Lentil meatballs are the perfect vegetarian-friendly substitute for classic meatballs, and they’re loaded with protein!
Why this recipe works
Lentil meatballs are nutrient-dense, flavorful, and versatile. Serve them over spaghetti, add them to stews, or enjoy them alongside rice for a filling meal. Plus, they’re really easy to prep in advance if you’re serving them as an appetizer.
Lentils are high in fiber, low in fat and calories, and are an excellent source of protein. Whether you pack them into meatballs or simmer them in lentil soup – they will definitely fill your body with a dose of healthy vitamins and minerals.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LENTILS – You can use brown or green lentils for this recipe.
EGG – The egg works as a binder for the meatballs while also providing moisture. If you are vegan, you can substitute the egg with a flax egg.
OATS – Old-fashioned rolled oats are another ingredient that helps bind the mixture together. You can use quick cooking oats but I wouldn’t recommend instant oats.
SEASONINGS – Fresh parsley, dried oregano, garlic salt, and black pepper add plenty of flavor. Feel free to add in or substitute spices or seasonings you prefer.
How to Make Lentil Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Cook lentils per package instructions. Drain and spread on a plate to cool.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic, onion, and carrot. Stirring occasionally, cook for 2-3 minutes, or until vegetables are softened. Remove from heat.
- In a food processor, add oats and parsley. Pulse until coarsely broken up.
- Add cooked lentils, carrot mixture, oregano, garlic salt, black pepper, tomato paste, and egg. Pulse until combined then process until completely combined and a uniform dough is achieved.
- Roll dough into 10-12 balls (depending on the size you want) and place on prepared baking sheet. Spray balls with olive oil cooking spray.
TIP – The dough will settle as it sits, so if you want perfectly round meatballs, you may want to reform them just before they go in the oven.
- Bake in oven for 10 minutes.
- Using tongs, turn the balls over and spray with olive oil cooking spray. Return to the oven and bake another 8 minutes.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave.
Yes, you can freeze the unbaked or baked meatballs in an air-tight container or large ziptop bag for up to 2 months. It may be helpful to flash freeze the meatballs if you are freezing them before baking so that they do not stick together. To do so, place the prepared meatballs on a baking sheet and place them in the freezer until solid or no longer sticky to the touch. Then transfer them to a container or ziptop bag and freeze.
Yes, you can prepare the meatballs up to a day in advance and store them, covered, in the refrigerator. Remove them from the refrigerator as you preheat the oven and bake as directed.
Serving Suggestions
There are so many ways to serve lentil meatballs. They make great appetizers, simply roll them smaller, add a cocktail pick, and serve them with your favorite dipping sauce. They’re also fantastic served over rice, mashed potatoes, noodles, or zucchini noodles.
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Lentil Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 ounces brown or green lentils cooked and cooled
- 3 Tablespoons olive oil
- 1 ½ Tablespoons minced garlic
- ½ cup chopped onion
- 1 cup shredded carrots
- ¼ cup old fashioned oats
- handful of fresh parsley
- 1 Tablespoon dried oregano
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 2 Tablespoons tomato paste
- 1 large egg
- olive oil cooking spray
Things You’ll Need
Before You Begin
- You can use brown or green lentils for this recipe.
- The egg works as a binder for the meatballs while also providing moisture. If you are vegan, you can substitute the egg with a flax egg.
- Old-fashioned rolled oats are another ingredient that helps bind the mixture together. You can use quick cooking oats but I wouldn’t recommend instant oats.
- Feel free to add in or substitute spices or seasonings you prefer.
Instructions
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Cook lentils per package instructions. Drain and spread on a plate to cool.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic, onion, and carrot. Stirring occasionally, cook for 2-3 minutes, or until vegetables are softened. Remove from heat.
- In a food processor, add oats and parsley. Pulse until coarsely broken up.
- Add cooked lentils, carrot mixture, oregano, garlic salt, black pepper, tomato paste, and egg. Pulse until combined then process until completely combined and a uniform dough is achieved.
- Roll dough into 10-12 balls (depending on the size you want) and place on prepared baking sheet. Spray balls with olive oil cooking spray.
- Bake in oven for 10 minutes.
- Using tongs, turn the balls over and spray with olive oil cooking spray. Return to the oven and bake another 8 minutes.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave.
- To freeze – you can freeze the unbaked or baked meatballs in an air-tight container or large ziptop bag for up to 2 months. It may be helpful to flash freeze the meatballs if you are freezing them before baking so that they do not stick together. To do so, place the prepared meatballs on a baking sheet and place them in the freezer until solid or no longer sticky to the touch. Then transfer them to a container or ziptop bag and freeze.
- To make ahead – prepare the meatballs up to a day in advance and store them, covered, in the refrigerator. Remove them from the refrigerator as you preheat the oven and bake as directed.
Nutrition
Chef Antoine Davis
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