Savory Lentil Plantballs

These lentil “meatballs” offer a truly delicious and satisfying alternative to their traditional counterparts, providing an effortless and enjoyable way to infuse your diet with more wholesome, plant-based foods. They are crafted to be robust enough to hold their shape while maintaining a tender, flavorful interior that perfectly mimics the texture of classic meatballs.

Imagine serving a generous portion of these savory delights, bathed in your favorite homemade tomato sauce, and crowned with fragrant fresh basil. It’s a simple, yet profoundly hearty and nourishing plant-based meal that promises to impress even the most discerning palates and is sure to be a beloved hit with every member of the family.

If these flavorful lentil meatballs capture your heart, you absolutely must try this vegan chickpea meatloaf next! It’s consistently one of our most popular recipes, offering another delightful and protein-packed plant-based option for your dinner table.

Why You’ll Love These Vegan Lentil Meatballs

These vegan lentil meatballs aren’t just a delicious meal; they come with a host of benefits that make them a fantastic choice for any occasion. Here’s why they’re quickly becoming a favorite:

• Completely Vegan and Gluten-Free: Perfect for those with dietary restrictions or anyone looking for healthy, inclusive meal options. We ensure that every ingredient fits a plant-based and gluten-free lifestyle, making them accessible to a wide audience.
• Packed with Protein: Each meatball delivers approximately 5 grams of plant-powered protein, contributing significantly to your daily nutritional needs and keeping you feeling full and satisfied. This makes them an excellent choice for active individuals or anyone focusing on protein intake.
• Naturally Low in Fat: Enjoy a wholesome meal without the heavy feeling. These meatballs are crafted to be light on fat, making them a heart-healthy option that doesn’t compromise on flavor or texture.
• The Ultimate Healthy Comfort Food: There’s something inherently comforting about a classic meatball dish. Our lentil meatballs capture that nostalgic warmth and richness, but with all the goodness of plant-based ingredients, offering a guilt-free indulgence.
• Surprisingly Easy to Make: Don’t let their gourmet taste fool you! These meatballs are straightforward to prepare, requiring minimal fuss and simple steps, making them perfect for weeknight dinners or meal prepping.
• Remarkably Hold Together Well: One of the common concerns with plant-based meatballs is their tendency to crumble. Our meticulously developed recipe ensures these lentil meatballs maintain their perfect spherical shape, whether baked, simmered in sauce, or even air-fried. No more crumbly disasters!

Key Ingredients for Perfect Lentil Meatballs

Crafting the perfect vegan lentil meatballs relies on a thoughtful selection of ingredients, each playing a crucial role in achieving the ideal texture and flavor profile. Below, you’ll find essential notes to guide you in choosing and preparing each component. For the complete ingredient list with precise amounts, please refer to the comprehensive recipe card at the end of this article.

• Lentils: The foundation of our meatballs! This recipe is specifically designed for brown or green lentils. These varieties maintain their structure and offer a “meatier” bite even after cooking and processing. It is crucial to avoid using red lentils, as their softer, mushier texture is not suitable for achieving the firm consistency required for these meatballs.
• Mushrooms: An essential component for that desirable “umami” flavor and meaty texture. You have the flexibility to use any variety of fresh mushrooms such as portobello (remember to remove the gills for a cleaner flavor), baby bella, white button, shiitake, or cremini mushrooms. For an even richer and more complex depth of flavor, consider using a mix of different mushroom types. We highly recommend against substituting the mushrooms in this recipe. While some might not be mushroom enthusiasts, their flavor beautifully cooks out during the sautéing process, leaving behind a savory richness and a wonderfully satisfying texture that elevates the final dish.
• Oat Flour: Acts as a primary binder, helping the meatballs hold their shape beautifully. You can easily purchase store-bought oat flour, or make your own in minutes by blending rolled oats in a high-speed blender or food processor until a fine flour consistency is achieved. If oat flour isn’t available, you can successfully substitute it with all-purpose flour or a certified gluten-free all-purpose flour blend.
• Ground Flaxseed (Flax Egg): This acts as a crucial binding agent in vegan baking and cooking, replacing the function of eggs. When mixed with warm water, ground flaxseed creates a gelatinous mixture that effectively binds the lentil and mushroom base, ensuring your meatballs don’t fall apart.
• Olive Oil: While we aim for a healthy recipe, a touch of oil is important. You can use any high-quality oil here, such as olive oil or avocado oil. We do not recommend omitting it entirely, as it contributes significantly to the overall moisture of the meatballs, preventing them from becoming dry, and further assists in the binding process, enhancing their texture and helping them achieve a golden crisp exterior when baked.
• Dried Herbs (Rosemary, Basil, Oregano, Thyme, Onion Powder): These aromatic herbs and spices are the heart of the flavor profile, infusing the meatballs with classic Italian-inspired notes. For an extra burst of freshness, you can substitute 1-2 tablespoons of any of the dried herbs with fresh, finely chopped alternatives. Adjust quantities to suit your personal taste preference, but don’t skip this critical flavor component!
• Garlic and Tomato Paste: These two ingredients are fundamental for building a rich, savory base. Minced garlic adds pungent aroma, while tomato paste provides a concentrated burst of umami and depth, making the meatballs intensely flavorful.

