Lentil Walnut Vegetarian Meatballs
Deliciously hearty vegetarian meatballs made with lentils, walnuts, and Parmesan. These fiber- and protein-packed meatless balls are perfect with pasta, in sandwiches, or as a satisfying snack. Quick to prep, oven-baked, and full of flavor, they make an ideal choice for easy weeknight meals or meal prep.
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 9x13-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.
