Blog: Lentil Meatballs

Lentil Meatballs

Introducing a culinary journey that marries the wholesomeness of plant-based eating with the rich, comforting flavors of classic Italian cuisine. Our Lentil Meatballs recipe is a celebration of what happens when nutritious, earth-friendly ingredients are transformed into a dish that’s both hearty and delectable. With a base of perfectly cooked lentils, enhanced by the aromatic duo of garlic and onions, these meatballs are a testament to the power and versatility of plant-based cooking. The inclusion of shredded carrots not only adds a subtle sweetness and moisture but also ups the nutritional ante, making each bite packed with vitamins. Whether you’re a long-time vegetarian or simply looking to incorporate more plant-based meals into your diet, these Lentil Meatballs promise a delightful dining experience that doesn’t compromise on flavor, texture, or satisfaction.

Print Recipe

Prep Time: 10 minutes            Cook Time: 30 minutes          Yield: 23 meatballs       


Meatball ingredients:

  • 2 tsp. olive oil
  • 2 cups cooked lentils (~¾ cup dry) 
  • 1 small yellow onion, diced
  • 1 cup shredded carrots
  • 2 garlic cloves, minced 
  • 1/2 cup old-fashioned rolled oats 
  • 1/4 cup chopped fresh Italian parsley
  • 1 1/2 tbsp. tomato paste
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. dried basil
  • 1/4 tsp. black pepper
  • 1 large egg
  • 4-5 tsp. coconut flour


  • 2 tbsp. vegetable stock, only use if the mixture is too dry
  • 3-4 cups arrabbiata or fresh Italian tomato sauce
  • Freshly chopped basil and nutritional yeast


  1. Preheat the oven to 400°F and line a baking sheet with tin foil. Lightly spray the pan with olive oil to prevent sticking. 
  2. In a large food processor, pulse all of the meatball ingredients together until it’s a consistent batter. It should not be very clumpy, but rather smooth and you should be able to roll the mixture into balls. If the mixture is too dry, add in the vegetable stock. If the mixture is too wet, add in a little extra coconut flour.
  3. Roll the batter into 1 and 1/2  inch sized meatballs and place the meatballs onto the baking sheet. Spray with a little extra olive oil.
  4. Bake the lentil meatballs for 25 minutes in the oven. Remove from the oven and place in a heat-proof serving dish.
  5. (Optional): Heat sauce in pan until it starts to simmer, pour over the lentil meatballs. Allow to stand for 10 minutes and the meatballs will soak in the sauce. 
  6. (Optional): Serve over pasta or zucchini ribbons and top with fresh basil and add a sprinkle of nutritional yeast.

Tips and Tricks:

  • You can make this dish the night before and store it in the fridge.
  • When you want to eat it, heat in a preheated oven (360°F) for 25 minutes and serve hot.

Nutrition Facts:

Lentil Meatballs

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