Description
These easy vegetarian lentil meatballs offer a flavorful, healthy alternative to traditional meatballs. Packed with protein and fiber, they’re perfect for plant-based diets and low-fat meals.
Ingredients
½ cups cooked lentils, brown or green
1 large egg (or flax egg)
½ medium yellow onion, diced
3 cloves garlic, minced
3 tbsp nutritional yeast
1 ½ tbsp Italian seasoning
½ tsp sea salt
1 pinch black pepper
1 ½ tbsp tomato paste
½ cup whole wheat breadcrumbs (or up to ¾ cup as needed)
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine all ingredients (except breadcrumbs) in a high-speed blender or food processor. Pulse until mixed but still textured.
3. Gradually add breadcrumbs and pulse again until the mixture is firm enough to form balls.
4. Use your hands to roll the mixture into 1-inch meatballs. Place on the prepared baking sheet.
5. Bake for 30–35 minutes, flipping halfway, until golden brown and firm to the touch.
6. Serve with pasta, rice, or your favorite sauce.
Notes
For a vegan option, replace the egg with a flax egg.
Use gluten-free breadcrumbs for gluten-free variation.
Customize with red pepper flakes or herbs for added flavor.
Freezer-friendly: Store for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 meatballs
- Calories: 95
- Sugar: 1g
- Sodium: 110mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg