Ingredients
Main 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)
Instructions
- Preheat Oven and Prepare Baking Sheet: 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 ensure even baking.
- Blend Ingredients Except Breadcrumbs: In a food processor or high-speed blender, combine the cooked lentils, flax egg (or regular egg), diced onion, minced garlic, nutritional yeast, Italian seasoning, sea salt, black pepper, and tomato paste. Pulse the mixture until combined but still textured; do not puree it completely, as some texture is desirable.
- Add Breadcrumbs and Adjust Mixture: Add the whole wheat breadcrumbs to the processor and pulse again to incorporate. If the mixture feels too wet to form balls, gradually add up to 3/4 cup breadcrumbs until the mixture holds together well.
- Form Meatballs: Using a tablespoon-sized scoop or your hands, scoop portions of the mixture and roll them into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake and Flip: Bake the lentil meatballs in the preheated oven for 30-35 minutes, flipping them halfway through to brown all sides evenly. They should turn golden brown and firm to the touch.
- Serve: Remove from the oven and serve the baked lentil meatballs hot with pasta, rice, and your favorite sauce for a comforting and protein-packed meal.
Notes
- Flax Egg: To make a flax egg, mix 1 tablespoon ground flaxseed meal with 3 tablespoons water. Let it sit for 5 minutes until gelatinous. This is a great vegan egg substitute.
- Breadcrumbs: If you want a firmer texture, you can add more breadcrumbs, but avoid adding too much to prevent dryness.
- Storage: Store cooked lentil meatballs in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serving Suggestions: Enjoy with marinara sauce over pasta, or as a protein addition to grain bowls or salads.
- Parmesan Substitution: Nutritional yeast provides a cheesy flavor and is vegan-friendly, but parmesan cheese can be used if not avoiding dairy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
