Moist Baked Lentil Meatballs (Vegetarian) Recipe
These Moist Baked Lentil Meatballs are a delicious, hearty, and healthy vegetarian option that’s packed with plant-based protein. Perfectly seasoned and baked to golden perfection, they pair wonderfully with pasta, rice, or your favorite sauce. Easy to prepare and wholesome, these meatballs are ideal for anyone looking for a nutritious, low-fat, and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegetarian
Ingredients
Meatballs
- 1 1/2 cups cooked lentils (brown or green; canned brown lentils preferred)
- 1 flax egg (see notes) or 1 large egg
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (can substitute with parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt, or to taste
- 1 pinch black pepper, to taste
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can use regular; up to 3/4 cup as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Blend Ingredients: In a food processor or high-speed blender, combine all ingredients except the breadcrumbs. Pulse until the mixture is combined but still textured and not completely pureed, ensuring the meatballs have a good structure.
- Add Breadcrumbs: Add the whole wheat breadcrumbs and pulse again. If the mixture feels too wet to form balls, gradually add more breadcrumbs up to 3/4 cup until it holds together well.
- Shape Meatballs: Using a 1 tablespoon cookie scoop or your hands, scoop and roll the mixture into 12 evenly sized meatballs. Place them spaced evenly on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 30-35 minutes, flipping them halfway through so they brown evenly on all sides and develop a delicious crust.
- Serve: Serve your lentil meatballs hot alongside pasta, rice, or your favorite sauce for a complete and satisfying meal.
Notes
- How to Make a Flax Egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. Use this mixture as a vegan egg substitute in the recipe.
- Storing: Store leftover lentil meatballs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container for up to 1 month.
