Moist Baked Lentil Meatballs (Vegetarian) Recipe
These Moist Baked Lentil Meatballs are a delicious vegetarian alternative to traditional meatballs. Made with cooked lentils, aromatic herbs, and nutritional yeast for a cheesy flavor, they are baked to perfection for a moist texture and golden brown exterior. Perfect served with pasta, rice, or your favorite sauce, they offer a nutritious and satisfying plant-based meal option.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 1/2 cups cooked lentils (brown or green, canned brown lentils preferred)
- 1 flax egg (or 1 large egg)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (or parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt (or to taste)
- 1 pinch black pepper (to taste)
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can substitute with regular breadcrumbs, up to 3/4 cup as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Combine Ingredients: In a food processor or high-speed blender, add cooked lentils, flax egg (or regular egg), diced onion, minced garlic, nutritional yeast (or parmesan), Italian seasoning, sea salt, black pepper, and tomato paste. Pulse the mixture until combined but still textured; avoid pureeing completely to maintain a meatball-like consistency.
- Add Breadcrumbs: Add whole wheat breadcrumbs to the mixture and pulse again. Check the mixture’s consistency; if it’s too wet to form balls, add additional breadcrumbs up to a total of 3/4 cup. The mixture should be moist but hold together well when rolled.
- Form Meatballs: Scoop about 1 tablespoon of the mixture at a time and roll into balls using clean hands. Arrange the meatballs evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the lentil meatballs in the preheated oven for 30 to 35 minutes. Flip them halfway through the baking time to achieve a golden brown color on all sides. They should be firm to touch and nicely browned.
- Serve: Remove from the oven and serve the meatballs warm with pasta, rice, or your favorite sauce for a hearty vegetarian meal.
Notes
- You can use a flax egg as a vegan binder by mixing 1 tbsp ground flaxseed with 2.5 tbsp water, allowing it to thicken for 5 minutes before using.
- If not vegan, you can replace nutritional yeast with parmesan cheese for a similar savory flavor.
- Adjust the breadcrumbs quantity based on the moisture level to ensure the mixture holds together without being dry.
- These meatballs freeze well either before or after baking; store in airtight containers for up to 3 months.
- For gluten-free option, substitute breadcrumbs with gluten-free crumbs or oats.
