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.
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.
Notes
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.