These Lentil-Walnut Vegetarian Meatballs are a wholesome, plant-based twist on a classic favorite.
Packed with fiber-rich lentils, protein from walnuts, and a touch of Parmesan, they offer a satisfying, nutrient-dense meal with minimal saturated fat.
Easy to make and perfect for meal prep, they pair beautifully with pasta or salads, making them a versatile option for everyday cooking.
Lentil Walnut Vegetarian Meatballs
Equipment
- 1 medium saucepan
- 1-Large skillet
- 1 mixing bowl
- 1 Baking sheet
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 cup dry lentils
- 6 cups water
- 2 tablespoons olive oil
- ½ large red onion finely diced
- 1 celery stalk chopped small
- 2 medium carrots chopped small
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 large egg lightly beaten
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped walnuts
- ½ cup breadcrumbs
- Salt to taste
Instructions
- Cook the Lentils: Begin by placing 1 cup of dry lentils into a medium saucepan. Add 6 cups of water and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the lentils simmer uncovered for about 30 minutes. The lentils should become tender but maintain their shape, not turning mushy. After cooking, drain any excess water and allow the lentils to cool completely. Cooling is essential, as hot lentils can make the mixture too loose when forming meatballs.
- Sauté the Vegetables: While the lentils are cooling, prepare the vegetables. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced ½ red onion, 1 chopped celery stalk, and 2 chopped carrots. Sauté the vegetables for approximately 10 minutes, stirring occasionally, until they soften and begin to develop a slight golden color. This slow sautéing brings out the natural sweetness of the vegetables and deepens the overall flavor of the meatballs.
- Add Aromatics and Seasoning: Once the vegetables are softened, stir in 1 minced garlic clove and 1 teaspoon of dried oregano. Cook for an additional minute until fragrant. Then, add 2 tablespoons of tomato paste to the pan, stirring thoroughly to coat the vegetables. Allow the tomato paste to cook for about 3 minutes, which helps remove any raw flavor and adds a rich, savory depth to the mixture. Season lightly with a pinch of salt at this stage to balance the flavors.
- Combine Lentils and Nuts: Remove the skillet from heat and transfer the cooked vegetable mixture into a large mixing bowl. Add the cooled lentils along with ⅓ cup of finely chopped walnuts. The walnuts contribute a satisfying crunch and healthy fats, enhancing the texture of the meatballs. Stir gently to combine, ensuring that the lentils and vegetables are evenly distributed throughout the mixture.
- Incorporate Cheese, Egg, and Breadcrumbs: Add ¼ cup of grated Parmesan cheese, 1 lightly beaten large egg, and ½ cup of breadcrumbs to the lentil-vegetable mixture. The Parmesan adds a subtle umami flavor, while the egg and breadcrumbs help bind the ingredients together so the meatballs hold their shape during baking. Mix everything thoroughly using a spatula or your hands until you have a uniform, slightly sticky mixture.
- Chill the Mixture: Cover the mixing bowl with plastic wrap and refrigerate for at least 15 minutes. Chilling helps firm up the mixture, making it much easier to shape into balls without them falling apart. This step is particularly important for achieving perfectly round, well-formed meatballs that bake evenly.
- Preheat the Oven and Prepare Baking Sheet: While the mixture chills, preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking sheet with olive oil or line it with parchment paper to prevent sticking. Proper preparation of the baking surface ensures the meatballs cook evenly and are easy to remove once baked.
- Shape the Meatballs: Once chilled, remove the mixture from the refrigerator. Using clean hands, take a portion of the mixture and roll it gently between your palms to form golf ball-sized meatballs. Place each meatball on the prepared baking sheet, leaving a little space between them to allow for even cooking. Continue until all the mixture is shaped.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for approximately 30 minutes. Halfway through the baking time, rotate the tray if necessary to ensure even browning. The meatballs are ready when the tops turn a golden brown and the edges are slightly crisp. Baking develops the flavors and creates a firm yet tender texture inside.
- Serve and Enjoy: Remove the meatballs from the oven and let them cool for a few minutes. Serve immediately with your favorite pasta and tomato sauce, or enjoy them as a hearty addition to salads, sandwiches, or as a standalone snack. These meatballs are versatile, nutritious, and satisfying, making them a perfect option for weeknight dinners or meal prepping for the week ahead.
Notes
- For a nut-free version, substitute walnuts with sunflower seeds or pumpkin seeds.
- Make smaller meatballs for appetizers; reduce baking time to 20–25 minutes.
- Ensure lentils are well-drained and fully cooled before mixing to avoid a soggy mixture.
- Using fresh herbs instead of dried oregano adds a bright, vibrant flavor.
- Swap Parmesan with a plant-based cheese to make the recipe vegan-friendly.
- Lightly toast walnuts before adding to enhance their nutty aroma and depth.
- Sauté vegetables until lightly caramelized to bring out natural sweetness without extra fat.
- Chill the mixture before shaping to help meatballs hold their shape in the oven.
Chef’s Secrets for Perfect Meatballs
The key to achieving tender, well-formed meatballs lies in balancing moisture and binding ingredients.
Ensure the lentils are cooked until just tender—overcooked lentils can make the mixture mushy, while undercooked lentils can be too firm.
Chilling the mixture before shaping is crucial; it allows the flavors to meld and prevents the meatballs from falling apart in the oven.
Toasting the walnuts lightly before adding them enhances their nutty aroma and depth.
For extra flavor, you can also sauté the garlic and vegetables until lightly caramelized, which adds natural sweetness and richness without extra fat.
Serving Suggestions for Delicious Pairings
These vegetarian meatballs are versatile and pair beautifully with a variety of dishes.
Serve them atop spaghetti or zucchini noodles with a robust tomato sauce for a classic Italian dinner.
They also work well as a protein-packed addition to grain bowls, salads, or roasted vegetable platters.
For a quick snack or appetizer, serve smaller meatballs with a side of marinara or pesto dipping sauce.
Adding fresh basil, parsley, or a sprinkle of Parmesan just before serving elevates the flavor and presentation effortlessly.
Storage Tips for Longevity and Freshness
Cooked Lentil-Walnut Meatballs can be stored in an airtight container in the refrigerator for up to five days.
To maintain their texture, reheat them gently in the oven or on a skillet rather than microwaving, which can make them slightly soggy.
For longer storage, these meatballs freeze exceptionally well.
Place them on a baking sheet to freeze individually for about an hour, then transfer to a freezer-safe container or bag.
They can be frozen for up to three months and reheated in the oven or a sauce directly from frozen for a convenient, ready-to-eat meal.
Frequently Asked Questions
1. Can I make these meatballs vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water) and swap Parmesan for a plant-based cheese to make the recipe fully vegan without affecting the texture significantly.
2. Can I prepare these meatballs ahead of time?
Absolutely. You can assemble the meatballs and store them in the refrigerator for up to a day before baking. This makes them perfect for meal prep or busy weeknight dinners.
3. What can I substitute for walnuts?
If you’re allergic to nuts or prefer a different texture, sunflower seeds, pumpkin seeds, or even finely chopped almonds work well. They provide crunch and healthy fats similar to walnuts.
4. How do I prevent meatballs from falling apart?
The key is properly cooling the lentils and chilling the mixture before shaping. Also, make sure you mix in the egg and breadcrumbs thoroughly, which act as binders to hold the meatballs together during baking.
5. Can I cook these meatballs in a skillet instead?
Yes, pan-frying is an option. Use a nonstick skillet with a bit of olive oil and cook over medium heat, turning occasionally, until browned on all sides.
Keep in mind the oven method gives a more uniform texture and is hands-off for convenience.
