Name: Moist Baked Lentil Meatballs (Vegetarian) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 1/2 cups cooked lentils, brown or green (canned brown lentils recommended); 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, or 1 large egg); 1/2 medium yellow onion, diced; 3 cloves garlic, minced; 3 tbsp nutritional yeast (can substitute with 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 use regular breadcrumbs; up to 3/4 cup as needed)

Jump to Recipe· 4.1 from 21 reviews

If you are searching for a heartwarming, delicious dish that’s not only packed with flavor but also kind to your health and the planet, you’ve got to try this Moist Baked Lentil Meatballs (Vegetarian) Recipe. These lentil meatballs are tender on the inside, beautifully golden on the outside, and bursting with savory Italian spices that make every bite a joy. Perfectly moist and protein-rich, they make a satisfying main course whether you’re serving friends, family, or just treating yourself. Once you taste these, they’ll quickly become a staple in your weeknight dinner rotation.

Ingredients You’ll Need

A clear blender jar on a white marbled surface holds four main ingredients separated inside: a bright yellow egg yolk on the left side, a pile of beige powder on the right side, a mound of dark green mixed herbs and spices on the bottom right, and a little heap of brown lentils topped with vivid red tomato paste on the bottom left. The jar handle is black and positioned to the right. The scene is simple with the focus on the colors and textures inside the blender jar, cleanly arranged for blending photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients for these meatballs is refreshingly simple, but each one plays a crucial role in bringing the perfect texture and flavor to the dish. From earthy lentils providing hearty protein, to aromatic garlic and onion for depth, every addition adds something special and necessary.

1 1/2 cups cooked lentils: The base of these meatballs, delivering fiber and plant-powered protein.
1 flax egg or 1 large egg: Acts as the binder to hold everything together with ease.
1/2 medium yellow onion, diced: Adds a subtle sweetness and moisture.
3 cloves garlic, minced: Brings that classic savory punch.
3 tbsp nutritional yeast: For a cheesy, umami depth; parmesan is a great swap if you’re not vegan.
1 1/2 tbsp Italian seasoning: The fragrant herb mix that defines the flavor profile.
1/2 tsp sea salt: Enhances all the other tastes brilliantly.
1 pinch black pepper: Just enough spice to balance the flavors.
1 1/2 tbsp tomato paste: Adds moisture and a rich subtle tang.
1/2 cup whole wheat breadcrumbs: Provides necessary binding and a slight nuttiness; adjust to 3/4 cup if the mixture feels wet.

How to Make Moist Baked Lentil Meatballs (Vegetarian) Recipe

Step 1: Prepare Your Oven and Equipment

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help your meatballs bake evenly without burning.

Step 2: Combine Ingredients Except Breadcrumbs

In a high-speed blender or food processor, toss in the cooked lentils, flax or regular egg, onion, garlic, nutritional yeast, Italian seasoning, salt, pepper, and tomato paste. Pulse just enough to combine these ingredients while keeping some texture—don’t puree it completely. This helps maintain a nice bite in your meatballs.

Step 3: Add Breadcrumbs and Adjust

Now, add the whole wheat breadcrumbs to the mixture and pulse again. The goal is to reach a consistency firm enough to shape but still moist. If it’s a bit too sticky, sprinkle in more breadcrumbs, up to 3/4 cup, to achieve the right balance.

Step 4: Shape Your Meatballs

Using a tablespoon or a cookie scoop if you have one, portion out the mixture and form into balls with clean hands. Arrange them evenly on your prepared baking sheet to ensure they cook through evenly.

Step 5: Bake to Golden Perfection

Place the tray in your oven and bake for 30-35 minutes. Halfway through baking, gently flip each meatball so they brown beautifully all over. The exterior will crisp slightly while the inside stays wonderfully moist.

How to Serve Moist Baked Lentil Meatballs (Vegetarian) Recipe

The image shows a dark gray baking tray on a white marbled surface with nine small round dough balls evenly spaced on it. The dough balls are golden brown with a rough texture, each about the size of a golf ball. They are arranged in three rows, with three dough balls in each row on the tray. The tray's surface has a slightly worn look, giving a sense of use. The background is softly blurred white, focusing the attention on the dough balls on the tray. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or basil instantly brighten these lentil meatballs. A drizzle of extra virgin olive oil or a sprinkle of vegan parmesan cheese also enhances their appeal and flavor.

Side Dishes

These meatballs shine alongside classic pasta with a rich tomato sauce, or you can serve them over fluffy rice or quinoa for a wholesome bowl. Lightly steamed greens or roasted vegetables add color and nutritious balance.

Creative Ways to Present

For a fun twist, place meatballs inside whole wheat pita pockets with crisp lettuce, cucumber, and a dollop of tzatziki or vegan yogurt sauce. You can also serve them as sliders or atop a fresh salad with balsamic vinaigrette for an easy party appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover meatballs in an airtight container and keep them in the refrigerator for up to 4 days. They remain moist and flavorful, ready to reheat for quick meals.

Freezing

If you want to enjoy these meatballs at your convenience, freezing is a smart option. Lay them out on a tray so they don’t stick together, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.

Reheating

To reheat, pop them in the oven at 350°F for about 10-15 minutes or warm gently in a skillet over medium heat. Avoid microwaving to maintain the best texture and moisture.

FAQs

Can I use another type of lentil?

Absolutely! This Moist Baked Lentil Meatballs (Vegetarian) Recipe works best with brown or green lentils since they hold their shape well. Red lentils tend to be too soft and may make the mixture mushy.

Is nutritional yeast necessary?

While nutritional yeast provides a cheesy, savory depth that enhances flavor, you can substitute it with parmesan cheese if you are not following a vegan diet, without compromising taste.

What if I don’t have a food processor?

While a food processor makes this recipe super easy, you can finely mash the lentils with a fork and finely chop the onions and garlic. Then mix everything thoroughly by hand to achieve the proper texture.

How do I make a flax egg?

Simply combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, stir well, and let it sit for 5 minutes until it thickens. This is a fantastic vegan binder for the meatballs.

Can I make these meatballs gluten-free?

Yes! Substitute the whole wheat breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make this Moist Baked Lentil Meatballs (Vegetarian) Recipe gluten-free friendly.

Final Thoughts

This Moist Baked Lentil Meatballs (Vegetarian) Recipe is a delightful celebration of wholesome, simple ingredients coming together to create something nourishing and incredibly tasty. I promise once you give them a try, they’ll become one of your favorite go-to meals. So, grab your apron and treat yourself to these cozy, satisfying meatballs any night of the week!

Moist Baked Lentil Meatballs (Vegetarian) Recipe

Ingredients You’ll Need