Let me tell you, there’s nothing more satisfying than a warm plate of hearty, flavorful meatballs. But a few years ago, I decided to experiment with a plant-based version; let me say—it was a game-changer. Vegan lentil meatballs are everything I love about comfort food: delicious, filling, and surprisingly easy to make. Plus, they’re packed with nutrition and are super kind to the planet. What’s not to love?
Lentils, the star of this recipe, are an absolute powerhouse. They’re loaded with protein, fibre, and all the good stuff that keeps you full and energized. And the best part? These meatballs are so versatile. They always hit the spot, whether I’m tossing them with spaghetti, making a hearty sub, or serving them as party appetizers.
You’ll love this recipe if you’re new to plant-based cooking or just looking for a fun way to enjoy lentils. Let’s dive in!
Ingredients You’ll Need for Vegan Lentil Meatballs
Here’s the best part: you don’t need anything fancy for these meatballs. Most ingredients are pantry staples, which I bet you already have. Here’s what you’ll need:
- Lentils: Cooked and slightly mashed for that perfect texture. I’ve tried this with red, green, and brown lentils—they all work great.
- Breadcrumbs: These help hold everything together. If you’re gluten-free, use GF breadcrumbs.
- Flaxseed Meal: This is my go-to egg replacer. When mixed with water, it works like magic.
- Garlic and Onion: These two are non-negotiable for flavour. Trust me, your kitchen will smell amazing.
- Herbs and Spices: I like parsley, oregano, smoked paprika, and a pinch of black pepper.
- Nutritional Yeast: It gives the meatballs a cheesy, savoury kick that I adore.
- Soy Sauce or Tamari: Adds that umami flavour that makes these meatballs so satisfying.
- Optional Add-Ins: Feeling adventurous? Toss in some vegan cheese, chilli flakes, or chopped nuts for extra texture.
I love how simple and budget-friendly these ingredients are. It’s easy to adjust the recipe to match your taste or use whatever available ingredients.
Step-by-Step Guide to Making the Best Vegan Lentil Meatballs
This is where the magic happens! Here’s how I make my lentil meatballs:
Prepare Your Lentils
First, cook your lentils until they’re tender. If you’re using canned lentils, give them a good rinse and drain. Press down on the lentils with a fork or potato masher to break them up. You want a mix of textures—some mashed, some whole.
Mix Your Ingredients
In a big mixing bowl, combine your mashed lentils, breadcrumbs, flaxseed meal (mixed with water), garlic, onion, and all those yummy seasonings. Give everything a good mix until all the ingredients blend nicely and evenly. If it feels a bit too wet, add more breadcrumbs. Too dry? A splash of non-dairy milk does the trick.
Shape the Meatballs
Now for the fun part! Take small handfuls of the mixture and gently shape them into bite-sized balls. I usually keep my hands slightly damp to prevent sticking. You can make them as big or small as you like, but bite-sized ones are perfect.
Cook to Perfection
There are a few ways to cook these:
- Bake: Preheat your oven to 375°F (190°C) and bake the meatballs on a parchment-lined sheet for 20-25 minutes, flipping halfway.
- Pan-Fry: Heat a little oil in a skillet and cook until they’re golden and crispy on the outside.
- Air Fryer: This is my favourite method. It gives you perfectly crispy meatballs with minimal oil.
That’s it! Easy, right?
Serving Suggestions for Vegan Lentil Meatballs
I could discuss serving ideas all day because these meatballs go with everything. These are a few of my favourite ways to serve and enjoy them:
- Traditional Spaghetti and Meatballs: Mix them with marinara sauce and serve over a plate of spaghetti for a classic meal. Don’t forget a sprinkle of vegan Parmesan—it’s a must.
- Appetizer Style: Serve them with toothpicks and dipping sauces like vegan ranch, marinara, or spicy mustard. Perfect for parties!
- Healthy Grain Bowls: Add them to a bowl with quinoa, roasted veggies, and a drizzle of tahini dressing. So good.
