Description
These vegan lentil meatballs are packed with protein and fiber from lentils, plus rich flavor from garlic, herbs, and spices. They’re crispy on the outside, tender on the inside, and pair well with pasta, rice, or even in a sandwich!
Ingredients
Scale
- 1 cup cooked lentils (green or brown)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground flaxseed + 3 tbsp water (flax egg)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon tomato paste
- 1 tablespoon olive oil (for cooking)
Instructions
Step 1: Cook the Lentils
- If not already cooked, simmer ½ cup dried lentils in water for 20 minutes, until soft. Drain and let cool.
Step 2: Make the Meatball Mixture
- In a bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.
- Stir in breadcrumbs, onion, garlic, flax egg, parsley, Italian seasoning, salt, pepper, smoked paprika, red pepper flakes, and tomato paste. Mix until combined.
- Let the mixture rest for 5 minutes to firm up.
Step 3: Shape & Cook
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the mixture into 1-inch balls and place them on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden brown. (Alternatively, pan-fry in a skillet with olive oil for 3-4 minutes per side.)
Step 4: Serve & Enjoy!
- Serve with marinara sauce over pasta, in a grain bowl, or as an appetizer with a dipping sauce.
Notes
- Make it gluten-free: Use gluten-free breadcrumbs.
- For extra crispiness: Air-fry at 375°F for 15 minutes.
- Storage: Store in the fridge for up to 4 days or freeze for up to 2 months.