Vegan oven-baked lentil meatballs for busy weeknights or lazy weekends! These meatballs are easy to make, made from cooked lentils, herbs, and spices, creating a flavourful and satisfying dish. They're hearty, packed with protein and naturally gluten-free.
If you're looking for a simple and delicious comfort food that is also budget-friendly and perfect for any time of the year, you are in the right place.
These hearty, protein-packed meatballs are made from cooked lentils, herbs, and spices, creating a flavourful and satisfying dish that's perfect for both weeknight dinners and special occasions. Plus, they're super easy to prepare, making them a go-to option for busy home cooks.
Jump to:
- Vegan Lentil Meatballs
- why you will love this recipe
- What you'll need to make these Vegan lentil meatballs
- how to make Lentil Meatballs
- Substitutions
- Storing instructions
- What can I serve with vegan lentil meatballs?
- tips and tricks
- FAQs
- Easy Vegan Lentil Meatballs ( Gluten-free )
- More recipes you'll love
For more easy and delicious comfort-food recipes, check out my Quick and Easy Vegan Sausage Pasta, my Rich and Creamy Vegan Mushroom Stroganoff, my Easy Mushroom and Lentil Wellington with Walnuts, my absolute favourite Easy Vegan Bolognese, or this super simple and flavourful Easy and Creamy Cashew Alfredo Sauce recipe.
Vegan Lentil Meatballs
Vegan lentil meatballs are a nutritious alternative to traditional meatballs, packed with plant-based protein, fibre, and essential nutrients. Despite being meat-free, these meatballs are incredibly flavourful, thanks to the combination of herbs and spices that give them a delicious taste.
Whether you are vegan, vegetarian, or just trying to eat less meat, you will love this recipe!
why you will love this recipe
- incredibly delicious
- simple and easy to make
- packed with protein
- only a few ingredients are needed to make
- budget-friendly
- perfect lunch or dinner idea on a busy days
- perfect for any occasions
- versatile
What you'll need to make these Vegan lentil meatballs
- Green lentils - The star of the show. Green or brown lentils are the best to use for this recipe. They are holding well together while cooking. Red lentils tend to become softer and mushy when cooked, making them less suitable for meatball recipes.
- Oat flour - You can use store-bought oat flour or blend your oats in a blender or food processor. To keep it gluten-free, make sure you use gluten-free oats, too.
- Onion & garlic - The base for all my recipes.
- Vegetable oil - To fry the onion and garlic.
- Nutritional yeast - For the extra cheesy taste.
- Tomato puree - For taste and adding extra colour to the meatballs.
- Fresh parsley - I love using fresh parsley in this recipe, adding those beautiful colours and tastiness.
- Smoked paprika - Flavour, flavours, flavours.
- Italian mixed herbs - For me, this is the easiest way to add those herbs. You can use rosemary, thyme, oregano or basil instead.
- Salt and pepper to taste.
For the full recipe and quantities, see the recipe card at the end of the post.
how to make Lentil Meatballs
- Firstly, preheat your oven to 375°F (190°C).
- Heat some oil in a skillet, add the chopped onion, and sauté until it becomes translucent and fragrant, about 3-4 minutes. Then add garlic and cook for another 2-3 minutes.
3. Combine the drained and rinsed canned lentils, oat flour, sauteed onion and garlic, parsley, nutritional yeast, smoked paprika, Italian mixed herbs, salt, black pepper, and tomato puree in a large mixing bowl.
4. Use a potato masher, a fork or a food processor to mash and blend the ingredients until they form a cohesive mixture. You can leave some texture for a more rustic feel or process until smoother for a more uniform texture.
Let it rest for 10 minutes to make it easier to shape the balls.
5. Then, shape the lentil mixture into meatball-sized balls using your hands. You can wet your hands slightly to prevent sticking.
6. Place the lentil meatballs on a baking sheet lined with parchment paper.
7. Lightly brush each meatball with oil or use a cooking spray to help develop a crispy and golden-brown exterior during baking.
8. Bake them in the preheated oven for about 25-30 minutes or until the meatballs are firm and slightly crispy outside.
9. Serve the lentil meatballs with your favourite tomato sauce and pasta, on sub rolls for meatball subs, or as an appetizer with dipping sauce.
You can use dried green or brown lentils or canned cooked green or brown ones. If using canned lentils, drain and rinse them before incorporating them into your mixture.
Substitutions
- Breadcrumbs - Instead of oat flour, you can use breadcrumbs as well.
- Herbs and spices - Adjust the herbs and spices to your taste. You can experiment with herbs like thyme, rosemary, basil, oregano and spices such as red chilli flakes or cumin to create unique flavours.
- Lentils - You can use dried green or brown lentils or canned cooked green or brown ones. Dried lentils would take longer to cook, hence why I used canned lentils for this recipe.
