Description
These easy vegetarian lentil meatballs offer a flavorful, healthy alternative to traditional meatballs. Packed with protein and fiber, they’re perfect for plant-based diets and low-fat meals. Customize with gluten-free breadcrumbs or add extra spices for a unique twist!
Ingredients
- 1/2 cups cooked lentils, brown or green
- 1 large egg (or 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 (or up to 3/4 cup as needed)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Combine all ingredients (except breadcrumbs) in a high-speed blender or food processor. Pulse until mixed but still textured.
- Gradually add breadcrumbs and pulse again until the mixture is firm enough to form balls.
- Use your hands to roll the mixture into 1-inch meatballs. Place on the prepared baking sheet.
- Bake for 30–35 minutes, flipping halfway, until golden brown and firm to the touch.
- Serve with pasta, rice, or your favorite sauce.
Notes
- For a vegan option, replace the egg with a flax egg.
- Gluten-free? Use gluten-free breadcrumbs.
- Customize with red pepper flakes for spice or fresh herbs like basil for extra flavor.
- Freezer-friendly: Store in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
