Hearty Vegan Lentil Meatballs
I absolutely adore these lentil meatballs - they've got this wonderful meaty texture from the cooked lentils that just melts in your mouth. The combination of smoked paprika and nutritional yeast gives them that savory depth you'd expect from traditional meatballs, while the fresh herbs add a bright, aromatic finish. When you take a bite, you get this beautiful contrast between the crispy exterior and the tender, flavorful inside that makes them feel truly special.
Ingredients
- ☐ brown lentils — 1 cup, cooked and cooled
- ☐ rolled oats — 1/2 cup, finely ground
- ☐ flaxseed meal — 2 tablespoons
- ☐ water — 3 tablespoons, divided
- ☐ red onion — 1/2 cup, finely diced
- ☐ garlic — 3 cloves, minced
- ☐ tomato paste — 2 tablespoons
- ☐ smoked paprika — 1 teaspoon
- ☐ nutritional yeast — 1 tablespoon
- ☐ fresh parsley — 2 tablespoons, finely chopped
- ☐ fresh basil — 1 tablespoon, finely chopped
- ☐ lemon juice — 1 tablespoon
- ☐ olive oil — 2 tablespoons, plus extra for baking
- ☐ salt — to taste
- ☐ black pepper — to taste
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the flaxseed meal with 2 tablespoons of water and let it sit for 5 minutes to create a flax egg.
In a large mixing bowl, combine the cooked lentils, ground oats, flax egg, diced red onion, minced garlic, tomato paste, smoked paprika, nutritional yeast, fresh parsley, fresh basil, lemon juice, olive oil, salt, and black pepper.
Using your hands or a fork, mix thoroughly until all ingredients are well incorporated and the mixture holds together when pressed.
Shape the mixture into 12-14 evenly sized balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Lightly brush the tops of the meatballs with additional olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and slightly firm to the touch.
Remove from the oven and let them rest for 5 minutes before serving to allow them to firm up further.
Serve warm with your favorite marinara sauce, pasta, or on sandwiches.
Recipe notes
These meatballs freeze beautifully! Allow them to cool completely, then store in an airtight container or freezer bag for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes or until heated through.
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