Ingredients
Main Ingredients
- ½ cup cooked lentils (brown or green)
- 1 large egg (or flax egg for vegan option)
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast
- 1 ½ tbsp Italian seasoning
- ½ tsp sea salt
- 1 pinch black pepper
- 1 ½ tbsp tomato paste
- ½ cup whole wheat breadcrumbs (up to ¾ cup as needed, or gluten-free breadcrumbs for gluten-free option)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Mixture: Combine all ingredients except the breadcrumbs in a high-speed blender or food processor. Pulse the mixture until everything is combined but still textured, avoiding over-blending into a paste.
- Incorporate Breadcrumbs: Gradually add the breadcrumbs to the mixture, pulsing after each addition until the mixture becomes firm enough to shape into balls.
- Form Meatballs: Use your hands to roll the lentil mixture into approximately 1-inch diameter meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 30 to 35 minutes. Flip the meatballs halfway through baking to ensure even browning. They should be golden brown and firm when done.
- Serve: Once baked, serve your lentil meatballs hot alongside pasta, rice, or your favorite sauce for a satisfying meal.
Notes
- For a vegan alternative, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, chilled).
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Add red pepper flakes for a spicy kick or fresh herbs like basil to enhance flavor.
- These meatballs freeze well; store in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegetarian
