These Vegetarian Lentil Meatballs are a complete game-changer for plant-based protein! I discovered this recipe during my competition prep when I desperately needed high-protein options that didn’t taste like cardboard. My teenage son actually asked for seconds, which honestly shocked me more than any nutrition certification ever could.
Last month, I was scrambling to find a meatball recipe that would satisfy my protein-loving family while keeping everyone happy at our weekly pasta night. These lentil meatballs deliver an incredible 12-15 grams of protein per serving with that perfect tender interior and crispy exterior that makes you completely forget they’re plant-based. The secret is in the walnut and lentil combination that creates an amazingly satisfying “meaty” texture. This one’s a keeper!
Table of Contents
Ingredients for Vegetarian Lentil Meatballs
I always recommend using brown or green lentils for this recipe because they hold their shape beautifully, unlike red lentils which can turn mushy. My go-to method is cooking them just until tender but still firm to create the perfect meatball base.
- 1 cup (190g) dry brown or green lentils, rinsed
- 2½ cups (590ml) vegetable broth or water, for cooking lentils
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely grated – I recommend using the fine grater for best texture
- 3-4 cloves garlic, minced
- ½ cup (50g) walnuts, finely chopped or pulsed in food processor – My preference is to lightly toast these first for enhanced flavor
- ¾ cup (75g) panko breadcrumbs (use gluten-free if needed)
- 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5-10 min)
- 2 tablespoons tomato paste – In my experience, this adds incredible depth of flavor
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika – I usually add a pinch extra for that wonderful smoky taste
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: A pinch of red pepper flakes for heat
Step-by-Step Instructions
I recommend chilling the mixture before forming the meatballs – this simple step makes all the difference in achieving the perfect texture and easier handling.
Step 1: Combine rinsed lentils and vegetable broth in a medium saucepan. Bring to boil, then reduce heat to low, cover, and simmer 20-25 minutes until tender but not mushy. The key is watching them carefully – they should hold their individual shape. Drain excess liquid thoroughly and set aside to cool.
Step 2: Heat olive oil in large skillet over medium heat. Add onion and carrot, sauté 6-8 minutes until softened and onion becomes translucent. Add garlic and cook 1-2 minutes until fragrant. Stir in tomato paste and cook 1-2 minutes, stirring constantly to prevent burning. Remove from heat and cool slightly.
Step 3: For enhanced flavor, lightly toast walnuts in a dry pan before finely chopping them or pulsing in food processor until they resemble coarse crumbs. This extra step creates incredible nutty depth.
Step 4: In large mixing bowl, combine cooled lentils, sautéed vegetable mixture, walnuts, breadcrumbs, Italian seasoning, smoked paprika, parsley, salt, and pepper. Add egg and soy sauce, then mix until just combined using hands or sturdy spoon. Avoid overmixing to prevent tough meatballs.
Step 5: Cover mixture and refrigerate 15-30 minutes. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper. Using slightly damp hands, roll 1.5-2 tablespoons of mixture into firm balls about 1.5 inches in diameter, making 20-24 meatballs.
Step 6: Bake 20-25 minutes until browned, firm, and slightly crispy outside. You can flip them halfway through for even browning, though it’s not absolutely necessary.
What to Serve with Vegetarian Lentil Meatballs
These protein-packed meatballs pair beautifully with dishes that complement their rich, savory flavor while adding different textures and nutritional balance.
High Protein Cottage Cheese Flatbread: This 15g protein flatbread creates the perfect base for meatball subs or serves as a protein-rich side that echoes the Mediterranean flavors while adding extra substance to your meal.
Creamy Pesto Gnocchi: The herb-forward pesto sauce and tender gnocchi create a luxurious Italian pairing that complements the earthy lentil flavors while adding satisfying carbs for a restaurant-quality dinner.
Chickpea Beet and Feta Salad: This fresh, colorful salad provides a bright contrast to the hearty meatballs with its tangy feta and sweet beets, while the chickpeas add even more plant-based protein to create a complete meal.
Easy Coconut Chia Pudding: For a unique twist, serve this protein-rich pudding as a light dessert after your meatball dinner, providing a creamy, satisfying finish that adds extra nutrition without being too heavy.
Cottage Cheese Cloud Bread: This fluffy, high-protein bread makes an excellent vehicle for creating meatball sandwiches or serving alongside pasta for extra protein and a delightfully airy texture that balances the substantial meatballs.
Storage & Serving Tips
Store cooked meatballs in the refrigerator for up to 3 days, or freeze them for up to 3 months. I recommend storing the components separately if meal prepping to maintain optimal texture.
The best reheating method is baking at 350°F until warmed through, or simmering directly in marinara sauce for 10-15 minutes. Pro tip: they actually taste even better the next day as the flavors continue to develop.
These versatile meatballs work beautifully in grain bowls, meatball subs with melted cheese, or even as appetizers with toothpicks and dipping sauces. My family loves them over polenta for a more sophisticated presentation.
These Vegetarian Lentil Meatballs prove that plant-based protein can be absolutely delicious and satisfying. The combination of tender lentils and crunchy walnuts creates a texture that even the pickiest eaters will approve of, while delivering serious nutritional benefits. Give this recipe a try – your pasta nights will never be the same!
Vegetarian Lentil Meatballs
Ingredients
Equipment
Method
- Combine rinsed lentils and vegetable broth in a medium saucepan. Bring to boil, then reduce heat to low, cover, and simmer 20-25 minutes until tender but not mushy. Drain excess liquid thoroughly and set aside to cool.
- Heat olive oil in large skillet over medium heat. Add onion and carrot, sauté 6-8 minutes until softened and onion becomes translucent. Add garlic and cook 1-2 minutes until fragrant. Stir in tomato paste and cook 1-2 minutes, stirring constantly. Remove from heat and cool slightly.
- Finely chop walnuts or pulse in food processor until they resemble coarse crumbs. For enhanced flavor, lightly toast in a dry pan before chopping.
- In large mixing bowl, combine cooled lentils, sautéed vegetable mixture, walnuts, breadcrumbs, Italian seasoning, smoked paprika, parsley, salt, and pepper. Add egg and soy sauce, then mix until just combined. Don’t overmix.
- Cover mixture and refrigerate 15-30 minutes. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
- Using slightly damp hands, roll 1.5-2 tablespoons of mixture into firm balls about 1.5 inches in diameter, making 20-24 meatballs.
- Bake 20-25 minutes until browned, firm, and slightly crispy outside. Can flip halfway through for even browning.
Notes
