Can I make Vegetarian Lentil Meatballs without an egg?

Yes! Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, sit 5 minutes). It helps bind the mixture similarly.

How do I keep them from falling apart?

Two things: don’t under-blend the base (it needs to be cohesive), and make sure you’ve added enough whole wheat breadcrumbs to get a firm, rollable texture.

Can I pan-fry instead of bake?

You can , but baking is easier and less messy. If pan-frying, use a little oil and cook gently, turning often so they brown without breaking.

How long do these keep in the fridge?

Store in an airtight container for up to 4 days . Reheat in the oven or air fryer for best texture.

Can I freeze Vegetarian Lentil Meatballs?

Absolutely. Freeze after baking (and cooling) on a tray, then transfer to a bag/container. They keep well for up to 3 months . Reheat straight from frozen at 350°F until warmed through.

10 Irresistible Vegetarian Lentil Meatballs

Description

These Vegetarian Lentil Meatballs are baked (not fried!), loaded with Italian-style flavor, and hold together beautifully—perfect for pasta, subs, bowls, or dunking in marinara.

Ingredients

Scale

1/2 cup cooked lentils
1 large egg (or 1 flax egg)
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 (add up to 3/4 cup as needed)

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Instructions

Prep oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Blend base: Add lentils, egg, onion, garlic, nutritional yeast, Italian seasoning, salt, pepper, and tomato paste to a food processor. Pulse until combined but still a little chunky (don’t puree).
Add breadcrumbs: Add breadcrumbs gradually, pulsing between additions, until the mixture is firm and moldable. If it’s sticky, add a bit more (up to 3/4 cup).
Form meatballs: Roll into 1-inch balls and place evenly on the baking sheet.
Bake: Bake 30–35 minutes, flipping halfway through, until golden and firm but not hard.

Notes

Vegan option: Swap the egg for a flax egg (1 tbsp ground flax + 2 1/2 tbsp water, rest 5 minutes).

Texture fix: Too wet? Add breadcrumbs 1 tbsp at a time. Too dry? Add 1–2 tsp water or a touch more tomato paste.

Storage: Refrigerate up to 4 days. Freeze baked meatballs up to 3 months.

Serving idea: Best with marinara + pasta, meatball subs, or as an appetizer with dipping sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-inspired

Nutrition

Serving Size: 4 meatballs
Calories: 170 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 60 mg