Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 5 meatballs
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
