Moist Baked Lentil Meatballs (Vegetarian) Recipe

Introduction

These Moist Baked Lentil Meatballs are a delicious vegetarian alternative to traditional meatballs. Packed with flavor and easy to make, they are perfect served with pasta or your favorite sauce. Enjoy a healthy, protein-rich meal that everyone will love.

Ingredients

• 1 1/2 cups cooked lentils (brown or green, canned brown lentils recommended)
• 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

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a food processor or high-speed blender, combine all ingredients except the breadcrumbs. Pulse until the mixture is well combined but still textured, not pureed.
3. Step 3: Add the breadcrumbs and pulse again. If the mixture feels too wet, add more breadcrumbs gradually, up to 3/4 cup, until you reach a consistency that holds together.
4. Step 4: Scoop about 1 tablespoon of the mixture at a time and roll it into balls using clean hands. Place the meatballs evenly spaced on the prepared baking sheet.
5. Step 5: Bake for 30-35 minutes, flipping the meatballs halfway through baking, until they are golden brown on all sides. Serve warm with pasta, rice, or a sauce of your choice.

Tips & Variations

• Use gluten-free breadcrumbs if you need a gluten-free option.
• For a stronger cheesy flavor, substitute nutritional yeast with parmesan cheese.
• Add fresh chopped herbs like parsley or basil for a bright fresh note.
• If you don’t have a food processor, mash the lentils well by hand and mix thoroughly.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F until heated through. These meatballs also freeze well—place in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lentils instead of canned?

Yes, you can use dry lentils. Cook them according to package instructions until tender, then drain and cool before using in the recipe.

What is a flax egg and how do I make it?

A flax egg is a vegan egg substitute made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it forms a gel-like consistency, then use it in place of one large egg.