Name: Moist Baked Lentil Meatballs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 1 1/2 cups cooked lentils, brown or green; 1 flax egg or 1 large egg; 1/2 medium yellow onion, diced; 3 cloves garlic, minced; 3 tbsp nutritional yeast; 1 1/2 tbsp Italian seasoning; 1/2 tsp sea salt; 1 pinch black pepper; 1 1/2 tbsp tomato paste; 1/2 cup whole wheat breadcrumbs (can use regular, or up to 3/4 cup as needed)

why make this recipe

Moist Baked Lentil Meatballs are a fantastic option for anyone looking to enjoy a hearty, plant-based dish. These meatballs are not only easy to make, but they are also packed with protein, fiber, and other nutrients. They are a great way to incorporate more lentils into your diet, making them a delicious choice for vegetarians and meat-lovers alike. Plus, they are simple to prepare and can be served in many different ways, making them versatile for any meal.

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how to make Moist Baked Lentil Meatballs

Ingredients:

1 1/2 cups cooked lentils, brown or green
1 flax egg or 1 large egg
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp nutritional yeast
1 1/2 tbsp Italian seasoning
1/2 tsp sea salt
1 pinch black pepper
1 1/2 tbsp tomato paste
1/2 cup whole wheat breadcrumbs (can use regular, or up to 3/4 cup as needed)

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor or high-speed blender, add all ingredients except for the breadcrumbs. Pulse until combined and still textured, not pureed.
Add whole wheat breadcrumbs and pulse again. If the mixture is too wet, add more breadcrumbs, up to 3/4 cup as needed.
Scoop 1 tbsp of the mixture at a time and roll into balls with clean hands.
Arrange evenly on the prepared baking sheet.
Bake for 30-35 minutes, flipping halfway, until golden brown.
Serve with pasta or rice and a sauce of your choice.

how to serve Moist Baked Lentil Meatballs

These meatballs are great when served over pasta with marinara sauce, drizzled with a light olive oil, or paired with a flavorful rice dish. You can also use them in a sub sandwich with some melted cheese for a yummy meatball sandwich. They make a perfect appetizer too when served with toothpicks and your favorite dipping sauces.

how to store Moist Baked Lentil Meatballs

After baking, allow the lentil meatballs to cool completely. Store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Simply reheat in the oven or microwave when you’re ready to enjoy.

tips to make Moist Baked Lentil Meatballs

Make sure the lentils are well-cooked and drained to avoid a soggy mixture.
Adjust the consistency by playing with the amount of breadcrumbs. Start with less and add more as needed.
Experiment with different seasonings such as paprika or cumin for added flavor.
For a gluten-free version, use gluten-free breadcrumbs.

variation (if any)

You can easily customize these lentil meatballs by adding in different vegetables or spices. Chopped spinach or grated carrots can add extra nutrition, while fresh herbs like parsley or basil can enhance the flavor. If you’re looking for a spicier kick, consider adding red pepper flakes.

FAQs

Q: Can I make these meatballs ahead of time?
A: Yes! You can prepare the mixture and roll the meatballs ahead of time, then refrigerate until you’re ready to bake.

Q: What can I use instead of nutritional yeast?
A: If you do not have nutritional yeast, you can replace it with grated Parmesan cheese, if you’re not strictly vegan.

Q: Can I bake these meatballs without a food processor?
A: Yes, you can mash the lentils and chop the other ingredients finely by hand. Just make sure to mix thoroughly to combine everything well.