Exciting Variations & Flavorful Additions

While the classic lentil meatball recipe is incredibly satisfying on its own, it also serves as a fantastic canvas for culinary creativity. Don’t hesitate to experiment with these exciting variations and additions to customize your meatballs to your personal taste preferences and elevate your meal experience:

1. Add a Nutty Crunch with Walnuts: For an irresistible textural contrast and an extra boost of healthy fats, add about 1/2 cup of finely chopped walnuts along with the other ingredients to the food processor. They’ll blend in perfectly, adding a subtle crunch and a rich, earthy flavor.
2. Turn Up the Heat with Spicy Accents: If you enjoy a fiery kick, introduce some spice! Incorporate up to 1 teaspoon of red pepper flakes or cayenne pepper into the mixture. For a fresher, more vibrant heat, mince 2-3 tablespoons of fresh jalapeños and add them to the food processor. Adjust the amount to your desired level of spiciness.
3. Infuse Smoky Barbecue Flavors: Craving a barbecue twist? Replace the tomato paste with your favorite BBQ sauce for a tangy, smoky base. For an even more pronounced smoky aroma, add up to 1 tablespoon of liquid smoke to the mixture. These smoky meatballs are fantastic served in a bun!
4. Brighten with Sun-Dried Tomatoes: Sun-dried tomatoes are flavor bombs! Chop up to 1/2 cup of oil-packed or rehydrated sun-dried tomatoes and add them to the food processor. They will lend a concentrated, sweet-tart flavor and a chewy texture that complements the lentils beautifully.
5. Create a Cheesy Vegan Experience: Achieve a delightful cheesy flavor without any dairy! Stir in 2-3 tablespoons of nutritional yeast to the mixture for a savory, umami-rich, cheese-like taste. Alternatively, you can mix in your favorite vegan cheese shreds, which will melt slightly as the meatballs bake, adding gooey goodness.
6. Fresh Pesto Infusion: For a burst of vibrant herbaceous flavor, fold in 2-3 tablespoons of your favorite vegan pesto (store-bought or homemade). The basil and garlic notes from the pesto will transform the meatballs. For an added layer of flavor and crunch, you can also mix in 2-3 tablespoons of chopped pine nuts along with the pesto.
7. Sautéed Onion for Deeper Flavor: To enhance the aromatic depth, sauté up to 1 cup of finely diced white or yellow onion with the mushrooms in the skillet until softened and lightly golden before adding to the food processor. This step adds a layer of sweet, caramelized flavor that truly elevates the meatballs.

Creative Ways to Serve Your Lentil Meatballs

These versatile vegan lentil meatballs are designed to be enjoyed in countless delicious ways. Whether you’re looking for a classic pasta pairing or something more adventurous, here are some inspiring serving ideas to get your culinary creativity flowing:

• Classic Pasta Perfection: The most popular pairing! Serve these meatballs generously with your favorite tomato-based sauce, such as a rich marinara or a hearty vegan bolognese, over any variety of pasta. While the classic spaghetti and meatballs is always a winner, these also pair beautifully with other pasta dishes like this vegan one-pot pasta, roasted red pepper pasta, vegan carbonara, or a creamy vegan sun-dried tomato pasta. For an extra lentil boost, you could even double up and serve them with this red lentil pasta sauce.
• Light and Flavorful Grain Bowls: For a lighter meal, these meatballs are excellent additions to grain bowls. Try them with this lemon garlic orzo or as a protein component in a vibrant quinoa roasted vegetable salad.
• Elevated Toppings: Finish your dishes with fresh herbs and a sprinkle of vegan cheese. Fresh basil and a generous grating of homemade vegan parmesan make for outstanding toppings, adding brightness and savory notes.
• Low-Carb Options: For those following a low-carb diet, simply serve your delicious lentil meatballs with a generous helping of your favorite tomato sauce over a bed of zucchini noodles, cauliflower rice, or steamed vegetables.
• The Ultimate Vegan Meatball Sub: Pile these savory meatballs onto a toasted bun, smother them with marinara sauce, and top with melted vegan cheese or vegan parmesan for an unforgettable, hearty meatball sub that’s bursting with flavor.
• Hearty Sides: Pair your meatballs with comforting sides for a complete meal. They are wonderful alongside creamy mashed cauliflower, fluffy mashed potatoes, or served with a rich vegan mushroom gravy or a savory miso gravy for an extra layer of decadence.

