I love having a reliable vegetarian dinner that feels comforting, filling, and realistic for busy days, and these Easy Vegetarian Lentil Meatballs always deliver. They are crispy on the outside, tender on the inside, and made with simple ingredients I usually already have. I turn to this recipe when I want something hearty and protein-packed without spending too much time in the kitchen.
Why You’ll Love This Recipe
I keep this recipe in regular rotation because it fits into real life so easily. I like that everything comes together in one bowl and bakes in the oven, which keeps cleanup minimal. The texture is satisfying, with a lightly crisp exterior and a soft, flavorful center. I also appreciate how flexible the recipe is, since I can adjust it for different diets or serve it in multiple ways throughout the week. It feels comforting, affordable, and dependable every time I make it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
These are the exact amounts I use to get the best texture and flavor.
1 1/2 cups cooked brown or green lentils, drained and lightly patted dry
1/2 cup breadcrumbs or gluten-free breadcrumbs
1/4 cup grated parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
I begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, I lightly mash the lentils with a fork, making sure to leave some texture so the meatballs are not too soft.
I add the breadcrumbs, parmesan cheese, onion, garlic, egg, olive oil, Italian seasoning, paprika, salt, and black pepper. I mix everything gently until the mixture holds together without being overworked.
I roll the mixture into 1 1/2-inch balls and place them evenly spaced on the prepared baking sheet. I bake them for 20 to 25 minutes, flipping them halfway through, until they are golden on the outside and firm to the touch. I serve them warm with my favorite sides or sauces.
Servings And Timing
This recipe makes about 18 to 20 lentil meatballs, which I usually serve as 4 portions. Preparation takes me about 15 minutes, and baking takes 20 to 25 minutes. From start to finish, I plan on about 35 to 40 minutes total.
Variations
I like how easy it is to customize these lentil meatballs. When I want a vegan version, I replace the egg with a flax egg and swap the parmesan for nutritional yeast. For a gluten-free option, I simply use gluten-free breadcrumbs. Sometimes I mix in grated carrot or zucchini for extra vegetables, or add a pinch of red pepper flakes when I want more heat.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 3 days. When reheating, I place them on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. I also freeze them often, and they reheat well straight from the freezer with a little extra oven time.
FAQs
Can I Freeze Vegetarian Lentil Meatballs?
I freeze them regularly. I let them cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag. They keep well for up to 3 months.
How Do I Keep Lentil Meatballs From Falling Apart?
I make sure not to overmash the lentils and to mix everything gently. Letting the mixture rest for a few minutes before shaping also helps it bind.
Can I Make These Without Cheese?
I make them without cheese by using nutritional yeast instead of parmesan. The flavor is still savory and satisfying.
Are These Lentil Meatballs Good For Meal Prep?
I find them perfect for meal prep. I use them throughout the week in pasta dishes, grain bowls, or quick lunches.
What Are The Best Ways To Serve Lentil Meatballs?
I enjoy serving them with marinara and pasta, over rice or quinoa with vegetables, or on their own with a dipping sauce.
Conclusion
These Easy Vegetarian Lentil Meatballs have become one of my most dependable weeknight meals. I love how they turn basic ingredients into something comforting and satisfying without extra stress. Whether I enjoy them fresh from the oven or reheated later in the week, they always make dinner feel easier and more nourishing.
These easy vegetarian lentil meatballs are crispy on the outside, tender on the inside, and packed with flavor. Perfect for weeknight dinners or meal prep, they come together quickly using pantry staples like lentils, breadcrumbs, and Parmesan cheese.
Ingredients
1 1/2 cups cooked brown or green lentils, drained and lightly patted dry
1/2 cup breadcrumbs or gluten-free breadcrumbs
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, lightly mash the lentils with a fork, leaving some texture for a better bite.
Add the breadcrumbs, Parmesan cheese, onion, garlic, egg, olive oil, Italian seasoning, paprika, salt, and pepper. Mix until combined.
Roll the mixture into 1 1/2-inch balls and place on the prepared baking sheet.
Bake for 20–25 minutes, flipping halfway through, until golden and firm.
Serve warm with pasta, grain bowls, or dipping sauces.
Notes
For a vegan version, use a flax egg and replace Parmesan with nutritional yeast.
Add grated veggies like zucchini or carrot for extra texture and nutrition.
These meatballs freeze well—cool before freezing and reheat in the oven straight from frozen.
