Delicious Vegetarian Lentil Meatballs Everyone Will Love

These Vegetarian Lentil Meatballs are packed with protein and flavor, providing a guilt-free alternative to fast food.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 meatballs

Course: Dinner

Cuisine: Vegetarian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 cup Cooked Lentils Use green or brown lentils for best results.
2 teaspoons Italian Seasoning Feel free to substitute with any favorite spice blend.
1 tablespoon Nutritional Yeast Omit if you prefer a lighter bite.
1 cup Breadcrumbs Gluten-free options like crushed rice cakes work wonderfully.
2 tablespoons Olive Oil Keeps the meatballs moist.
1 large Egg Optional, can swap with a flax egg for vegan.
3 cloves Garlic Fresh or powdered.
1 medium Onion Use fresh or onion powder as needed.

Equipment

Oven
mixing bowl
baking sheet
Parchment Paper

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Cook dried lentils in boiling water for 20–25 minutes until tender or rinse canned lentils.
In a large mixing bowl, combine lentils, Italian seasoning, nutritional yeast, breadcrumbs, garlic and onion. Add an egg or flax egg if desired, then mash gently.
Scoop out portions and roll them into balls about 1.5 inches in diameter. Place on the lined baking sheet.
Bake for 25–30 minutes, flipping halfway through for even browning.
Allow to cool a few minutes, then serve with marinara sauce or as desired.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 15gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 180mgPotassium: 250mgFiber: 4gSugar: 1gVitamin C: 2mgCalcium: 40mgIron: 1.5mg

Notes

These meatballs can be refrigerated or frozen for easy meal prep. Bake directly from frozen if stored.

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