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Homemade Lentil Meatballs recipe photo

Lentil Meatballs

These Lentil Meatballs are packed with flavor and nutrients! A hearty, plant-based alternative perfect for pasta or zoodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.