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    Home » Recipes » Mains

    Vegan Lentil Meatballs [Oil Free+GF]

    Published: Jan 21, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    4.6K shares
    JUMP TO RECIPE

    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.

    Plate of pasta with tomato sauce and meatballs on top.

    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.

    Jump to:
    • Reader Feedback
    • Why you’ll love these
    • Ingredients
    • Instructions
    • Variations + Substitutions
    • Can I prepare ahead?
    • Storage
    • Expert Tips to make the BEST lentil meatballs
    • More easy vegan lentil recipes
    • 📖 Recipe

    Reader Feedback

    ⭐⭐⭐⭐⭐ 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.
    Fork cutting through a meatball resting on plate of pasta.

    Ingredients

    Here’s everything you’ll need to make our tasty vegan lentil meatballs.

    bowl of lentils, pumpkin seeds, nutritional yeast, seasoning, tomato paste, onion, garlic and carrot on marble counter
    See recipe card for quantities.
    • 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.

    Diced onion and carrots in frying pan.

    Sauté the veggies over medium heat with 1-2 tablespoons of water until softened. (photo 1)

    Food processor with lentils, veggies, tomato paste and seasoning.

    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.

    Pumpkin seeds on top of blended mixture in food processor.

    Process to combine, without pureeing, and then add the pepitas. (photo 3)

    Vegan meatball mixture inside food processor.

    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.

    Hand holding up rolled uncooked vegan meatball.

    Roll the mixture into balls and place them on your baking sheet. (photo 5)

    Baked vegan meatballs on large tray.

    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.
    Meatballs with pasta on left and meatballs with sweet potato noodles on right.

    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

    1. 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.
    2. 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.)
    3. 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.
    4. Use wet hands to shape the balls. This will prevent them from sticking to your hands and fingers, making them easier to roll.
    5. 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

    • Banana Lentil Pancakes [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Red Lentil Pizza Crust [Gluten Free]
    • Baked Lentil Veggie Nuggets

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Plate of pasta with vegan meatballs and tomato sauce on top.

    Vegan Lentil Meatballs [Oil Free+GF]

    Crowd-pleasing vegan lentil meatballs are protein dense, packed with flavour, and absolutely delicious.
    4.97 from 30 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, Canadian, Italian
    Servings: 5 Servings (Makes 20 Meatballs)
    Calories: 214kcal

    Equipment

    Food Processor

    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
    Prevent your screen from going dark

    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.
    Leftovers keep refrigerated for 3-4 days or freeze airtight for up to 3 months frozen.
    Serving size is approx. 4 vegan lentil meatballs.

    Nutrition

    Calories: 214kcal | Carbohydrates: 27g | Protein: 14g | Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 528mg | Potassium: 653mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2154IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 5mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    4.6K shares

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    1. Solomae

      January 21, 2023 at 12:38 pm

      Would this work with canned lentils?

      Reply
      • Rosa

        January 22, 2023 at 8:12 am

        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.

        Reply
        • Solomae

          January 22, 2023 at 8:39 am

          5 stars
          OK, thank you!

          Reply
    2. Stacey

      January 15, 2023 at 6:19 pm

      5 stars
      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!

      Reply
      • Rosa

        January 16, 2023 at 1:54 pm

        That’s awesome, I’m thrilled you both enjoyed these Stacey. 🙂

        Reply
    3. Holly

      May 09, 2022 at 7:54 pm

      4 stars
      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.

      Reply
      • Rosa

        May 10, 2022 at 9:45 am

        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!

        Reply
    4. Sandra

      February 16, 2022 at 8:32 pm

      5 stars
      Liked this recipe, I adapted a bit with what I had on hand and used ie – sub seeds for bread crumbs. Thank you 💞

      Reply
      • Rosa

        February 17, 2022 at 3:54 pm

        So glad you enjoyed Sandra!

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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