Crowd-pleasing vegan lentil meatballs are savoury, garlicky, and packed with flavour. These protein-dense bites are simple to prepare and taste great alone or pair them with your favourite pasta and marinara sauce.
This recipe was originally published in May 2018. It has been updated for content and photos.
Lentils are protein dense, filled with fiber, and have great texture, making them a perfect choice in vegan and vegetarian cooking.
They’re a fantastic substitute for meat in so many dishes, like my lentil shepherd’s pie or these lentil nuggets.
And it doesn’t hurt that lentils are budget-friendly and naturally gluten-free.
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⭐⭐⭐⭐⭐ Hands down the best vegan meatballs I ever had!! Someone shared this on Facebook and I made them right away and was blown away. So happy to find your blog!! You have a new loyal fan here. Thank you! - Caroline
Why you’ll love these
- Great texture: Unlike many mock meatballs, these have a fantastic texture with no mushiness. They have a nice crunch throughout, thanks to pumpkin seeds, and a crispy exterior once baked.
- Flavourful: Our vegan lentil meatballs are packed with flavour from sautéed veggies, fresh garlic, and tons of spices.
- Allergen friendly: These are not only vegan and vegetarian, but they’re also nut-free, gluten-free, and soy free, making them suitable for most eaters.
- Oil Free: These lentil meatballs are not only free from common allergens, but they’re also oil-free, making them suitable for a WFPB (whole food plant-based) diet. 😉
- They freeze well: You can prepare these in advance and freeze them before or after baking for quick and delicious meals next time. Perfect for meal prep!
- Pantry friendly: These delicious bites are made using mostly pantry staples that you probably already have on hand.
Ingredients
Here’s everything you’ll need to make our tasty vegan lentil meatballs.
- Green lentils: Dried and cooked green lentils really work best, but if you don’t have any, you may sub for canned and be mindful not to over-process.
- Veggies: Onion, carrot, and garlic add flavour, nutrients, and texture.
- Tomato paste: Adds moisture and helps bind the meatballs together.
- Spices: Nutritional yeast, basil and oregano add savoury flavours to the meatballs, but you may adjust them to your taste.
- Pumpkin seeds: Also known as pepitas. These add fantastic crunch and texture throughout, so don’t skip them. 🙂
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by cooking your lentils according to package directions and slightly undercook them so they’re not too soft.
Sauté the veggies over medium heat with 1-2 tablespoons of water until softened. (photo 1)
Add the sautéed veggies, lentils, tomato paste + seasoning to your food processor bowl. (photo 2)
NOTE: If you prefer, you may choose to sauté the veggies in olive oil, but this will increase the calories and fat, and it will no longer be oil-free, of course.
Process to combine, without pureeing, and then add the pepitas. (photo 3)
Pulse a few times to break them down, without over-processing. (photo 4)
NOTE: You don’t the meatballs to be mushy, so do not overprocess. These taste best with a chunkier texture.
Roll the mixture into balls and place them on your baking sheet. (photo 5)
Bake for 25-30 minutes, and then let rest for a few minutes. (photo 6)
NOTES: Use wet hands to roll the balls to prevent the mixture from sticking to your fingers. The lentil mixture will be soft, but firm enough to roll into balls. Letting the meatballs rest for a few minutes after baking will firm them up more.
Variations + Substitutions
- For nuttier flavour and texture (and if there is no nut allergy) you may use walnuts instead of pumpkin seeds at an equal ratio.
- If needed, you may use canned lentils instead of cooking them from dried. However, be extra careful not to over-process as the mixture will soften and break down quicker.
- Change up the veggies to suit your taste, or to accommodate what you have on hand. No carrots? Try mushrooms or peppers. Either way, chop and sauté them first to release excess moisture and enhance their flavour.
- Serve these meatballs alone, freshly baked from the oven. OR serve them with your favourite pasta, zoodles (zucchini noodles), or sweet potato noodles for a low-calorie meal.
- For an alternative meal, serve these vegan lentil meatballs over a bed of mashed potatoes.
- These lentil meatballs taste great with or without sauce. For a softer, more traditional meatball texture, use your favourite marinara sauce. For a crunchier, more textured meatball, serve them without sauce.
Can I prepare ahead?
Yes!
You may prepare a few steps, or prepare the meatballs entirely 1-2 days in advance. (If fridge space allows.)
Cook your lentils and sauté your veggies ahead of time and keep refrigerated until you’re ready to make the batter, shape your balls and bake.
Or, make the entire lentil mixture and refrigerate it in a sealed container for 1-2 days in advance of shaping the balls.
You may also fully prepare these lentil meatballs on your baking tray and refrigerate them until ready to bake.
Storage
Leftovers will keep refrigerated in a sealed container for 3-4 days. You may reheat them in the oven or toaster oven, watching carefully so they don’t get too dry. Or break them up and heat through in a skillet with noodles and marinara for a bolognese-style dish.
To freeze: Place the lentil meatballs in an airtight, freezer-safe container, with parchment paper in between any layers. Then freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed for previously unbaked meatballs. Or, if you froze them after baking, bake just enough to reheat them.
Expert Tips to make the BEST lentil meatballs
- Use dried GREEN lentils that have been cooked for the best texture. Do not sub for red as they get too mushy for these balls. For added depth of flavour, cook the lentils in vegetable broth.
- Make sure not to overcook your lentils or they will get too soft. Cook according to package directions, but undercook by 1-2 minutes for best results. (They’ll cook more in the oven later.)
