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Firm Vegetarian Lentil Meatballs

A close-up of several golden-brown vegetarian lentil meatballs piled on a white plate, showing texture and visible vegetable pieces.
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Make firm, savory vegetarian lentil meatballs using simple ingredients. This recipe focuses on binding techniques for meatballs that hold their shape for spaghetti or sandwiches.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped carrots
  • 1/2 cup breadcrumbs (use gluten free if needed)
  • 1/4 cup nutritional yeast
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 cup ground flaxseed mixed with 6 tablespoons water (flax egg)

Instructions

  1. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid completely.
  2. While lentils cook, prepare the flax egg: mix ground flaxseed and water in a small bowl and set aside for 5 minutes to thicken. This is a key binding ingredient.
  3. Heat olive oil in a skillet over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. In a large bowl, combine the cooked, drained lentils, the sautéed vegetables, the prepared flax egg, breadcrumbs, nutritional yeast, tomato paste, soy sauce, oregano, basil, and pepper.
  5. Mix all ingredients thoroughly with your hands or a sturdy spoon until a uniform, slightly sticky mixture forms. Do not overmix.
  6. Form the mixture into 1.5-inch balls. If the mixture feels too wet, add 1 tablespoon more breadcrumbs at a time until manageable.
  7. Place the formed vegetarian lentil meatballs on a baking sheet lined with parchment paper.
  8. Bake at 375 degrees Fahrenheit for 20 to 25 minutes, flipping halfway through, until they are firm and lightly browned.
  9. Serve immediately with your favorite marinara sauce or chill for later use.

Notes

  • For extra firmness, chill the formed meatballs in the refrigerator for 15 minutes before baking.
  • To achieve a smoky flavor, add 1/2 teaspoon of smoked paprika to the mixture.
  • These lentil balls freeze well after baking; cool completely, then store in an airtight container for up to three months.
  • If you want to make these oil free vegetarian meatballs, sauté the vegetables in a splash of water or vegetable broth instead of oil.

Nutrition

Find it online: https://dishicious.com/vegetarian-lentil-meatballs-recipe/