Lentil Meatballs

If you’re searching for a hearty, wholesome alternative to traditional meatballs, look no further! These Lentil Meatballs are packed with flavor, nutrients, and a satisfying texture that will leave you feeling satiated and happy. Perfect for topping your favorite pasta or zoodles, these little wonders are not only delicious but also super easy to make. With a blend of fresh herbs and spices, they bring the comfort of a classic dish while keeping it plant-based. Let’s dive into the recipe and discover how these lentil meatballs can become a staple in your kitchen!

Why It Deserves a Spot

Lentil Meatballs deserve a prime spot in your meal rotation for several reasons. First, they’re incredibly nutritious. Lentils are a fantastic source of protein, fiber, and essential vitamins and minerals. These meatballs also cater to various dietary preferences, making them suitable for vegetarians and those looking to reduce their meat intake. Plus, they are versatile! Whether served over whole wheat pasta, zucchini noodles, or sweet potato noodles, they can easily adapt to your favorite dishes. Lastly, they are budget-friendly, making it easy to whip up a big batch without breaking the bank.

Ingredient Breakdown

To make these mouthwatering Lentil Meatballs, here’s what you will need:

• 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 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 large egg
• Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles
• Good-quality red pasta sauce, store-bought or homemade, or pesto

What You’ll Need (Gear)

Before we start cooking, gather these essential tools:

• Large pot for cooking lentils
• Skillet for sautéing vegetables
• Mixing bowl for combining ingredients
• Baking sheet for roasting meatballs
• Food processor (optional) for a finer texture
• Spatula for mixing and transferring

Lentil Meatballs, Made Easy

Ready to make some delicious Lentil Meatballs? Here’s a step-by-step guide to get you there:

Step 1: Cook the Lentils

In a large pot, combine the dried lentils and vegetable or chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside to cool slightly.

Step 2: Sauté the Vegetables

In a skillet, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then, stir in the shredded carrots and minced garlic, cooking for another 2-3 minutes until fragrant.

Step 3: Combine Ingredients

In a mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, chopped parsley, tomato paste, dried oregano, salt, pepper, and egg. Mix well until all ingredients are thoroughly combined. If the mixture feels too dry, add a splash of broth; if it’s too wet, add a little more oats.

Step 4: Form the Meatballs

Preheat your oven to 375°F (190°C). Using your hands, form the lentil mixture into balls about 1-1.5 inches in diameter and place them on a baking sheet lined with parchment paper.

Step 5: Bake

Bake the lentil meatballs in the preheated oven for 25-30 minutes, or until they are firm and lightly golden. Flip them halfway through to ensure even cooking.

Step 6: Serve

Once baked, toss the lentil meatballs with your choice of prepared pasta, zucchini noodles, or sweet potato noodles. Top with your favorite red pasta sauce or pesto, and enjoy the delightful flavors!

Texture-Safe Substitutions

If you need to make some adjustments based on what you have available, here are some texture-safe substitutions:

• Use black beans instead of lentils for a different flavor profile.
• Quinoa can replace oats for a gluten-free option.
• Instead of yellow onion, try red onion or leeks for a sweeter taste.
• Cilantro or basil can be used in place of parsley for a fresh twist.
• If you’re out of egg, flaxseed meal mixed with water can serve as a binder.

Steer Clear of These

When making your Lentil Meatballs, avoid the following:

• Don’t use instant oats; they won’t provide the right texture.
• Avoid using overly salty broth, as it can overpower the flavors of the meatballs.
• Stay away from steel-cut oats; they are too coarse for this recipe.
• Do not skip the egg, as it helps bind the mixture together (unless using a substitute).

Storing, Freezing & Reheating

These Lentil Meatballs are great for meal prep! Here’s how to store and reheat them:

• Storing: Keep leftover meatballs in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 3 months.
• Reheating: Bake frozen meatballs at 375°F (190°C) for 30-35 minutes until heated through, or simmer in your favorite sauce on the stovetop.

Your Top Questions

Can I make these lentil meatballs gluten-free?

Yes! Simply substitute the rolled oats with certified gluten-free oats for a gluten-free version of these meatballs.

How do I ensure my lentil meatballs hold their shape?

Make sure to cook the lentils properly and let the mixture chill slightly before forming the meatballs. The egg or flaxseed meal helps bind the ingredients together, so don’t skip it!

Can I bake them in an air fryer?

Absolutely! If you have an air fryer, cook them at 375°F (190°C) for about 15-20 minutes, flipping halfway through for even cooking.

What can I serve with lentil meatballs?

Lentil meatballs pair wonderfully with whole wheat pasta, zucchini noodles, or sweet potato noodles. You can also serve them on a bed of steamed vegetables or in a sub sandwich with marinara sauce.

Final Thoughts

These Lentil Meatballs are more than just a meat substitute; they are a delicious and fulfilling dish that can easily win over even the most dedicated meat lovers. With their rich flavors and satisfying texture, they make a perfect addition to any meal. Plus, the flexibility of the recipe allows for creativity in the kitchen—feel free to experiment with different herbs, spices, or sauces to make this dish your own.

Incorporating lentils into your diet has never been this easy or tasty! Whether you’re looking to impress friends at a dinner party or simply want to enjoy a cozy night in with a comforting bowl of pasta, these lentil meatballs are sure to deliver. So grab your ingredients, roll up your sleeves, and get ready to enjoy a nourishing and delicious meal that’s as good for your health as it is for your taste buds!

Lentil Meatballs

These Lentil Meatballs are packed with flavor and nutrients! A hearty, plant-based alternative perfect for pasta or zoodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Lentil Meatballs:

• 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 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 large egg
• Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles
• Good-quality red pasta sauce, store-bought or homemade, or pesto

Equipment

• Large Pot
• Skillet
• Mixing Bowl
• Baking sheet
• Food processor
• Spatula

Method

 

Directions:

1. In a large pot, combine the dried lentils and vegetable or chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside to cool slightly.
2. In a skillet, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then, stir in the shredded carrots and minced garlic, cooking for another 2-3 minutes until fragrant.
3. In a mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, chopped parsley, tomato paste, dried oregano, salt, pepper, and egg. Mix well until all ingredients are thoroughly combined. If the mixture feels too dry, add a splash of broth; if it’s too wet, add a little more oats.
4. Preheat your oven to 375°F (190°C). Using your hands, form the lentil mixture into balls about 1-1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
5. Bake the lentil meatballs in the preheated oven for 25-30 minutes, or until they are firm and lightly golden. Flip them halfway through to ensure even cooking.
6. Once baked, toss the lentil meatballs with your choice of prepared pasta, zucchini noodles, or sweet potato noodles. Top with your favorite red pasta sauce or pesto, and enjoy the delightful flavors!

Notes

• These meatballs can be made ahead and stored in the fridge for up to 4 days.
• Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Reheat frozen meatballs by baking or simmering in sauce until heated through.