These easy vegetarian lentil meatballs are a healthy, flavorful alternative to traditional meatballs, offering a satisfying plant-based protein boost. With hearty lentils, savory spices, and a crispy texture, these meatballs are perfect for a variety of meals. Whether you serve them with pasta, on a sub, or with a simple dipping sauce, they’re a versatile option that’s both nutritious and delicious.

Why You’ll Love This Recipe

These lentil meatballs are not only a fantastic meatless option, but they’re also packed with fiber and protein, making them a wholesome choice for anyone looking to reduce their meat consumption or follow a plant-based diet. The combination of lentils, Italian seasoning, and nutritional yeast provides a savory flavor profile, while the breadcrumbs help form a satisfying texture. Plus, they’re oven-baked, so they’re healthier than traditional fried meatballs but just as satisfying.

What makes this recipe even better is how customizable it is. You can easily add your favorite spices or use gluten-free breadcrumbs if needed, and they can be paired with any sauce or side for a meal that fits your tastes perfectly.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups cooked lentils, brown or green
1 large egg (or substitute with a flax egg)
½ medium yellow onion, diced
3 cloves garlic, minced
3 tablespoon nutritional yeast
1 ½ tablespoon Italian seasoning
½ teaspoon sea salt
1 pinch black pepper
1 ½ tablespoon tomato paste
½ cup whole wheat breadcrumbs (or up to ¾ cup as needed)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Add all ingredients except the breadcrumbs to a high-speed blender or food processor. Pulse until the mixture is combined but still textured; avoid over-pureeing.
Gradually add the whole wheat breadcrumbs and pulse again. If the mixture remains too wet to form balls, add additional breadcrumbs, up to ¾ cup.
Using clean hands, scoop 1 tablespoon of the mixture at a time and roll it into balls. Arrange them evenly on the prepared baking sheet.
Bake in the preheated oven for 30–35 minutes, flipping the meatballs halfway through cooking. They should be golden brown and firm all around.
Serve warm with pasta, rice, or your favorite sauce.

Servings and Timing

Servings: 12 meatballs (approximately 3 meatballs per serving)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Each serving has about 110 kcal, making it a light yet filling option.

Variations

Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Gluten-Free Option: Use gluten-free breadcrumbs in place of the whole wheat breadcrumbs.
Extra Flavor: Add red pepper flakes for a spicy kick, or try some fresh herbs like basil or parsley for added freshness.
Pasta Sauce Variation: Experiment with different sauces like marinara, pesto, or a creamy vegan Alfredo for more flavor combinations.

Storage/Reheating

Storage: Store the lentil meatballs in an airtight container in the fridge for up to 4 days.
Freezing: These meatballs freeze very well. Simply place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: Reheat frozen or refrigerated meatballs in the oven at 350°F (175°C) for 10–15 minutes until heated through. You can also reheat them in the microwave for 1–2 minutes.

FAQs

Can I make these lentil meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them in the fridge or freezer until you're ready to cook them.

Can I use canned lentils instead of cooked lentils?

Yes, canned lentils work just fine! Just make sure to drain and rinse them well before using.

Can I bake these on a regular baking sheet instead of using parchment paper?

Yes, you can. Just lightly grease the baking sheet if you’re not using parchment paper or a silicone mat to prevent the meatballs from sticking.

How do I know when the meatballs are done?

The meatballs should be golden brown on the outside and firm to the touch. You can also cut one in half to check if it's heated all the way through.

Can I use other legumes instead of lentils?

Yes, chickpeas or black beans could be used as alternatives. Just ensure they’re cooked and well-drained before adding them to the mixture.

Can I freeze these meatballs?

Yes! These meatballs freeze well and can be stored for up to 3 months.

Can I pan-fry these meatballs instead of baking them?

While the recipe calls for baking, you can pan-fry them with a bit of olive oil for a crispier texture. Just make sure to flip them carefully to avoid breaking.

Are these lentil meatballs low in fat?

Yes, these meatballs are lower in fat compared to traditional meatballs, especially since they’re baked instead of fried.

Can I make this recipe without breadcrumbs?

If you need to avoid breadcrumbs, you can substitute with ground oats, almond meal, or even crushed rice cakes as a binder.

Are these meatballs suitable for a keto diet?

No, they are not keto-friendly due to the lentils and breadcrumbs. However, you could try using a low-carb substitute like ground flaxseed or almond flour in place of the breadcrumbs.

Conclusion

These easy vegetarian lentil meatballs are an excellent addition to your recipe repertoire. They’re healthy, versatile, and packed with flavor, making them perfect for a variety of meals. Whether you serve them with pasta, rice, or a dipping sauce, they offer a satisfying alternative to traditional meatballs. Plus, with simple ingredients and easy steps, they’re a breeze to make!