Servings
Font
Back
Vegan Lentil Meatballs
5 from 6 votes

Vegan Lentil Meatballs

These vegan lentil meatballs make for the perfect party dish or complement to spaghetti. Served along with a flavorful marinara sauce, they make for a delicious, filling meal.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 25 small balls
Calories: 62 kcal
Course: Main Course
Cuisine: Italian, Vegan, gluten-free

Ingredients

For Vegballs
  • 14 oz canned lentils 400g, drained and rinsed
  • 1 cup oats
  • 1 peeled tomato Italian, or 2 tablespoons tomato paste
  • 1 shallot diced, small
  • 3 garlic chopped, cloves
  • ¼ cup celery chopped
  • 1 teaspoon thyme dried
  • 3 tablespoon oil divided, or water, tablespoons
  • ¼ teaspoon cayenne pepper
  • ½ tablespoon cumin powder optional
  • pinch salt
  • pinch black pepper
For Marina Sauce
  • 28 oz tomatoes canned, 800g, peeled
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 2 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1 teaspoon brown sugar optional
  • ¼ teaspoon salt sea salt
  • ¼ teaspoon red pepper flakes

Instructions

For Marina Sauce
    Cup of Yum
  1. Heat a pot over medium - low heat. Once hot, add oil and garlic, sauté for 30 seconds stirring frequently then add herbs and red pepper flakes. Sauté for about 10 seconds.
  2. Add tomatoes, sugar and salt. Stir and bring to a simmer on medium heat. Reduce heat to low and simmer uncovered for about 10 minutes by stirring occasionally.
  3. Taste and adjust as needed. Remove from heat.
For Vegballs
  1. Heat a non stick skillet over medium heat. Once hot, add 1 tablespoon oil (or water), shallot and garlic. Sauté for 2 - 3 minutes. Remove from heat. Let it cool down (reserve your pan for the vegballs).
  2. In a big bowl, add all ingredients except the remaining oil. Combine with your hands (don't overmix) until a textured dough forms. Taste and adjust flavor as needed.
  3. If dough is too wet, add a bit more oats.
  4. Gently form small balls using your hands. Add to a plate and store in refrigerator for 15 minutes.
  5. After 15 minutes, heat the pan you used earlier with 2 tablespoons oil. Once hot, add the vegballs and sauté until each side are golden brown. Transfer on kitchen paper to absorb the excess of oil.
  6. The vegballs can be served as it is with dips or you can add some marinara sauce. If you want as lunch or dinner, they are delicious on pasta.

Nutrition Information

Calories 62kcal (3%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 94mg (4%) Potassium 170mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 75IU (2%) Vitamin C 5mg (6%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 25 small balls

Amount Per Serving

Calories 62

% Daily Value*

Calories 62kcal 3%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 94mg 4%
Potassium 170mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 75IU 2%
Vitamin C 5mg 6%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.