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Lentil Meatballs

These Lentil Meatballs are a hearty, flavorful alternative to traditional meatballs, perfect for any plant-based meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 cup dried green, brown, or French lentils (I used green French lentils)
  • 1 cup low-sodium vegetable broth or chicken broth plus additional as needed
  • 2 teaspoons extra-virgin olive oil
  • 1 cup diced yellow onion (about 1/2 medium onion)
  • 1 cup shredded carrots
  • 2 cloves garlic (minced, about 2 teaspoons)
  • 1 cup old-fashioned rolled oats or quick-cooking oats (do not use instant or steel cut)
  • 1/2 cup chopped fresh Italian parsley
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles
  • Good-quality red pasta sauce or pesto (store-bought or homemade)

Instructions

  • Start by rinsing the lentils under cold water. In a medium pot, combine the lentils and 2 cups of low-sodium vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes, or until the lentils are tender but not mushy. If the broth evaporates too quickly, feel free to add a little more as needed.
  • In a large skillet, heat 2 teaspoons of extra-virgin olive oil over medium heat. Add the diced onion and shredded carrots. Sauté for about 5-7 minutes until the onion becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  • In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, chopped parsley, tomato paste, dried oregano, kosher salt, and ground black pepper. Mix well until all ingredients are thoroughly combined. Finally, add the egg and mix until fully incorporated.
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using your hands, form the lentil mixture into meatballs about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each one.
  • Bake the lentil meatballs in the preheated oven for about 25-30 minutes, or until they are firm to the touch and slightly crispy on the outside. Keep an eye on them to avoid overcooking.
  • Once the meatballs are done, serve them over your choice of whole wheat pasta, zucchini noodles, or sweet potato noodles. Top with a generous amount of your favorite red pasta sauce or homemade pesto for a delicious and satisfying meal.

Equipment

  • Medium Pot
  • Large Skillet
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Notes

  • These lentil meatballs can be a bit delicate, so be gentle when transferring them to the baking sheet.
  • Let them cool slightly before serving, as they firm up a bit more as they sit.
  • Feel free to double the recipe and freeze leftovers for a quick meal later.