Hearty and herb-packed, these vegetarian lentil meatballs are a delicious twist on a classic comfort food.
Lentil Meatballs
These vegetarian lentil meatballs are the answer when you’re craving something hearty, savory, and utterly satisfying—minus the meat. Packed with protein-rich lentils, fragrant herbs and a hint of garlic, they’re baked until golden and then simmered in your favorite marinara sauce. The result? A tender, flavor-packed bite that’s deliciously saucy and perfect for piling onto pasta or serving with crusty bread. Even meat lovers will find themselves coming back for seconds.
Lentil Meatballs Ingredients
- Dried lentils: These provide a hearty, protein-rich base for the meatballs and create a firm texture when blended.
- Reduced-sodium vegetable broth: The vegetable broth gives the lentils a layer of savory flavor as they cook, ensuring a well-seasoned base.
- Olive oil: It adds a touch of fat that helps sauté the vegetables, enhancing their flavor and preventing sticking.
- Onion: This ingredient adds sweetness and depth to the meatballs, creating a balanced flavor profile.
- Celery: It contributes a subtle earthy flavor and adds moisture to the mixture.
- Garlic: It imparts a pungent, savory note that deepens the overall taste of the meatballs.
- Quick-cooking oats: These oats act as a binder, helping to absorb moisture and keep the meatballs from falling apart.
- Egg: This ingredient provides structure and helps bind the ingredients together for a cohesive texture.
- Tomato paste: It adds rich and concentrated umami flavor and a hint of acidity to balance the dish.
- Salt: This enhances the flavors of all the other ingredients and ensures a well-seasoned final product.
- Dried oregano: It infuses the mixture with a warm, slightly bitter note typical of Italian-inspired dishes.
- Dried basil: This herb adds a sweet, aromatic flavor that compliments the tomato and garlic.
- Pepper: It adds a touch of heat and sharpness, balancing the flavors of the meatballs.
- Marinara sauce: A tangy marinara sauce coats the meatballs to add moisture and flavor during simmering.
- Parmesan cheese: It provides a salty, nutty finish that adds umami richness to the dish.
- Fresh parsley: This herb offers a burst of fresh, herbaceous flavor and a bright green garnish for the final presentation.
Directions
Step 1: Cook the lentils
Preheat the oven to 375°F. In a large saucepan,combine the rinsed lentils and vegetable broth. Bring the mixture to a simmer over medium-high heat and reduce the heat to medium-low. Cover the saucepan and simmer for 20 to 25 minutes or until the lentils are tender. Drain any excess liquid and allow the lentils to cool slightly.
Step 2: Sauté the vegetables
In a small skillet, heat the olive oil over medium heat. Add the finely chopped onion, celery and minced garlic. Cook the vegetables, stirring occasionally until tender. This takes four to five minutes. Remove the skillet from the heat and let the mixture cool slightly.
Step 3: Blend the lentils and vegetables
Place the cooked lentils and sautéed vegetables in the bowl of a food processor. Pulse the mixture until a smooth paste forms, scraping down the sides as needed to ensure an even texture. Transfer the lentil mixture to a large mixing bowl.
Step 4: Mix the meatball ingredients
Add the quick-cooking oats, beaten egg, tomato paste, salt, dried oregano, dried basil and pepper to the lentil mixture in the bowl. Mix everything together thoroughly until all the ingredients are well combined. Shape the mixture into balls about 1-1/2 inches in diameter.
Step 5: Bake the meatballs
Fit a 15x10x1-inch baking sheet with a wire rack and coat it with cooking spray. Arrange the meatballs on the prepared rack, spacing them about 1 inch apart. Bake the meatballs for 15 to 20 minutes or until they are lightly browned and firm to the touch.
Step 6: Simmer the meatballs in marinara
Transfer the baked meatballs to a large skillet. Pour in the marinara sauce and bring the mixture to a simmer over medium-low heat. Cook the meatballs in the sauce for six to eight minutes, or until the marinara is bubbly and heated through. Sprinkle with grated Parmesan cheese and fresh parsley before serving.
Lentil Meatballs Variations
- Make it vegan: Replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for five minutes until it thickens. Use nutritional yeast instead of Parmesan for a similar cheesy flavor.
