Delicious & Easy Vegetarian Lentil Meatballs: A Plant-Based Family Favorite
Get ready to be amazed! These “meatballs” are not just a clever imitation; they are a culinary triumph in their own right. Completely vegetarian and bursting with savory flavors, our lentil meatballs are poised to become your new favorite go-to recipe. Despite their striking resemblance to traditional meatballs, these delightful morsels are 100% plant-based and unbelievably delicious. Whether you enjoy them on their own, nestled in a bed of pasta, served alongside fluffy rice, or smothered in your favorite rich sauce, their versatility and taste are simply unmatched. Prepare to fall in love with a dish that is both nourishing and incredibly satisfying.
Crafting the Perfect Plant-Based Meatball
The magic behind these delightful vegetarian lentil meatballs lies in their carefully selected blend of ingredients. We combine hearty brown lentils with fluffy brown rice, providing a robust base and satisfying texture. Eggs and wholewheat bread act as excellent binders, ensuring the meatballs hold their shape perfectly. But it’s the aromatic vegetables – sweet carrots, savory onions, earthy mushrooms, and pungent garlic – along with a dash of soy sauce and a medley of tasty spices, that truly elevate the flavor profile. Each ingredient plays a vital role in creating a rich, umami-packed experience that will make you forget about traditional meat entirely.
Why Choose Lentils for Your Meatballs?
Lentils are an absolute powerhouse of nutrition and a cornerstone of plant-based cooking. They are an exceptional source of plant-based protein, making these meatballs incredibly satisfying and a great alternative for those looking to reduce meat consumption. Beyond protein, lentils are rich in dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels. They also provide essential minerals like iron and calcium, often harder to find in abundance in vegetarian diets, contributing to strong bones and healthy blood. Furthermore, lentils are incredibly affordable and have a low environmental footprint, making them a sustainable and budget-friendly choice for any kitchen.
For this recipe, brown or green lentils work best as they retain their shape well after cooking, providing the ideal texture for a ‘meatball.’ Red lentils tend to break down more, making them better suited for soups or purees.
An Enjoyable Cooking Experience
Making these lentil meatballs is more than just cooking; it’s an enjoyable culinary experience. Put on some of your favorite music, queue up an inspiring cooking show (we’re currently obsessed with “Chef’s Table”!), and let the process unfold. You’ll find that these vegetarian lentil meatballs are wonderfully quick and simple to prepare, making them an ideal choice for a weeknight dinner or a relaxed weekend cooking project. Despite their ease of creation, they are packed with an incredible array of nutrients and a depth of flavor that will truly surprise and delight your palate.
Batch Cooking for Ultimate Convenience
This recipe yields approximately 25 delicious meatballs, which is typically enough for a hearty pasta and vegetarian lentil meatballs dinner for four. We often enjoy them warm on a pile of spaghetti, and then delight in them cold the very next day – they are absolutely fantastic chilled! The beauty of these meatballs is how wonderfully they hold up, making them perfect for meal prep. Don’t hesitate to make a double batch!
Having a convenient stock of healthy, homemade vegetarian lentil meatballs in your fridge or freezer opens up a world of culinary possibilities. Imagine quickly adding them to a vibrant quinoa bowl, topping a fresh, leafy salad, or creating another quick and satisfying meal with rice or pasta. Your creativity is the only limit! We’re always eager to hear new ideas, so please share your favorite ways to serve them!
Versatile Serving Suggestions for Your Lentil Meatballs
The true beauty of these lentil meatballs lies in their incredible versatility. While they shine brightest atop a generous serving of spaghetti with marinara, don’t limit your imagination! Here are just a few ideas to inspire your next meal:
- Classic Pasta Dishes: Beyond spaghetti, serve them with fettuccine, penne, or rigatoni. Experiment with different sauces like a creamy vegan alfredo, a vibrant pesto, or a spicy arrabbiata.
- Hearty Grain Bowls: Pair them with quinoa, couscous, farro, or brown rice. Add roasted vegetables, a drizzle of tahini sauce, and fresh herbs for a wholesome and satisfying meal.
