Description
Vegetarian Lentil Meatballs are baked, hearty, and full of savory Italian flavor. A comforting plant-based recipe perfect for pasta, bowls, or sandwiches.
Ingredients
1 ½ cups cooked lentils brown or green
1 flax egg or 1 large egg
½ medium yellow onion diced
3 cloves garlic minced
3 tablespoons nutritional yeast or parmesan
1 ½ tablespoons Italian seasoning
½ teaspoon sea salt
1 pinch black pepper
1 ½ tablespoons tomato paste
½ to ¾ cup whole wheat breadcrumbs
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add all ingredients except breadcrumbs to a food processor and pulse until combined but textured.
Add breadcrumbs and pulse again until the mixture holds together.
Scoop 1 tablespoon portions and roll into balls.
Arrange evenly on the baking sheet.
Bake for 30 to 35 minutes, flipping halfway, until golden.
Serve warm with pasta, rice, or your favorite sauce.
Notes
Do not over-blend to keep the meatballs hearty.
Add breadcrumbs gradually to control moisture.
These freeze well after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 210
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg