Name: Lentil Meatballs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup dried green, brown, or French lentils; 1 1/2 cups low-sodium vegetable broth or chicken broth; 2 teaspoons extra-virgin olive oil; 1/2 cup diced yellow onion (about 1/2 medium onion); 1 cup shredded carrots; 2 cloves garlic, minced (about 2 teaspoons); 1/2 cup old-fashioned rolled oats or quick-cooking oats (do not use instant or steel-cut); 1/4 cup chopped fresh Italian parsley; 1 1/2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 large egg; For serving (optional):; Whole wheat pasta, zucchini noodles, or sweet potato noodles; Red pasta sauce or pesto

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These Lentil Meatballs are a delicious, hearty, and healthy alternative to traditional meat-based meatballs. Packed with plant-based protein, vegetables, and flavorful herbs, they’re a satisfying option for vegetarians and meat-eaters alike. Baked to perfection with a lightly crisp exterior, these meatballs are ideal for pairing with pasta, zucchini noodles, or your favorite sauce.

Lentil Meatballs

Why You’ll Love This Recipe

Plant-based protein from lentils and oats
Gluten-free and easily made vegan
Budget-friendly and made with pantry staples
Great meatless meal idea for weeknights
Baked, not fried for a healthier option
Freezer-friendly for easy meal prep
Can be served in a variety of ways
Kid-approved and lunchbox friendly
Packed with fiber and nutrients
Delicious with marinara, pesto, or creamy sauces

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs
¾ cup dried green, brown, or French lentils
1½ cups low-sodium vegetable broth (or chicken broth)
2 teaspoons extra-virgin olive oil
½ cup diced yellow onion
1 cup shredded carrots
2 cloves garlic, minced
½ cup old-fashioned rolled oats or quick oats (not instant or steel-cut)
¼ cup chopped fresh Italian parsley
1½ tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg

For Serving
Prepared whole wheat pasta, zucchini noodles, or sweet potato noodles
Your favorite red pasta sauce or pesto

Directions

Rinse and Cook Lentils
Rinse lentils well and remove any debris. Add lentils and broth to a saucepan. Bring to a boil, reduce heat to a gentle simmer, and cook for 20–30 minutes until tender. Keep them barely covered with liquid during cooking. Drain excess liquid.
Sauté Vegetables
In a skillet over medium-low heat, sauté onions in olive oil for 6–8 minutes until translucent and lightly browned. Add shredded carrots and cook 2 minutes more. Stir in garlic and cook another minute.
Blend Meatball Mixture
In a food processor, pulse oats and parsley until coarsely broken up. Add cooked lentils, sautéed vegetables, tomato paste, oregano, salt, and pepper. Pulse a few times, then add the egg and pulse again until the mixture comes together but still has texture. Let rest for 10 minutes (or refrigerate overnight).
Shape and Bake
Preheat oven to 425°F. Line a baking sheet with parchment and coat with nonstick spray. Roll the mixture into 1½-inch balls (about golf ball size). Arrange on the baking sheet, spray tops with nonstick spray, and bake for 10 minutes. Flip, spray again, and bake for 8–10 more minutes until browned and slightly crisp.
Serve
Serve warm with your choice of pasta or vegetable noodles and sauce.

Servings and timing

Servings: 18 meatballs (about 6 servings)
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Vegan option: Use a flax egg instead of a regular egg.
Spicy version: Add a pinch of red pepper flakes or smoked paprika.
Herb twist: Try basil or thyme in place of oregano.
Different legumes: Use cooked chickpeas or black beans for a variation in flavor.
Cheesy flavor: Mix in a tablespoon of nutritional yeast or grated Parmesan (if not vegan).
Sauce swap: Serve with tahini sauce, mushroom gravy, or creamy tomato sauce.

Storage/Reheating

Refrigerator: Store baked meatballs in an airtight container for up to 4 days.
Freezer: Freeze shaped (unbaked or baked) meatballs for up to 2 months.
Reheating:

If baked: Reheat gently in the microwave or oven.
If unbaked: Bake from frozen at 400°F for 15–20 minutes, or thaw overnight and bake as directed.

FAQs

Can I use canned lentils instead of dried?

Yes, but they should be well-drained and you may need to reduce the broth or skip the lentil cooking step.

Are these meatballs firm enough to hold their shape?

Yes, they bake up nicely and are firm enough for pasta or sandwiches.

Can I fry them instead of baking?

Baking is best for even cooking and less oil, but you can pan-fry them over medium heat in a little oil if desired.

How do I make them vegan?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water).

Can I skip the food processor?

It helps with texture, but you can mash everything by hand using a potato masher—it will just be a bit chunkier.

Are these good for kids?

Absolutely—they’re mild, healthy, and fun to dip in sauces.

What’s the best sauce to serve them with?

Marinara, pesto, tahini, or even barbecue sauce all work well.

Can I add cheese?

Sure! Shredded mozzarella or Parmesan can be mixed into the batter (if not vegan).

Can I double the recipe?

Yes, easily. Just use two baking sheets or bake in batches.

Do they reheat well?

Yes, they reheat beautifully in the microwave or oven without drying out.

Conclusion

These Lentil Meatballs are the perfect answer to a healthy, satisfying, and meat-free meal. Easy to prep, flavorful, and incredibly versatile, they’re just as delicious on pasta as they are tucked into wraps or served over salad. Whether you’re vegetarian or just looking to eat more plant-based meals, these protein-packed meatballs are a must-try.