Description
Easy Vegetarian Lentil Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made with cooked lentils, aromatic spices, and nutritious ingredients like nutritional yeast and whole wheat breadcrumbs, these meatballs are baked to golden perfection. They offer a hearty texture and rich flavor, perfect for pairing with pasta, rice, or your favorite sauce, making them a satisfying meal for vegetarians and anyone looking to enjoy a nutritious, protein-rich dish.
Ingredients
Scale
Meatball Mixture
- 1/2 cup cooked lentils, brown or green
- 1 large egg (or flax egg as a vegan substitute)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (or up to 3/4 cup as needed)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent the meatballs from sticking.
- Blend ingredients: In a high-speed blender or food processor, combine all ingredients except the breadcrumbs. Pulse the mixture until it is well combined but still retains some texture for a better meatball consistency.
- Add breadcrumbs: Gradually add the whole wheat breadcrumbs while pulsing until the mixture firms up enough to hold its shape when formed into balls.
- Form meatballs: Use your hands to roll the lentil mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake in the preheated oven for 30 to 35 minutes, flipping the meatballs halfway through the cooking time to ensure even browning and a firm texture.
- Serve: Once golden brown and firm to the touch, remove the meatballs from the oven and serve them warm alongside pasta, rice, or your favorite sauce.
Notes
- You can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan option.
- If the mixture is too wet, add more breadcrumbs a little at a time to achieve the desired firmness.
- Make sure to flip the meatballs halfway through baking for even cooking and browning.
- These meatballs can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to customize the seasoning by adding chili flakes or fresh herbs for extra flavor.