- Add more veggies: Incorporate finely chopped mushrooms or grated carrots into the mixture before baking. These will add moisture and a rich umami flavor.
- Make it a lentil loaf: Press the lentil mixture into a greased loaf pan instead of shaping it into meatballs. Bake at 375°F for 30 to 35 minutes or until the top is golden and firm. Let the loaf rest for ten minutes before slicing and serving with marinara or a ketchup glaze for a hearty, sliceable alternative.
- Go Middle Eastern: Replace the oregano and basil with cumin and coriander. Serve the lentil meatballs with a homemade tzatziki sauce and warm pita bread.
- Try a different bean: Substitute the lentils with cooked red beans or chickpeas. These beans will create a slightly different texture and flavor.
How to Store Lentil Meatballs
The best way to store these lentil meatballs is to let them cool completely before transferring them to an airtight container. Keep them in the refrigerator where they’ll stay fresh for up to four days. Make sure the meatballs are in a single layer or place a piece of parchment paper between layers to prevent them from sticking together.
Can you freeze lentil meatballs?
Yes, you can freeze lentil meatballs. These are an especially good option for meal prep. Let the meatballs cool completely after baking and then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or container, where they can be stored for up to three months.
How long do lentil meatballs last?
Lentil meatballs will last up to four days when stored in an airtight container in the refrigerator. Be sure to cool them completely before storing for the best texture and flavor.
Can you make lentil meatballs ahead of time?
Yes, lentil meatballs are perfect for making ahead of time. You can prepare the mixture, shape the meatballs and store them uncooked in the refrigerator for up to 24 hours before baking. Alternatively, bake the meatballs and refrigerate them for up to four days. Reheat when you’re ready to serve.
How do you reheat lentil meatballs?
Place the meatballs in a skillet with a little marinara sauce and warm over medium-low heat until heated through, about five to seven minutes. You can also reheat them in a preheated 350° oven for 10 to 15 minutes. Just cover the meatballs with foil to prevent them from drying out.
Lentil Meatballs Tips
What type of lentils are best for making lentil meatballs?
Green or brown lentils work best for making lentil meatballs because they hold their shape well when cooked. Red lentils tend to become mushy and may not provide the same firm texture needed for shaping meatballs.
What can I serve with lentil meatballs?
Lentil meatballs pair well with pasta, zucchini noodles or creamy polenta for a hearty meal. For a lighter option, try serving them over a bed of sautéed greens or a simple salad.
How can I make sure my lentil meatballs don’t fall apart?
Make sure the mixture is well-blended and slightly sticky before shaping keep your lentil meatballs from falling apart. Adding a bit more oats or letting the mixture sit for five minutes before forming the balls can help improve their structure. Don’t simmer them in marinara for more than eight minutes or let them come to a full boil—this can break them apart.
Can I use steel-cut oats instead of quick-cooking oats in this recipe?
Steel-cut oats aren’t ideal for this recipe because they are coarser and take longer to cook, which can make the meatballs too chewy. Quick-cooking oats or even rolled oats that have been slightly ground are a better choice for a smoother texture.
Lentil Meatballs
Prep Time
35 min
Cook Time
25 min
Yield
2 dozen
Ingredients
- 3/4 cup dried lentils, rinsed
- 1-1/2 cups reduced-sodium vegetable broth
- 2 teaspoons olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 3 garlic cloves, minced
- 1/2 cup quick-cooking oats
- 1 large egg, room temperature, beaten
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1 jar (24 ounces) marinara sauce
- 1/2 cup grated Parmesan cheese
- 3 tablespoons minced fresh parsley
Directions
- Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
- Place lentils and broth in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover; simmer 20-25 minutes or until lentils are tender. Drain any excess liquid. Let slightly cool.
- Meanwhile, in a small skillet, heat oil over medium heat. Add onion, celery and garlic; cook until tender, 4-5 minutes. Remove from heat; let cool slightly.
- Place cooked lentils and cooked onion mixture in the bowl of a food processor; pulse until a smooth paste forms.
- In a large mixing bowl, thoroughly combine lentil mixture, oats, egg, tomato paste, salt, oregano, basil and pepper. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
- Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with Parmesan and parsley.
Nutrition Facts
1 meatball: 62 calories, 2g fat (0 saturated fat), 10mg cholesterol, 287mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 3g protein.
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