Lentil Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
252 kcal
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Course
Main Course
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Cuisine
Italian
Lentil Meatballs
Description
This recipe creates meatballs without meat by combining brown or green cooked lentils with sautéed yellow onions and cremini mushrooms. The vegetables are cooked until tender so their moisture cooks off adequately. Rolled oats bind the mixture along with Parmesan cheese and an egg. Dried oregano, garlic powder, salt, and pepper season the blend, which is pulsed lightly to keep a coarse texture rather than pureeing. The resulting mixture sticks together well, enabling the formation of meatballs.
The flavor profile is mildly savory with an earthy quality from the mushrooms and lentils, plus cheesy undertones. The texture is firm but tender, not mushy, largely due to the intact vegetable bits and oats. Baking produces a crust while cooking the centers fully.
Lentil meatballs work well as a vegetarian main or appetizer option and can be paired with tomato sauce, pasta, or served with sides. They offer a protein-rich alternative to meatballs with familiar flavors and textures.
Substitutions of cooked brown rice for oats are possible but oats are recommended for convenience. Vegan modifications could include vegan Parmesan and a flax egg, though these have not been tested with this recipe.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion , diced
- 8 ounces cremini mushrooms , roughly chopped
- 1 ½ cups lentils brown or green, cooked
- ½ cup rolled oats
- ½ cup Parmesan Cheese
- 1 large egg
- 1 ½ teaspoons oregano dried
- ½ teaspoon garlic powder
- 1 teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
Instructions
- Drizzle the olive oil in a large skillet over medium-high heat. Saute the onion and mushrooms until tender, about 8 to 10 minutes. The mushrooms will release liquid as they cook, but this will evaporate as you cook them. Set the pan aside to cool briefly.
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. In the bowl of a 12-cup food processor, combine the lentils, oats, parmesan, egg, oregano, garlic powder, salt, and pepper. Add the cooked mushrooms and onions when they have cooled down a bit. (You don't want to scramble the egg or melt your food processor with piping hot veggies.)
- Secure the lid and pulse the mixture several times. It should look relatively uniform, but not pureed. The mixture should stick together well when pressed between your fingers and you should see small chunks of onion and oats throughout. (See photos for reference.)
- Use a heaping tablespoon or cookie scoop to scoop the mixture and roll it between your hands to form a ball. Set the ball down on the lined baking sheet, then repeat with the remaining mixture. You should get approximately 24 balls from this recipe.
- Bake at 400ºF for 15 minutes, or until the vegetarian meatballs smell fragrant and look dry around the edges. Cook for up to 5 minutes more, if needed. The balls will feel tender when you remove them from the oven, but will firm up more as they cool.
- Simmer these in your favorite marninara sauce and serve over pasta for a comforting vegetarian meal. Leftover meatballs can be stored in an airtight container in the fridge for up to 5 days.
Notes
- The nutrition information is based on a serving size of six meatballs from a yield of about 24 meatballs total.
- Cooked brown rice can substitute for rolled oats, though oats are easier to keep on hand.
- Vegan versions may be possible using vegan Parmesan and a flax egg, though this has not been tested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 807mg | 34% |
| Potassium | 658mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 195mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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