Description
Easy Vegetarian Lentil Meatballs are crispy on the outside and tender on the inside, a delicious plant-based twist on a classic favorite.
Ingredients
Scale
- 1 1/2 cups cooked brown or green lentils, drained
- 1/2 cup breadcrumbs or gluten free breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mash lentils lightly in a bowl, leaving some texture.
- Add breadcrumbs, parmesan, onion, garlic, egg, olive oil, Italian seasoning, paprika, salt, and pepper.
- Mix until fully combined and the mixture holds together.
- Roll into 1 1/2-inch meatballs and place on the baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and firm.
- Serve warm with pasta, marinara sauce, or as a protein-packed appetizer.
Notes
- For vegan variation, replace the egg with a flax egg and use nutritional yeast instead of parmesan.
- To make this gluten-free, use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Best served with pasta and marinara sauce or in grain bowls.
- Canned lentils can be used; drain and pat dry before mixing.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Oven-baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 meatball
- Calories: Approximately 70-90 per meatball
- Sugar: 0-1 g
- Sodium: 120-180 mg
- Fat: 4-6 g
- Saturated Fat: 1-2 g
- Unsaturated Fat: 3-4 g
- Trans Fat: 0 g
- Carbohydrates: 8-12 g
- Fiber: 3-5 g
- Protein: 5-6 g
- Cholesterol: 15-25 mg
Keywords: Easy Vegetarian Lentil Meatballs, lentil meatballs, vegetarian meatballs, plant-based protein, Italian-inspired lentils