Description
These Easy Vegetarian Lentil Meatballs are hearty, flavorful, and 100% plant-based — made with tender lentils, garlic, and Italian herbs for the perfect meat-free meal. Baked to perfection with a crisp outside and soft, savory center, they’re a weeknight staple that even meat-lovers will crave.
Ingredients
1 ½ cups cooked green or brown lentils (about 1 can, drained and rinsed)
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
½ cup finely chopped onion
3 cloves garlic, minced
2 tablespoons tomato paste
½ to ¾ cup whole-wheat breadcrumbs (or GF breadcrumbs)
2 tablespoons nutritional yeast (or grated Parmesan)
2 teaspoons Italian seasoning
Salt & pepper to taste
1 tablespoon olive oil (for brushing before baking, optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the flax egg: Mix flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
Sauté aromatics: In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook for another minute.
Mix ingredients: In a large bowl, combine lentils, sautéed onion and garlic, tomato paste, nutritional yeast, Italian seasoning, salt, pepper, and flax egg.
Add breadcrumbs: Stir in ½ cup breadcrumbs. If the mixture feels too wet, add more breadcrumbs until it holds together easily. Let rest 5–10 minutes.
Shape and bake: Roll into 16–18 balls and place on the baking sheet. Brush with olive oil if desired. Bake for 30–35 minutes, flipping halfway, until golden and slightly firm.
Serve and enjoy: Cool for 5 minutes, then serve with marinara sauce, pasta, or your favorite sides.
Notes
Storage: Refrigerate leftovers up to 5 days or freeze up to 1 month.
Gluten-Free Option: Use certified GF breadcrumbs or ground oats.
Add Veggies: Finely grated carrots or mushrooms make a great addition.
Reheating Tip: Reheat in the oven at 350°F for 10 minutes or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 26 g
- Fiber: 6g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: vegan lentil meatballs, vegetarian dinner, healthy meal prep, lentil recipes, plant-based meatballs, baked lentil balls