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Easy Vegetarian Meatballs Recipe with Lentils and Marinara

Easy Vegetarian Meatballs Recipe

These baked vegetarian meatballs combine cooked lentils, Parmesan, breadcrumbs, egg, onion, garlic, and Italian herbs for a hearty meat-free dinner. Serve them with marinara, spaghetti, crusty bread, or in sandwiches.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 1/2 cups Cooked brown or green lentils, well drained
  • 1 Large egg
  • 1/2 cup Plain breadcrumbs
  • 1-2 tablespoons Extra breadcrumbs, if needed
  • 1/3 cup Finely grated Parmesan cheese
Seasonings
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Black pepper
Optional Garnish
  • 2 tablespoons Fresh parsley or basil, finely chopped
For Serving
  • 2 cups Marinara sauce

Method
 

Step-by-Step
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft; add the garlic and cook for about 30 seconds.
  2. If using canned lentils, rinse and drain them thoroughly, then pat them dry with paper towels. Excess moisture can make the mixture too loose and difficult to shape.
  3. Pulse the lentils in a food processor until mostly broken down but still slightly textured. Avoid turning them into a completely smooth purée.
  4. Transfer the lentils to a mixing bowl and add the cooked onion and garlic, egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and optional parsley or basil.
  5. Let the mixture stand for 5 minutes so the breadcrumbs can absorb moisture. If it remains too soft, add extra breadcrumbs 1 tablespoon at a time; refrigerate for 20 to 30 minutes if you want a firmer mixture.
  6. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil the parchment.
  7. Shape the mixture into 1 1/2-inch balls, using about 1 1/2 to 2 tablespoons per meatball. Arrange them on the prepared baking sheet with space between each one.
  8. Bake for 20 to 25 minutes, turning the meatballs once halfway through. Continue baking until they are browned and firm.
  9. Warm the marinara sauce separately while the meatballs bake. Spoon the sauce over the hot meatballs and serve with spaghetti, crusty bread, or in sandwiches.

Notes

Drain and dry the lentils very well, and do not over-process them. For variations, use cooked chickpeas, black beans, or kidney beans; replace Parmesan with nutritional yeast for a dairy-free version; or add 1 tablespoon tomato paste, 1 teaspoon soy sauce, or 1 tablespoon tamari for extra savory flavor. For an egg-free version, mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water and let it rest for 5 minutes before adding.