Description
These easy vegetarian lentil meatballs are a healthy, protein-packed alternative to traditional meatballs. Made with cooked lentils, nutritional yeast, and Italian seasoning, they are baked to golden perfection and perfect for serving with pasta, rice, or your favorite sauce. This recipe is simple, flavorful, and ideal for a nutritious weeknight meal.
Ingredients
Scale
Main Ingredients
- 1/2 cup cooked lentils, brown or green
- 1 large egg (or flax egg)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (or up to 3/4 cup as needed)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even cooking.
- Blend Ingredients: Combine all ingredients except the breadcrumbs in a high-speed blender or food processor. Pulse several times until the mixture is well combined but retains some texture to ensure the meatballs are not too smooth.
- Add Breadcrumbs: Gradually add the whole wheat breadcrumbs into the mixture and pulse again. Continue adding breadcrumbs and pulsing until the mixture becomes firm enough to hold together when shaped into balls.
- Form Meatballs: Using your hands, roll the mixture into approximately 1-inch diameter meatballs. Place the formed meatballs evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 30 to 35 minutes. Flip the meatballs halfway through baking to ensure they brown evenly on all sides. They are done when golden brown and firm to the touch.
- Serve: Remove the meatballs from the oven and serve warm with pasta, rice, or your favorite sauce for a complete meal.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
- Adjust the breadcrumbs quantity slightly to achieve the perfect texture; the mixture should be firm but not dry.
- You can freeze the cooked meatballs for up to 1 month; reheat in the oven before serving.
- Feel free to add chopped fresh parsley or basil for extra flavor.
- Baking ensures a healthier option compared to frying, reducing added fats.