- Sub Sandwiches: Layer them in a baguette with marinara, vegan mozzarella, and fresh basil. Trust me, it’s heaven.
No matter how you serve them, these meatballs are guaranteed to impress.
Tips for Storing and Reheating Vegan Lentil Meatballs
Let’s be honest—leftovers are the best. Here’s how I store and reheat my lentil meatballs:
- Store your cooked meatballs : in an airtight container in the fridge for up to 4 days. When ready to enjoy them, reheat in the oven or microwave.
- Freezing: Lay the meatballs on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag. They’ll keep for up to 3 months.
- Reheating: Reheat them in the oven at 350°F (175°C) for the best texture until warmed. The air fryer works great, too!
Preparing a batch of these meatballs makes meal prep quick and effortless.
FAQ Section
How much protein is in lentil meatballs?
- Each serving of lentil meatballs has around 10-12 grams of protein, depending on the recipe. That’s a solid protein boost for a plant-based meal!
Can you reheat plant-based meatballs?
Warm them up easily using the oven, microwave, or air fryer. Don’t overdo it—you want them warm, not dried out.
How do you cook plant-based meatballs?
- Bake them for a healthier option, pan-fry for a crispy exterior, or air fry for the best of both worlds. The choice is yours.
How long are plant-based meatballs good for?
- They’ll last about 4 days in the fridge or up to 3 months in the freezer. Just make sure they’re appropriately stored in an airtight container.
How to keep meatballs warm?
- If you’re serving these at a party, a slow cooker set to low heat is perfect. You can also use a warming tray or cover them with foil to keep the heat in.
Conclusion: The Perfect Vegan Lentil Meatballs
So there you have it—vegan lentil meatballs that are as delicious as they are versatile. Honestly, every time I make these, they’re a hit. Whether it’s a weeknight dinner, meal prep for the week, or a party appetizer, these meatballs never disappoint.
What are you waiting for if you haven’t tried making them yet? Grab those lentils, roll up your sleeves, and let’s get cooking. And hey, if you do make them, I’d love to hear about it! Share your experience in the comments or tag me on social media. Let’s inspire each other to keep cooking excellent plant-based meals. Happy cooking!
Vegan Lentil Meatballs
Ingredients
- 1 cup cooked lentils red, green, or brown
- 1/2 cup breadcrumbs use gluten-free if needed
- 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water
- 1/4 cup finely chopped onion
- 2 garlic cloves minced
- 1 tablespoon soy sauce or tamari
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 1-2 tablespoons non-dairy milk if needed for texture
- 1 tablespoon olive oil optional, for pan-frying
Instructions
- In a small bowl, mix a flaxseed meal with water and let it sit for 5 minutes until it thickens.
- If not already cooked, boil lentils until tender. Drain and lightly mash them with a fork or potato masher, leaving some texture.
- In a large bowl, combine the mashed lentils, breadcrumbs, flax egg, onion, garlic, soy sauce, nutritional yeast, smoked paprika, oregano, black pepper, and parsley. Stir until well combined. If the mixture is too dry, add non-dairy milk 1 tablespoon at a time.
- Use your hands or a small scoop to form the mixture into balls of equal size (about 1.5 inches in diameter).
- Bake: Preheat the oven to 375°F (190°C).
- Place the meatballs on a parchment-lined baking sheet. Bake for 20-25 minutes, turning them halfway through to ensure they cook evenly.
- To pan-fry the meatballs, heat some olive oil in a skillet over medium heat. Cook the meatballs, turning them from time to time, until they’re golden brown on all sides.
- Preheat the air fryer to 375°F (190°C). Air-fry the meatballs for 15-20 minutes, shaking the basket halfway through for even cooking.
- Serve warm with your favorite sauce, over spaghetti, or as part of a grain bowl.
Notes
- If the mixture is too sticky, stir in a little more breadcrumbs. If it feels too dry, add a splash of non-dairy milk.
- These meatballs freeze well. Freeze uncooked or cooked and reheat as needed.
- You can adjust the seasoning to taste, adding chili flakes for heat or extra herbs for flavor.