Lentil Meatballs Recipe

Ever wonder how to elevate your meatball game without the meat? Let me introduce you to my go-to recipe for scrumptious lentil meatballs that are bursting with flavor and have the perfect texture—guilt-free indulgence, here I come!

I adore preparing meals that are both nourishing and comforting, and these lentil meatballs fit the bill so well. They’re packed with protein-rich lentils and flavored with onion, garlic, and herbs.

They offer everything you’d want from a meatless alternative. I love serving them over pasta with marinara sauce.

On the side, we usually have a big, mixed salad. These lentil meatballs would also be perfect in a sub sandwich.

Just sayin’.

Ingredients

• Dried Lentils: Packed with fiber and plant-based protein, aiding in digestion and satiety.
• Olive Oil: Heart-healthy fats that enhance flavor and promote cardiovascular health.
• Garlic: Adds aromatic depth and known for immune-boosting properties.
• Breadcrumbs: Provide texture and help bind ingredients, adding a mild flavor.
• Parmesan Cheese: Offers umami richness; nutritional yeast adds a cheesy taste when vegan.
• Tomato Paste: Intensifies the meatballs with rich, sweet, and tangy flavors.
• Red Pepper Flakes: For an optional hint of spicy heat to tantalize the taste buds.

Ingredient Quantities

• 1 cup dried brown or green lentils, rinsed
• 2 1/2 cups water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for vegan version use nutritional yeast)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

How to Make this

1. In a medium saucepan, combine the lentils and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender. Drain the lentils and set aside to cool.

2. To warm the olive oil, place it in a skillet over medium heat. Then, add the onion and garlic, and keep sautéing until you see that the onion has reached translucence. This should take roughly 5 minutes.

3. In a big mixing bowl, blend the lentils that you cooked beforehand with the sautéed onion and garlic, some breadcrumbs, and, if you’re not making a vegan version, some Parmesan cheese (for the vegan version, use nutritional yeast). Also, mix in some tomato paste, soy sauce, finely chopped parsley, and spices: oregano, salt, black pepper, and red pepper flakes.

4. Using a potato masher or your hands, mix and mash the ingredients until they are well blended and the mixture holds together when pressed. It should be combined sufficiently that when you take a handful and press it together, it holds together.

5. Your oven should be at 375°F (190°C) when you bake. A baking sheet covered with parchment paper allows for easy removal of cookies.

6. Make the lentil mixture into meatballs the size of a golf ball, about
1.5 inches in diameter.

7. Position the shaped meatballs on the baking sheet that has been prepared, ensuring ample room between them.

8. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 to 25 minutes, turning meatballs halfway through cooking time, until they are firm to the touch and have a slightly golden, toasted exterior.

9. Take the meatballs out of the oven and allow them to rest on the baking sheet for a few minutes before transferring them to a plate to serve.

10. The lentil meatballs can be served with any pasta of one’s choice, along with a marinara sauce or a salad. Enjoy!

Equipment Needed

1. Medium saucepan
2. Skillet
3. Mixing bowl
4. Potato masher (or use hands)
5. Baking sheet
6. Parchment paper
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Spatula or wooden spoon

FAQ

• Q:Q: Can I use a different type of lentil?
  A: You can use red lentils, but they might become mushier. Brown or green lentils work best due to their texture.
• Q:How do I save the lentil meatballs? A: Save them in an airtight container in the refrigerator, where they are good for up to 4 days. You can also freeze them, and in that case, they are good for up to 3 months.
• Q:Can I make the meatballs without gluten? A: Yes! All you need to do is switch out the regular breadcrumbs for some gluten-free breadcrumbs. You could also use crushed gluten-free crackers or tortilla chips for a slightly different texture. Either way, the meatballs are safe for people with gluten sensitivities.
• Q:What is a good substitute for Parmesan cheese to make this dish vegan? A: Use nutritional yeast as a vegan alternative to Parmesan cheese.
• Q:What are ways to increase the heat level of these? A: Use more crushed red pepper or fresh chopped chilis.
• Q:Is it permissible to bake meatballs instead of frying them? A: Yes, you can bake them. It is best to use a baking sheet lined with parchment paper. You should preheat your oven to 375°F (190°C) and bake the meatballs for about 20-25 minutes, turning them halfway through the baking.

Lentil Meatballs Recipe Substitutions and Variations

If you have dried brown or green lentils, use them. If you don’t and have canned lentils, you must first rinse them and drain them before proceeding. Note: Canned lentils are already cooked, so you will need to reduce the amount of time you cook them after they are added to the soup base.
Instead of using olive oil, use avocado oil or sunflower oil.
In place of Parmesan cheese, use nutritional yeast for a vegan alternative.
Select gluten-free breadcrumbs in place of the breadcrumbs to make a gluten-free option.
Replace soy sauce with tamari or coconut aminos for a gluten-free alternative.

Pro Tips

1. Flavor Enhancement: To deepen the flavor of the lentil mixture, consider adding a teaspoon of smoked paprika or a dash of cumin to the spice mix. This will add a subtle warmth and complexity to the meatballs.