Ingredients
Meatballs
- 1 1/2 cups cooked lentils, brown or green (canned brown lentils recommended)
- 1 flax egg* or 1 large egg
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (can substitute with parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt, or to taste
- 1 pinch black pepper, to taste
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can use regular; up to 3/4 cup as needed)
Flax Egg (optional)
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Combine ingredients except breadcrumbs: In a food processor or high-speed blender, add the cooked lentils, flax egg or regular egg, diced onion, minced garlic, nutritional yeast (or parmesan cheese), Italian seasoning, sea salt, black pepper, and tomato paste. Pulse until the mixture is well combined but still has some texture—it should not be completely pureed.
- Add breadcrumbs: Add whole wheat breadcrumbs to the mixture and pulse again. The mixture should hold together but not be overly wet. If it feels too wet, add more breadcrumbs gradually, up to 3/4 cup, until the mixture is firm enough to shape.
- Form the meatballs: Using a tablespoon measure or cookie scoop, portion out the mixture and roll each portion into a ball with clean hands. Arrange the meatballs evenly spaced on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the lentil meatballs for 30–35 minutes. Halfway through baking, flip each meatball to ensure even browning on all sides. Bake until golden brown and firm.
- Serve: Remove from the oven and serve the lentil meatballs with your favorite pasta, rice, and sauce for a hearty and satisfying meal.
Notes
- Flax Egg Preparation: To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5 minutes until it thickens, then use it as a substitute for one egg in the recipe.
- Storing Tips: Store any leftover lentil meatballs in an airtight container in the refrigerator for up to 5 days or freeze them in an airtight container for up to 1 month. Reheat before serving.
- Breadcrumbs: Whole wheat breadcrumbs add fiber and nutrients, but regular breadcrumbs can be used if preferred.
- Texture: The mixture should be sticky but still textured; avoid over-pureeing for best meatball consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian, American
- Diet: Vegetarian