Storing instructions
- Fridge: Let them cool, then place them in an airtight container and store them in the fridge for 3-4 days.
- Freezer: After letting them cool, transfer the meatballs into a freezer-safe, airtight container or a resealable freezer bag and freeze them for 3-4 months. You can add a layer of parchment paper between the meatballs to prevent them from sticking.
- Reheating: When ready to use the frozen lentil meatballs, remove them from the freezer and let them thaw in the fridge for a few hours or overnight. Then, you can reheat them in various ways, such as in a microwave, on the stovetop in your favourite sauce, or in the oven at a low temperature until heated through.
What can I serve with vegan lentil meatballs?
Vegan lentil meatballs can be served with spaghetti and marinara sauce, as a sub sandwich, in a pita or wrap, on a salad, as an appetiser with dipping sauce, and in various other dishes. They are super versatile and pair well with various sides and sauces. It would be delicious with mashed potatoes and creamy gravy sauce; in Hungary, we often eat it with rice, too.
tips and tricks
- Using canned lentils would save you a lot of time. We love quick and simple recipes, right? 🙂
- To develop a crispy and golden-brown exterior to your meatballs, lightly brush them with oil or use a cooking spray before baking.
- Let the mixture rest for about 10 minutes before shaping them into balls. This will help you shape them more easily.
FAQs
Yes, you can make vegan lentil meatballs in advance and store them in the fridge or freezer. This is a great way to have ready-made meals or appetisers on hand.
The best type of lentils to use for making vegan lentil meatballs are either green or brown lentils. These lentils are known for their robust, earthy flavour and ability to hold their shape and texture when cooked. You can use either dry or cooked lentils.
Although I didn't use any binding agent for this recipe because it holds well together, you can make flax egg if you need a more desirable texture. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow the mixture to sit for a few minutes until it thickens, creating a gel-like consistency.
Yes, vegan lentil meatballs are a healthy choice. Lentils are rich in protein and fibre, and they provide essential nutrients.
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Happy cooking and happy eating!
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Easy Vegan Lentil Meatballs ( Gluten-free )
- Total Time: 45 minutes
- Diet: Vegan
Description
Vegan oven-baked lentil meatballs for busy weeknights or lazy weekends! These meatballs are easy to make, made from cooked lentils, herbs, and spices, creating a flavourful and satisfying dish. They're hearty, packed with protein and naturally gluten-free.
Ingredients
- 400 g cooked lentils / canned
- 1 onion
- 3-4 garlic cloves
- 1 tbsp oil
- 60 g oat flour
- 15 g nutritional yeast
- 2 tbsp tomato puree
- bunch of fresh parsley
- 1+½ teaspoon Italian mixed herbs
- 1 tsp smoked paprika
- salt and pepper to taste
Instructions
- Start by preheating your oven to 375°F (190°C).
- Heat some oil in a skillet, add the chopped onion, and saute until it becomes translucent and fragrant, about 3-4 minutes. Then add garlic and cook for another 2-3 minutes.
- Combine the drained and rinsed canned lentils, oat flour, sauteed onion and garlic, parsley, nutritional yeast, smoked paprika, Italian mixed herbs, salt, black pepper, and tomato puree in a large mixing bowl.
- Use a potato masher, a fork or a food processor to mash and blend the ingredients until they form a cohesive mixture. You can leave some texture for a more rustic feel or process until smoother for a more uniform texture.
- Let it rest for 10 minutes to make it easier to shape the balls.
- Shape the lentil mixture into meatball-sized balls using your hands. You can wet your hands slightly to prevent sticking.
- Place the lentil meatballs on a baking sheet lined with parchment paper.
- Lightly brush each meatball with oil or use a cooking spray to help develop a crispy and golden-brown exterior during baking.
- Bake in the preheated oven for about 25-30 minutes or until the meatballs are firm and slightly crispy outside.
Serve the lentil meatballs with your favourite tomato sauce and pasta, on sub rolls for meatball subs, or as an appetiser with dipping sauce.
For the Spaghetti:
- While the lentil meatballs are in the oven, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat your favourite vegan tomato sauce in a separate pot over medium heat.
- Once the lentil meatballs are cooked and the sauce is heated, add the meatballs to the sauce and simmer for a few minutes to combine the flavours.
- Serve the lentil spaghetti meatballs over cooked spaghetti. Garnish with fresh basil leaves and vegan Parmesan cheese if desired.
Notes
To keep it gluten-free, make sure you use gluten-free pasta, oats or breadcrumbs too.
If using canned lentils, drain and rinse them before incorporating them into the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish, Side dish, Appetiser
- Cuisine: Italian
Keywords: vegan meatballs, lentil meatballs, winter, fall, thanksgiving, gluten-free, main dishes, dinner
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