These homemade lentil meatballs are hearty, flavorful, and packed with plant-based goodness! Made with tender lentils, breadcrumbs, garlic, onion, herbs, and simple seasonings, they have a delicious texture and hold together beautifully. Serve them with marinara sauce and spaghetti, tuck them into sandwiches, or enjoy them as a satisfying appetizer.
They are easy to prepare, budget-friendly, and perfect for anyone looking for a delicious meatless dinner.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Course: Main Course
- Cuisine: Mediterranean-inspired
- Method: Baking
Ingredients
For the lentil meatballs:
- 1 cup dried brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- ½ medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
For serving:
- 1½ cups marinara sauce
- Fresh parsley or basil
- Grated Parmesan cheese (optional)
- Cooked spaghetti, rice, or crusty bread
Lentil Meatballs (Quick and Easy) – Slender Kitchen
Instructions
Step 1: Cook the Lentils
Rinse the lentils under cold water. Add them to a saucepan with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until tender.
Drain thoroughly and let them cool. Removing excess moisture is important because it helps the meatballs hold their shape.
Warm Lentil Salad — The Sofrito Project
Step 2: Cook the Onion and Garlic
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds. Remove from the heat and allow the mixture to cool slightly.
Step 3: Mash the Lentils
Place the cooked lentils in a large mixing bowl. Mash them with a fork or potato masher until most of the lentils are broken down, leaving some whole for texture.
Step 4: Mix the Ingredients
Add the cooked onion and garlic, breadcrumbs, egg, Parmesan, parsley, Italian seasoning, smoked paprika, salt, black pepper, and tomato paste.
Mix until everything is evenly combined. The mixture should be moist but firm enough to shape. If it feels too wet, add 1–2 tablespoons of breadcrumbs.
Step 5: Shape the Meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Scoop about 1½ tablespoons of the mixture at a time and roll into balls. Place them on the prepared baking sheet, leaving a little space between each one.
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Step 6: Bake Until Golden
Lightly brush or spray the meatballs with olive oil. Bake for 20–25 minutes, turning them halfway through, until firm and lightly golden on the outside.
Step 7: Warm the Marinara Sauce
While the meatballs bake, pour the marinara sauce into a saucepan. Warm over medium-low heat for 5–7 minutes, stirring occasionally.
Add the baked lentil meatballs and gently toss to coat. Let them simmer in the sauce for 2–3 minutes.
Albóndigas veganas de lentejas en salsa de tomate, receta saludable
Step 8: Serve and Enjoy
Transfer the lentil meatballs to a serving dish. Garnish with fresh parsley or basil and a little grated Parmesan.
Serve over spaghetti, with rice, or alongside toasted bread. Enjoy!
Tips for the Best Lentil Meatballs
- Drain the lentils well: Excess water can make the mixture too soft.
- Don’t over-mash: Leaving some lentils whole creates a better texture.
- Chill if needed: Refrigerate the mixture for 15–20 minutes if it is difficult to shape.
- Adjust the breadcrumbs: Add a little more if the mixture feels too wet.
- Avoid overcrowding: Leave space between the meatballs so they brown evenly.
Easy Variations
- Vegan lentil meatballs: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and omit the Parmesan or use a plant-based alternative.
- Gluten-free: Use certified gluten-free breadcrumbs.
- Spicy: Add ¼ teaspoon red pepper flakes.
- Mediterranean style: Add chopped olives, oregano, and a little lemon zest.
- Cheesy: Add extra Parmesan or a little shredded mozzarella.
What to Serve with Lentil Meatballs
- Spaghetti with marinara sauce
- Garlic bread
- Roasted zucchini and broccoli
- Mediterranean cucumber and tomato salad
- Creamy mashed potatoes
- Steamed rice or quinoa
Storage and Reheating
- Refrigerator: Store cooked lentil meatballs in an airtight container for up to 3–4 days.
- Freezer: Freeze cooled meatballs in a freezer-safe container for up to 3 months.
- Reheating: Warm in a skillet with marinara sauce over medium-low heat or microwave until heated through to 165°F (74°C).
- Make ahead: Prepare and shape the mixture up to 24 hours ahead, then cover and refrigerate until ready to bake.
Frequently Asked Questions
1. Do lentil meatballs fall apart?
They can fall apart if the lentils are too wet or the mixture has too little binder. Drain the lentils well and use enough breadcrumbs and egg to help everything hold together.
2. Can I make lentil meatballs without eggs?
Yes! Use a flax egg or another suitable plant-based binder.
3. Can I pan-fry lentil meatballs?
Yes. Heat a little olive oil in a nonstick skillet and cook the meatballs in batches, turning gently until browned on all sides.
4. Which lentils are best for meatballs?
Brown and green lentils are best because they hold their shape and provide a hearty texture.
5. Can I freeze uncooked lentil meatballs?
Yes. Shape them, freeze them on a tray until firm, and transfer to a freezer-safe bag. Thaw in the refrigerator before baking.
Printable Recipe Card
7 Family-Friendly Plant-Based Meals | Food Network
Lentil Meatballs
Hearty homemade vegetarian meatballs made with lentils, herbs, garlic, and breadcrumbs.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4
Ingredients
- 1 cup dried brown or green lentils
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan (optional)
- 2 tablespoons fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 1½ cups marinara sauce
Instructions
- Simmer lentils in water or broth for 20–25 minutes until tender. Drain thoroughly and cool.
- Sauté onion in olive oil for 4–5 minutes. Add garlic and cook for 30 seconds.
- Mash most of the lentils in a large bowl.
- Mix in the onion, garlic, breadcrumbs, egg, Parmesan, parsley, seasonings, and tomato paste.
- Shape into meatballs using about 1½ tablespoons of mixture per ball.
- Bake at 400°F (200°C) for 20–25 minutes, turning halfway.
- Warm marinara sauce in a saucepan and gently toss in the baked meatballs.
- Garnish with parsley and serve.
Recipe Notes
Drain lentils well to prevent soft meatballs. For a vegan version, use a flax egg and omit the Parmesan. Refrigerate leftovers for 3–4 days.
