Easy Vegetarian Lentil Meatballs Recipe
These Easy Vegetarian Lentil Meatballs offer a delicious, protein-packed alternative to traditional meatballs, perfect for vegetarians and vegans alike. Made with cooked lentils, nutritional yeast, and whole wheat breadcrumbs, these meatballs are baked to golden perfection and can be served alongside pasta or rice with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 20 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 1/2 cups cooked lentils, brown or green (canned brown lentils recommended)
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) 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 breadcrumbs), up to 3/4 cup as needed
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Blend Ingredients Except Breadcrumbs: In a food processor or high-speed blender, add the cooked lentils, flax egg or regular egg, diced onion, minced garlic, nutritional yeast or parmesan cheese, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse until the mixture is combined but still has texture – avoid pureeing it into a smooth paste.
- Add Breadcrumbs: Add the whole wheat breadcrumbs to the mixture and pulse again until just combined. If the mixture feels too wet or loose to form balls, add more breadcrumbs gradually, up to 3/4 cup, until the mixture holds together well.
- Shape the Meatballs: Using a tablespoon cookie scoop or your hands, scoop out about 1 tablespoon of the mixture at a time. Roll into balls and arrange them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Place the baking sheet in the oven and bake for 30-35 minutes. Flip the meatballs halfway through baking to ensure even browning on all sides. The meatballs should be golden brown and firm to the touch when done.
- Serve: Serve these delicious vegetarian lentil meatballs alongside pasta, rice, or your preferred sauce for a hearty and healthy meal.
Notes
- How to Make a Flax Egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes to thicken. Use this mixture as a vegan egg substitute in this recipe.
- Storing the Lentil Meatballs: Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, freeze in an airtight container for up to 1 month.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Adjust seasoning according to your taste preferences, especially salt and pepper.
Find it online: https://flavorspath.com/easy-vegetarian-lentil-meatballs-recipe/
