These hearty vegan lentil meatballs are packed with flavor, plant-based protein, and fiber, making them a nutritious and satisfying option for any meal.
Loaded with wholesome ingredients like lentils, walnuts, oats, and fresh vegetables, they provide good fats and essential nutrients while remaining low in saturated fat.
Quick to prepare and versatile, they’re perfect for pasta nights, wraps, salads, or meal prep for busy weekdays.
Vegan Lentil Meatballs
Equipment
- 1-Medium pot
- 1 Baking sheet
- Parchment paper for lining
- 1 medium sauté pan
- Food Processor
- Measuring Cups and Spoons
- Wooden spoon
- spatula
Ingredients
- ½ cup dry brown or green lentils
- 1 ⅓ cups water
- 1 bay leaf
- ½ cup chopped walnuts
- 1 Tablespoon olive oil or avocado oil
- ½ large onion about 1 heaping cup, chopped
- 3 cloves garlic minced
- 1 rib celery chopped
- 1 carrot peeled and chopped
- 1 cup old-fashioned rolled oats
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons ground flaxseed
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ¼ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 350°F (175°C). While it warms, line a baking sheet with parchment paper to prevent the meatballs from sticking and to ensure even baking. This simple preparation step saves time later and makes cleanup easier. Set the prepared baking sheet aside while you work on the lentils and vegetables.
- Cook the Lentils: Rinse ½ cup of dry brown or green lentils under cold running water to remove any dust or impurities. Place them in a medium pot with 1 ⅓ cups of water and add 1 bay leaf for subtle aromatic flavor. Bring the water to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and allow the lentils to simmer until tender and most of the water has been absorbed, about 15–20 minutes. Once cooked, remove from heat, discard the bay leaf, and allow the lentils to cool slightly. Cooking lentils in advance ensures they have the perfect texture to bind into meatballs.
- Toast the Walnuts: While the lentils are cooking, spread ½ cup of chopped walnuts evenly on another baking sheet. Place them in the preheated oven and toast for 8–10 minutes, checking occasionally to prevent burning. Toasting enhances the nutty flavor and adds a satisfying crunch to the meatballs. Once done, remove from the oven and let them cool completely before adding to the mixture.
- Sauté the Aromatics: In a medium sauté pan, heat 1 tablespoon of olive oil or avocado oil over medium heat. Add ½ large chopped onion, 3 minced garlic cloves, 1 chopped rib of celery, and 1 peeled and chopped carrot. Sauté the vegetables, stirring occasionally, for 5–10 minutes until they are soft, fragrant, and lightly golden. Cooking the vegetables in oil releases their natural sweetness and builds a rich flavor base for the meatballs. Once softened, remove the pan from heat and allow the mixture to cool slightly.
- Combine Ingredients in Food Processor: Add the cooked lentils (reserving ½ cup for later), cooled sautéed vegetables, toasted walnuts, 1 cup old-fashioned rolled oats, 3 tablespoons tamari, 3 tablespoons tomato paste, 2 tablespoons ground flaxseed, 2 tablespoons nutritional yeast, 2 teaspoons pure maple syrup, 1 teaspoon apple cider vinegar, ¼ teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon cayenne pepper, ¼ teaspoon ground black pepper, and ¼ teaspoon sea salt into a food processor. Pulse the mixture in short bursts until combined. The goal is a texture that holds together when shaped, but not so smooth that it becomes mushy. This step ensures every meatball will be cohesive and flavorful.
- Fold in Reserved Lentils: Gently stir in the reserved ½ cup of cooked lentils by hand. This adds texture and small bursts of lentil flavor throughout each meatball. Folding in lentils rather than processing them keeps the mixture from becoming overly dense and creates a more rustic, satisfying bite.
- Shape the Meatballs: Using a 1 ½ tablespoon scoop or your hands, portion out the lentil mixture and roll it into compact, evenly sized meatballs. Place them on the prepared parchment-lined baking sheet, spacing them slightly apart to ensure even baking. Consistent sizing helps all meatballs cook evenly and makes them perfect for serving over pasta, salads, or in wraps.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 10 minutes. After 10 minutes, carefully flip each meatball using a spatula to ensure even browning on all sides. Return the meatballs to the oven and bake for an additional 10 minutes. Baking gives the meatballs a firm exterior while keeping the interior soft and moist.
