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Vegetarian Lentil Meatballs Recipe

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★★★★

3.9 from 71 reviews

These Vegetarian Lentil Meatballs are a wholesome and flavorful plant-based alternative to traditional meatballs, made with brown or green lentils, walnuts, carrots, and aromatic spices. Perfectly firm and slightly crispy on the outside, they are ideal served with marinara sauce over pasta or in sandwiches. This recipe offers a balanced meal rich in protein and fiber, suitable for vegetarians and customizable to gluten-free diets.

Ingredients

Scale

Lentils and Broth

  • 1 cup (190g) dry brown or green lentils, rinsed
  • 2 ½ cups (590ml) vegetable broth or water

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, finely grated
  • 3–4 cloves garlic, minced

Binders and Flavorings

  • ½ cup (50g) walnuts, finely chopped or pulsed in a food processor
  • ¾ cup (75g) panko breadcrumbs (use gluten-free if needed)
  • 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5–10 min)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon smoked paprika
  • ¼ cup fresh parsley, finely chopped
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Optional: A pinch of red pepper flakes for a little heat

Instructions

  1. Cook the Lentils: Combine the rinsed lentils and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid very well and set aside to cool slightly. This step is crucial to avoid mushy meatballs.
  2. Sauté the Aromatics: While the lentils cook or cool, heat olive oil in a large skillet over medium heat. Add finely chopped onion and grated carrot; sauté for 6-8 minutes until softened and onion is translucent. Stir in minced garlic and cook 1-2 minutes until fragrant, avoiding burning. Add tomato paste and cook for another 1-2 minutes, stirring constantly to caramelize and deepen its flavor. Remove from heat and let cool slightly.
  3. Prepare the Walnuts: If not already chopped, finely chop walnuts or pulse in a food processor until coarse crumbs form. Toast lightly in a dry pan beforehand for enhanced flavor if desired.
  4. Combine Wet and Dry Ingredients: In a large mixing bowl, mix cooked drained lentils, sautéed onion-carrot-garlic mixture, walnuts, panko breadcrumbs, Italian seasoning, smoked paprika, fresh parsley, salt, and pepper. Add the beaten egg or prepared flax egg and soy sauce (or tamari).
  5. Mix the Meatball Mixture: Use hands or sturdy spoon to mix ingredients gently until just combined. Avoid overmixing to prevent tough meatballs. Mixture should hold together when pressed. Optionally, taste a small cooked patty to adjust seasonings.
  6. Chill the Mixture (Optional): Cover the bowl and refrigerate for 15-30 minutes to help ingredients meld and make rolling easier, resulting in firmer meatballs.
  7. Form the Meatballs: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. With slightly damp hands, roll mixture into 1.5-inch diameter balls using about 1.5-2 tablespoons of mixture each. Place on baking sheet spaced apart. Yield is about 20-24 meatballs.
  8. Bake the Lentil Meatballs: Bake for 20-25 minutes until browned, firm, and slightly crispy, flipping halfway through for even coloring. Alternatively, pan-fry in olive oil over medium heat for 5-7 minutes until browned on all sides, then optionally finish in the oven to heat through.
  9. Serve and Enjoy: Serve warm with marinara sauce over pasta, in subs, or as desired for a delicious vegetarian meal.

Notes

  • To keep this recipe gluten-free, use gluten-free panko breadcrumbs and tamari instead of soy sauce.
  • Flax egg is a great vegan binder substitute for the egg.
  • Ensure lentils are well-drained to prevent mushy meatballs.
  • Chilling the mixture helps with shaping and firmness but can be skipped if pressed for time.
  • Pan-frying before baking adds extra crispness, but baking alone works well for a lighter option.
  • Add a pinch of red pepper flakes for a subtle heat boost if desired.

Keywords: vegetarian lentil meatballs, lentil recipe, vegetarian meatballs, plant-based meatballs, gluten-free vegetarian, easy vegetarian dinner

Find it online: https://epicrecipebox.com/vegetarian-lentil-meatballs-recipe/