Easy Step-by-Step Instructions

Before You Begin: Start by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper for easy cleanup. If you don’t have oat flour on hand, simply create your own by blending a generous 1/3 cup of rolled oats in a high-speed blender or food processor until it reaches a fine flour consistency.

Step 1. Cook the lentils: Begin by thoroughly rinsing the lentils under cold water. Then, cook them according to the package instructions. If no instructions are provided, bring 2 cups of water to a boil in a medium saucepan, add the rinsed lentils, cover the pot, reduce the heat to a light simmer, and cook for approximately 15-20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set the cooked lentils aside.

Quick Tip: For an extra layer of flavor, consider cooking your lentils in a mixture of half water and half vegetable broth instead of just water. This simple trick adds depth and richness to the base of your meatballs.

Step 2. Sauté the mushrooms: Heat 1 tablespoon of olive oil in a skillet over low to medium heat. Add the finely diced mushrooms and cook them, stirring frequently, until they have released all their moisture and begin to turn a beautiful golden brown. This process is crucial for developing their rich, umami flavor and can take up to 15 minutes. Be patient, as this step significantly contributes to the final texture and taste of your meatballs.

Step 3. Combine and pulse ingredients: Once both the mushrooms and lentils are cooked and ready, add them to a food processor along with all the remaining ingredients, except for the oat flour. Pulse the mixture a few times until everything is well combined and resembles a coarse ground meat texture. Be careful not to over-blend; you want some whole lentils and larger pieces of mushroom to remain, as this will provide a desirable “meaty” texture to your finished meatballs.

Step 4. Mix in oat flour and rest: Transfer the pulsed mixture from the food processor to a large mixing bowl. Thoroughly stir in the oat flour until it is completely incorporated. Once mixed, let the batter rest for at least 10 minutes. This resting period is vital as it allows the oat flour to absorb moisture from the mixture, which is crucial for achieving the perfect consistency for rolling and ensuring the meatballs hold their shape during baking.

Step 5. Roll and prepare for baking: Using your hands, roll the batter into firm, uniform meatballs, aiming for a size slightly larger than a golf ball. You should be able to form approximately 12-15 meatballs from the mixture. Carefully place the rolled meatballs onto the prepared baking tray, ensuring they are spaced evenly. To encourage a golden-brown crust and prevent sticking, give each meatball a light mist of cooking oil using a spray bottle or an oil mister.

Step 6. Bake until golden: Transfer the baking tray to your preheated oven and bake the meatballs for 20-25 minutes. After the first 10 minutes, gently rotate the tray to ensure even cooking and browning. Continue baking until the meatballs are firm to the touch and have developed a beautiful golden-brown color on the outside.

Step 7. Serve and enjoy: Your delicious vegan lentil meatballs are now ready to be enjoyed! Serve them hot with your favorite tomato sauce and a sprinkle of fresh basil, tossed with your preferred pasta recipe, or nestled in a hearty meatball sub. Get creative and enjoy these versatile plant-based delights!

Frequently Asked Questions About Vegan Lentil Meatballs

What if I don’t have oat flour on hand?

No problem at all! Oat flour is incredibly easy to make from scratch. Before you begin the recipe, simply pop some rolled or quick oats into a blender or food processor and blend until it forms a fine flour. You’ll typically need a little more than 1/4 cup of whole oats to yield 1/4 cup of oat flour. Alternatively, you can successfully substitute oat flour with an equal amount of all-purpose flour for binding.

Is this recipe naturally gluten-free?

Yes, these lentil meatballs are inherently gluten-free, making them a fantastic option for those with gluten sensitivities or preferences. To ensure they remain completely gluten-free, just make sure to use certified gluten-free oats if you’re making your own oat flour, as some oats can be cross-contaminated during processing.

Can I use canned lentils instead of dried?

Absolutely, you can use canned lentils to save a significant amount of preparation time! If opting for canned lentils, make sure to drain them thoroughly and rinse them well under cold water before incorporating them into the recipe. While cooking dried lentils from scratch gives you slightly more control over the final texture, canned lentils are a convenient and perfectly acceptable alternative.

Can I freeze these lentil meatballs for later?

Yes, these meatballs are excellent for freezing and meal prepping! Once cooked, allow the meatballs to cool completely to room temperature. Then, arrange them in a single layer on a baking sheet and place them in the freezer until they are solid. Once frozen, transfer them to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, simply transfer them directly from the freezer to the oven or stovetop, or thaw them in the refrigerator overnight first.

Can I air-fry the meatballs instead of baking them?

Yes, air-frying is a fantastic method for achieving an even crispier texture! To air-fry, preheat your air fryer to 380°F (195°C). Lightly spray the meatballs with a little cooking oil to help them crisp up, then cook them in batches if necessary, ensuring not to overcrowd the basket. Air-fry until they are golden brown and thoroughly heated through, usually around 12-18 minutes, shaking the basket occasionally.

