Description
These Vegan Lentil Meatballs are hearty, flavorful, and perfect for pairing with pasta, grain bowls, or as an appetizer. Packed with protein-rich lentils, fresh herbs, and warm spices, they make a wholesome plant-based comfort meal.
Ingredients
Scale
- 1 cup cooked brown or green lentils
- 1/2 cup breadcrumbs
- 1/4 cup rolled oats
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons ground flaxseed + 5 tbsp water (flax egg)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for pan-frying or brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water. Let sit for 5 minutes.
- In a skillet, sauté onion and garlic in a little olive oil until soft.
- In a food processor, pulse lentils, sautéed onion/garlic, oats, breadcrumbs, flax egg, soy sauce, paprika, Italian seasoning, parsley, salt, and pepper until combined but still slightly textured.
- Shape mixture into small meatballs and place on the prepared baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and firm. Alternatively, pan-fry in a skillet until crispy.
- Serve with marinara sauce and pasta, or enjoy in a sub sandwich or grain bowl.
Notes
These meatballs can be made ahead and frozen for quick meals. For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Vegan, Italian-Inspired
Nutrition
- Serving Size: 3 meatballs
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan lentil meatballs, plant based comfort food, lentil recipes, vegan pasta dinner, healthy vegan recipes