cooking Inspired! Are you, like me, a busy mom or woman always on the lookout for quick, nutritious meals that your family will actually love? I know how challenging it can be to find something that’s both easy to make and packed with goodness. That’s why I’m so excited to share my recipe for vegetarian lentil meatballs! These little gems are not only delicious but also a fantastic way to sneak in extra protein and nutrients. Ready in just 30-40 minutes, these vegetarian lentil meatballs are about to become a new family favorite.

Why You’ll Love These Vegetarian Lentil Meatballs

I know what you’re thinking: “Another meatball recipe?” But trust me, these vegetarian lentil meatballs are special. Here’s why:

• Plant-Based Protein Powerhouse: Packed with lentils, these meatballs are a great source of plant-based protein, perfect for keeping you and your family feeling full and energized.
• Quicker Than Traditional Meatballs: Forget long simmering times! These vegetarian lentil meatballs come together quickly, making them ideal for busy weeknights.
• Kid-Friendly Flavor: Even picky eaters will enjoy the mild, savory taste of these meatballs, especially when paired with their favorite sauce.
• Easy Cleanup: Fewer ingredients and a simple cooking process mean less mess and more time for you.

The Power of Lentils: A Nutritional Boost

Lentils are nutritional superstars, and I love using them as a meat substitute. They’re packed with protein and iron, which are essential for maintaining energy levels, especially for women and growing children. Adding lentils to your diet is a fantastic way to nourish your family with wholesome, plant-based goodness. For another delicious and satisfying option, consider making amazing spinach and lentil burgers.

Julia

The Ultimate Vegetarian Lentil Meatballs

I’m so excited to share my recipe for vegetarian lentil meatballs! These little gems are not only delicious but also a fantastic way to sneak in extra protein and nutrients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 meatballs

Course: Appetizer, Entrée

Cuisine: Gluten-Free, Italian-Inspired, Vegan

Calories: 87

Ingredients Equipment Method Notes

Ingredients

  

Ingredients:

• 3 Tbsp olive oil (45 ml) + 1 tsp olive oil ((divided))
• 1 shallot medium ((minced))
• 3 garlic cloves* ((minced))
• 1 Tbsp flaxseed meal ((to make flax egg))
• 2 ½ Tbsp water ((to make flax egg))
• 1 1/2 cups green lentils cooked + cooled ((cooked in vegetable stock))
• 1 1/2 Tbsp dried Italian seasonings ((dried basil + oregano))
• 1/4 cup fresh Italian parsley
• 1 Tbsp tomato paste
• 5-6 Tbsp vegan parmesan cheese
• ~1/4 tsp sea salt and black pepper to taste
• 1 Tbsp coconut flour ((optional // or gluten-free oat flour or vegetable shortening))
• carrot noodles or gluten-free pasta
• marinara sauce

Equipment

• Food Processor
• large skillet
• Baking Sheet
• parchment paper
• Tablespoon
• cookie dough scoop

Method

 

1. Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
2. Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
3. To a food processor, add flaxseed meal and water and let set for 2-3 minutes.
4. Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
5. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or vegetable shortening if not gluten free.
6. Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed – about 12 or 13.
7. Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
8. Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
9. As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
10. Remove meatballs from oven and let cool slightly – they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
11. Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Notes

Getting these vegetarian lentil meatballs just right is all about a few key details. Here are some of my top tips:

• The Right Texture is Key: The lentil mixture should be moist but not too wet. If it’s too sticky, add a little coconut flour or gluten-free oat flour until it reaches a dough-like consistency.
• Preventing Sticking: To prevent the meatballs from sticking to the skillet, make sure the pan is properly heated and coated with olive oil before adding the meatballs.
• Maximizing Flavor: Don’t be afraid to adjust the seasonings to your liking. A little extra Italian seasoning or vegan parmesan cheese can really boost the flavor.
• Gentle Handling: The lentil mixture can be a bit fragile, so handle the meatballs gently when forming and cooking them.

What You’ll Need: Equipment List

Before we dive into the recipe, let’s gather our equipment. Here’s what you’ll need:

• Food processor
• Large skillet
• Baking sheet
• Parchment paper
• Tablespoon or cookie dough scoop

Vegetarian Lentil Meatballs Ingredients

Alright, let’s talk ingredients. Here’s everything you’ll need to create these delicious vegetarian lentil meatballs:

• 3 Tbsp (45 ml) + 1 tsp olive oil ((divided))
• 1 medium shallot ((minced))
• 3 cloves garlic* ((minced))
• 1 Tbsp flaxseed meal ((to make flax egg))
• 2 ½ Tbsp water ((to make flax egg))
• 1 1/2 cups cooked + cooled green lentils* ((cooked in vegetable stock))
• 1 1/2 Tbsp dried Italian seasonings ((dried basil + oregano))
• 1/4 cup fresh Italian parsley
• 1 Tbsp tomato paste
• 5-6 Tbsp vegan parmesan cheese
• ~1/4 tsp Sea salt and black pepper to taste
• 1 Tbsp coconut flour ((optional // or gluten-free oat flour or vegetable shortening))
• Carrot noodles or gluten-free pasta
• Marinara sauce

How to Make Vegetarian Lentil Meatballs: Step-by-Step

Okay, let’s get cooking! Follow these simple steps to create your own batch of vegetarian lentil meatballs.

1. Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).

1. Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.

1. To a food processor, add flaxseed meal and water and let set for 2-3 minutes.

1. Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.

1. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or vegetable shortening if not gluten free.

1. Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed – about 12 or 13.

1. Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.

1. Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.

1. As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.

1. Remove meatballs from oven and let cool slightly – they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.

1. Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Clara’s Tips & Tricks for Perfect Lentil Meatballs

Getting these vegetarian lentil meatballs just right is all about a few key details. Here are some of my top tips:

• The Right Texture is Key: The lentil mixture should be moist but not too wet. If it’s too sticky, add a little coconut flour or gluten-free oat flour until it reaches a dough-like consistency.
• Preventing Sticking: To prevent the meatballs from sticking to the skillet, make sure the pan is properly heated and coated with olive oil before adding the meatballs.
• Maximizing Flavor: Don’t be afraid to adjust the seasonings to your liking. A little extra Italian seasoning or vegan parmesan cheese can really boost the flavor.
• Gentle Handling: The lentil mixture can be a bit fragile, so handle the meatballs gently when forming and cooking them.

Common Mistakes (and How to Avoid Them!)

We all make mistakes in the kitchen, but don’t worry, I’m here to help you avoid some common pitfalls:

• Meatballs Too Dry: If your meatballs are too dry, add a touch more olive oil to the lentil mixture.
• Meatballs Falling Apart: If the meatballs are falling apart, the mixture is likely too wet. Try adding a bit of coconut flour or gluten-free oat flour to bind them together. Also, moisten your fingers with water while forming the meatballs.

Vegetarian Lentil Meatballs: Variations to Try

Want to mix things up? Here are a few fun flavor variations to try:

• Spicy: Add a pinch of chili flakes or cayenne pepper to the lentil mixture for a kick.
• Additional ingredients: chili flakes or cayenne pepper
• Mediterranean: Stir in some sun-dried tomatoes, olives, and feta cheese for a taste of the Mediterranean. *Additional ingredients: sun-dried tomatoes, olives, feta cheese
• Indian-Inspired: Add a teaspoon of curry powder and a bit of grated ginger to the lentil mixture for an exotic twist. *Additional ingredients: curry powder, ginger

Serving Ideas for Your Lentil Meatballs

Ready to serve these delicious meatballs? Here are some ideas to get you started:

• Meatball Subs with a Homemade Sauce: Load them into a toasted roll with marinara sauce and vegan mozzarella for a satisfying meatball sub.
• Served as an Appetizer with a Creamy Dipping Sauce: Serve them as a tasty appetizer with a creamy dipping sauce like vegan pesto or a yogurt-based dip.
• Added to a Hearty Lentil Soup: Add them to your favorite lentil soup for extra protein and flavor, like this quick and easy carrot lentil soup. If you’re looking for another comforting lentil-based main course, you might also enjoy a hearty lentil shepherd’s pie.

Make-Ahead and Storage Instructions

To make ahead, prepare the lentil mixture and store it in the refrigerator for up to 24 hours before forming and cooking the meatballs. For freezing, allow the cooked meatballs to cool completely, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. To reheat, bake them in a 350 degree F (176 C) oven until warmed through.

Delicious Dipping Sauces for Vegetarian Lentil Meatballs

Elevate your meatball experience with these tasty dipping sauces:

• Marinara sauce
• Vegan pesto
• Creamy vegan yogurt sauce
• Sweet chili sauce

Frequently Asked Questions

Conclusion

So, are you ready to give these vegetarian lentil meatballs a try? I promise, they’re easy to make, packed with flavor, and a fantastic way to nourish your family. Whether you’re a busy mom, a health-conscious individual, or simply looking for a delicious meat-free alternative, these meatballs are sure to become a new favorite.

Now, I’d love to hear from you! What are your favorite ways to serve meatballs? Have you tried making them with lentils before? Leave a comment below and let me know how these vegetarian lentil meatballs turn out for you. I can’t wait to hear your thoughts and answer any questions you might have. Happy cooking!