- Serve and Enjoy: Remove the baked lentil meatballs from the oven and allow them to cool slightly for easier handling. Serve immediately over spaghetti noodles with your favorite marinara sauce, in wraps with fresh greens, on a crisp salad, or as an appetizer with a dipping sauce. Their versatility makes them ideal for any mealtime occasion.
- Store Leftovers: If you have leftovers, place them in a sealed container and store in the refrigerator for up to 5 days. For longer storage, freeze the meatballs for up to 1 month. When ready to enjoy, reheat gently in the oven or microwave until warmed through. Proper storage ensures you can enjoy these protein-packed, fiber-rich meatballs anytime with minimal effort.
Notes
- Lentil Selection: Both brown and green lentils work well, but green lentils hold their shape slightly better, giving the meatballs a firmer texture.
- Cooking Lentils: Do not overcook the lentils. They should be tender but not mushy to ensure the meatballs hold together properly.
- Food Processor Texture: Pulse ingredients just until combined. Over-processing will create a dense, gluey texture. You want a mixture that is cohesive but still slightly chunky.
- Nut Alternatives: Walnuts provide a rich flavor and healthy fats, but pecans or almonds can be used as alternatives if desired.
- Adjusting Spice Levels: The cayenne pepper adds a subtle kick. Adjust according to your taste preference, or omit for a milder flavor.
Chef’s Secrets: Unlock Maximum Flavor Potential
To elevate the flavor of your lentil meatballs, consider toasting your spices lightly in a dry pan before adding them to the mixture.
This releases their essential oils and enhances the aroma.
For a richer taste, drizzle a little extra olive oil on the meatballs before baking, which creates a golden, slightly crisp exterior.
Also, letting the mixture rest for 15–20 minutes before shaping the balls allows the oats and flaxseed to absorb moisture, improving texture and preventing crumbling.
Serving Suggestions: Delicious Pairing Ideas
These lentil meatballs are extremely versatile.
Serve them over a bed of whole wheat or gluten-free spaghetti with a classic tomato sauce for a comforting, plant-based pasta dinner.
For lighter meals, add them to a fresh salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette.
They also work beautifully in wraps with hummus, roasted vegetables, or avocado.
As an appetizer, pair them with a garlic-yogurt dipping sauce or spicy marinara for a crowd-pleasing snack.
Storage Tips: Keep Meatballs Fresh Longer
For optimal freshness, store cooled meatballs in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze uncooked or baked meatballs on a baking sheet first, then transfer them to a freezer-safe bag for up to 1 month.
When reheating, bake in a preheated oven at 350°F for 10–15 minutes to maintain their firm texture.
Avoid microwaving if possible, as this can make them slightly mushy.
Frequently Asked Questions
1. Can I make these meatballs gluten-free?
Yes! Simply ensure your rolled oats are certified gluten-free. All other ingredients are naturally gluten-free, making this an easy swap for sensitive diets.
2. Can I bake the meatballs without a food processor?
Absolutely. Mash the lentils with a fork or potato masher, then finely chop and sauté the vegetables and nuts before combining by hand. The texture will be slightly chunkier but equally delicious.
3. Can I substitute flaxseed with chia seeds?
Yes, ground chia seeds work well as a binder in place of flaxseed. Mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit for 5–10 minutes to form a gel before adding to the mixture.
4. How can I make the meatballs more protein-rich?
Add a scoop of plant-based protein powder, extra nutritional yeast, or even finely chopped cooked beans to the mixture. These additions boost protein without altering the flavor too much.
5. Can I freeze the meatballs after cooking?
Yes! Once baked and cooled, place the meatballs on a baking sheet to freeze individually before transferring to a freezer-safe container.
This prevents sticking and makes reheating convenient. They will keep well for up to 1 month.
