Baked Lentil Meatballs (Printable Version)
Savory plant-based meatballs made from lentils with a tender interior and golden exterior, perfect for versatile meal options.
# Ingredients:
→ Legumes
01 -
1 ½ cups cooked brown or green lentils, drained
→ Binding Agents
02 -
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or 1 large egg
03 -
½ cup whole wheat breadcrumbs, plus up to ¼ cup more if needed
→ Aromatics
04 -
½ medium yellow onion, finely diced
05 -
3 garlic cloves, minced
→ Seasonings
06 -
3 tablespoons nutritional yeast (or finely grated parmesan for non-vegan)
07 -
1 ½ tablespoons Italian seasoning
08 -
½ teaspoon sea salt
09 -
Black pepper, to taste
10 -
1 ½ tablespoons tomato paste
# Steps:
01 -
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Add the lentils, flax egg (or egg), onion, garlic, nutritional yeast, Italian seasoning, salt, pepper, and tomato paste to a food processor. Pulse until the mixture is combined but still slightly textured. Avoid blending into a smooth purée.
03 -
Add the breadcrumbs and pulse again until the mixture holds together when pressed. If the mixture feels too wet, add more breadcrumbs one tablespoon at a time, up to an additional ¼ cup.
04 -
Scoop about 1 tablespoon of mixture and gently roll into balls using clean hands. Place them evenly on the prepared baking sheet.
05 -
Bake for 30–35 minutes, turning the meatballs halfway through, until lightly browned on the outside.
06 -
Serve warm with pasta, rice, wraps, or your preferred sauce.
# Notes:
01 -
A flax egg keeps the recipe fully plant-based, while a regular egg creates a slightly firmer texture.
02 -
The mixture will firm up as the meatballs cool after baking.
03 -
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.