- Do not over-process your ingredients. This will make the mixture too soft, difficult to roll, and result in a softer/mushier texture. (If this happens, you can refrigerate for a bit to help them firm up enough to roll, or add some oats, oat flour, ground flaxseed, or breadcrumbs to help firm up the texture.
- Use wet hands to shape the balls. This will prevent them from sticking to your hands and fingers, making them easier to roll.
- Spices are key here! I use quite a bit of dried seasoning, plus freshly minced garlic to make these vegan meatballs flavourful. Don’t skip out on the spices. Taste the batter once processed and add more to your taste if you’d like.
More easy vegan lentil recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion finely chopped
- 1 large carrot peeled & diced
- 4 cloves garlic minced
- 2 cups cooked green lentils approx ¾ cup dry
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup nutritional yeast
- 1 teaspoon sea salt
- 1 cup pumpkin seeds
For serving (optional)
- pasta of choice
- sweet potato noodles or spiralized veggies of choice
- tomato sauce
Instructions
- Preheat your oven to 400°F/204°C and line a large tray with parchment paper.
- Add the onion, carrot, and garlic to a skillet with a tablespoon or two of water and sauté for approx 5 minutes, until softened. Add more water if needed to prevent sticking.
- Add the cooked veggies, cooked lentils, tomato paste, and all the seasoning to your food processor and process until combined, but not pureed, scraping down the sides if needed. Then add the pumpkin seeds and pulse a few times to break them down and mix them in but do not over-process. Taste the mixture and add more seasoning if desired.
- Roll the mixture into small balls (approx 1-1.5" diameter) and place them on the prepared tray. You should get 20 vegan lentil meatballs.
- Bake for 25-30 minutes, then remove them from the oven and let cool for 3-5 minutes before handling.
- Enjoy them plain, with pasta and marinara sauce, rice, or sweet potato noodles.
Notes
- Use dried GREEN lentils that have been cooked for the best texture. Do not sub for red as they get too mushy for these balls. For added depth of flavour, cook the lentils in veggie broth.
- Make sure not to overcook your lentils or they will get too soft. Cook according to package directions, but undercook by 1-2 minutes for best results. (They’ll cook more in the oven later.)
- Do not over-process your ingredients. This will make the mixture too soft, difficult to roll, and result in a softer/mushier texture. (If this happens, you can refrigerate for a bit to help them firm up enough to roll, or add some oats or breadcrumbs to help firm up the texture.
- Use wet hands to shape the balls. This will prevent them from sticking to your hands and fingers, making them easier to roll.
Barbara Barnett says
This is such a great recipe for me! I made 30 smaller meatballs. These are perfect warmed in the air fryer to become crispy. I used in a lettuce wrap with hummus and air fried red onion. This recipe is wonderful and delicious!!
Rosa says
Thrilled you enjoyed these, Barbara. Thank you so much for taking the time to leave a review and share your process with us. 🙂
Judy says
What can I sub for nutritional yeast ? I can not tolerate.
Thank yu,
Rosa says
You may use any other combo of powdered spices/flavours you enjoy. I think mushroom powder would be particularly delicious.
j says
What can I substitute for the seeds and/or nuts? Also the oats? Can’t eat either of these.
Thankyou,
Rosa says
You can try using breadcrumbs instead of the seeds, but the recipe does not call for oats.
Randy Kaplan says
Yet ANOTHER Rosa Tamm winner! I can’t tell you how many times I’ve made this! (Pumpkin seeds are expensive here so I confess to subbing in cheaper sunflower seeds, but I’m going to splurge next time I go to the health store.). These also work well on vegan ciabatta rolls with vegan parmesan on the sauce for a “meatball sub” that is not overly processed, high salt “faux meatballs” from the freezer in the supermarket. Thank you again, Rosa! Your biggest fan!
Rosa says
Thanks so much for the lovely review Randy. I’m thrilled you’ve been enjoying our lentil meatball recipe and love the meatball sub idea. 🙂
Michael says
I followed the recipe exactly and the meatballs came out perfect and were delicious! The recipe was well written and easy to follow and I’ll be making this again soon (and often!). About substituting the pumpkin seeds for walnuts, would I chop the walnuts down so the pieces are about the same size as pumpkin seeds?
Rosa says
Thrilled you enjoyed them, Michael. Yes, use chopped walnuts. 🙂
Solomae says
Would this work with canned lentils?
Rosa says
Hi, I talked about this in the post, and cooked from dried will result in a better texture. As I explained above, you may use canned lentils but be extra careful not to over-process as the mixture will break down quicker.
Solomae says
OK, thank you!
Stacey says
These are the best vegan meatballs I ever tried!!! Even my omnivore husband loved them. I planned to have leftovers to eat this week… but we ate the entire tray plain out of the oven, no sauce. Yum!
Rosa says
That’s awesome, I’m thrilled you both enjoyed these Stacey. 🙂
Holly says
The flavor of these meatballs was delicious! However, we found them dry. What can I do in the future to get a more moist result? Followed the recipe and instructions as written.
Rosa says
Hi Holly, could they have baked a bit too long? Individual ovens will vary, so if yours happens to run hotter, that could be a factor. Did you serve them with a sauce? Served with marinara will keep them very moist as well. Glad you enjoyed them!
Sandra says
Liked this recipe, I adapted a bit with what I had on hand and used ie – sub seeds for bread crumbs. Thank you 💞
Rosa says
So glad you enjoyed Sandra!