Are lentil meatballs suitable for meal prep?

Lentil meatballs are an absolute dream for meal prepping! You can easily cook a large batch at the beginning of the week. Once cooled, portion them out with your favorite healthy sides like pasta, rice, quinoa, or roasted vegetables. Store these prepped meals in airtight containers in the refrigerator for a few days, or freeze them for convenient, longer-term meal solutions. They reheat beautifully, making healthy eating effortless.

Storing and Reheating Your Lentil Meatballs

Proper storage is key to enjoying your delicious lentil meatballs for days or even months to come. Follow these guidelines to maintain their freshness and flavor:

• Refrigerator Storage: After cooking, allow the meatballs to cool completely to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 5-6 days. This makes them perfect for quick weeknight meals or healthy lunch additions.
• Freezer Storage: For longer-term storage, these meatballs freeze beautifully. Once completely cooled, arrange the cooked meatballs in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. They can be stored for up to 3 months. When ready to use, thaw them overnight in the refrigerator.
• Reheating Instructions:
  • Stovetop: Place meatballs in a pan with a little sauce or water over medium-low heat, cover, and simmer gently until heated through.
  • Oven: Reheat in a preheated oven at 300-350°F (150-175°C) for 10-15 minutes, or until warmed through, often best covered with foil to prevent drying.
  • Microwave: For a quick reheat, place meatballs in a microwave-safe dish and heat in 30-second intervals until hot.

  Remember, these versatile meatballs can also be enjoyed cold! Try adding them sliced or whole to your favorite salads for a protein-packed boost.

Loved this recipe? Pin it now to save for later!

Pin It

Lentil Meatballs Recipe Card

Recipe Name: Lentil Meatballs

Author: Deryn Macey

Summary: Hearty, “meaty” vegan meatballs made with lentils and mushrooms! Enjoy these delicious plant-based meatballs with pasta and your favourite tomato sauce such as marinara or bolognese.

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

Servings: 14 meatballs

Ingredients

• 1 cup dried brown lentils (190 g)
• 8 oz baby bella or cremini mushrooms, diced small (125 g)
• ¼ cup oat flour (30 g)
• 2 tbsp ground flax (14 g)
• 5 tbsp warm water (75 mL)
• 1 tbsp olive oil (15 mL)
• 2 tbsp tomato paste (28 g)
• ¼ cup fresh parsley, finely chopped (10 g)
• 3 cloves garlic, peeled and minced (15 g)
• 2 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp dried rosemary leaves
• 1 tsp onion powder
• 1/2 tsp ground thyme
• 1 tsp salt
• 1 tsp coarse black pepper

Instructions

1. Cook Lentils: Rinse and cook lentils according to package directions. Drain. If you don’t have instructions, bring 2 cups of water to a boil in a medium sauce pan. Add the lentils, cover and simmer lightly for 15-20 minutes until tender. Drain off any excess water and set aside.
2. Prepare to Bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Cook Mushrooms: Add olive oil to a saucepan and cook the diced mushrooms over low to medium heat until they have released all moisture and turn golden (about 15 minutes). Stir often to prevent burning.
4. Blend Ingredients: Add the remaining ingredients except for the oat flour to a food processor.
5. Add Lentils and Mushrooms: Once mushrooms and lentils are cooked, add to food processor as well. Pulse several times until it resembles ground meat. Avoid overblending into a paste. Some whole lentils and larger pieces of mushroom should remain for texture.
6. Mix with Oat Flour: Transfer mixture to a large mixing bowl and stir in the oat flour very well. Let rest for 10 minutes for flour to absorb moisture.
7. Roll Meatballs: Roll into balls a bit larger than a golf ball and spread out on baking sheet. You should get 12-15 meatballs. Mist with a light coating of olive oil cooking spray or use an oil mister to spray with a light mist of any cooking oil.
8. Bake: Bake for 20-25 minutes, rotating the tray after 10 minutes, until they are firm and golden brown.
9. Serve: Serve with your favourite tomato-based sauce and/or pasta of choice, gravy, on a meatball sub or any other way you’d enjoy meatballs.

Notes

Serving: Serve with tomato sauce, pasta or zucchini or carrot noodles and fresh basil. Try them on a toasted submarine with marinara sauce or bolognese sauce and vegan parmesan.Enjoy warm or cold on salads.

Storing: Cooked meatballs can be stored in the fridge for up to 5 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge. Reheat in the microwave, stovetop in a pan or in the oven until heated to your preference.

Nutrition Information (per 1 meatball serving)

• Calories: 77 kcal
• Carbohydrates: 12 g
• Protein: 5 g
• Fat: 1.4 g
• Sodium: 170 mg
• Fiber: 2.3 g
• Sugar: 1 g