- Flavorful Salads: Chop them up and add them to a green salad for an extra protein boost. They are particularly delicious in a Mediterranean-style salad with cucumbers, tomatoes, olives, and a lemon-herb dressing.
- Sliders or Wraps: Serve mini meatballs in small buns with a dollop of sauce and some fresh greens for a delightful appetizer or light lunch. Or wrap them in lettuce cups or pita bread with hummus and chopped veggies.
- Soups and Stews: Drop them into your favorite vegetable soup or minestrone during the last few minutes of cooking for added texture and protein.
- Appetizers with Dips: Enjoy them on their own with a variety of dipping sauces like a spicy sriracha mayo, a cool ranch, or a classic garlic aioli.
However you choose to enjoy them, these darling little lentil meatballs, infused with onions, garlic, mushrooms, and a symphony of spices, promise to add tons of flavor and nutritional value to any meal. How will you serve your vegetarian lentil meatballs tonight?
If you’re looking for another delightful lentil recipe, be sure to check out our Lentil, Beets, and Goat Cheese Salad – a perfect complement to a healthy, balanced diet.
Vegetarian Lentil Meatballs
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Author: Alix and Hugo
Total Time: 1 hour 20 mins
Yield: 25 meatballs 1x
Description
These vegetarian lentil meatballs are quick, easy, and incredibly flavorful. They’re packed with wholesome ingredients, making them perfect for a healthy weeknight meal or convenient meal prep. Make a double batch to enjoy for days or freeze for later!
Ingredients
Scale
- 1 diced onion
- 1 cup of chopped carrots
- 1 cup of dry lentils
- 3 cups of water
- 1/2 cup of cooked rice
- 3/4 cup of wholewheat bread (fresh breadcrumbs work best)
- 2 eggs (for binding)
- 3/4 cup of grated cheese (e.g., cheddar or mozzarella)
- 2 tbsp of grated parmesan cheese
- 2 diced mushrooms (cremini or button)
- 1 tbsp of soy sauce (or tamari for gluten-free)
- 1 tsp of rice vinegar
- 1 tbsp of milk (dairy or non-dairy)
- 1 tsp of paprika
- 1/2 tsp of chili powder (adjust to taste for spice)
- 1 tsp of powdered garlic (garlic powder)
- 1 garlic clove (fresh, sliced or minced)
- 1 bay leaf
- 1 sprig of thyme
- 3 sprigs of tarragon (fresh, chopped)
- Salt and pepper to taste
- 1 pound of spaghetti (or your favorite pasta)
- 1 cup of tomato sauce (for serving)
- 8 sundried tomatoes (chopped, for garnish)
- 3 tbsp chives (dried) or 8-10 sprigs of fresh chives (chopped, for garnish)
Instructions
- Begin by thoroughly washing and straining the dry lentils to remove any debris.
- Heat a drizzle of olive oil in a medium-sized pan over medium heat.
- Add the fresh garlic (sliced or minced) and paprika to the pan, cooking for approximately one minute until fragrant.
- Stir in the washed lentils and cook for another minute, allowing them to absorb some of the flavors.
- Pour 3 cups of water into the pan. Bring the water to a boil, then reduce the heat to a simmer.
- Add the bay leaf, thyme sprig, salt, and pepper. Cover the pan and let the lentils cook for 25 minutes, or until tender.
- Meanwhile, in a separate frying pan, heat another drizzle of olive oil over medium heat.
- Add the diced onion and chopped carrots to the frying pan and sauté for 5 minutes until softened.
- Stir in the fresh chopped tarragon and garlic powder, cooking for one minute more until aromatic.
- Add the chili powder and additional pepper, stirring well to combine the spices with the vegetables.
- Pour in the soy sauce and continue to stir, ensuring all ingredients are evenly coated.
- Add the rice vinegar. Keep stirring the mixture to blend the flavors.
- Reduce the heat to low and cook the vegetable mixture for another 5 minutes, allowing the flavors to meld.
- Remove the pan from the heat, then add the diced mushrooms, wholewheat breadcrumbs, and milk. Stir everything together and set aside to cool slightly.
- Once the lentils are cooked, carefully remove and discard the bay leaf and thyme sprig.
- Transfer the cooked lentils to the bowl of your food processor or use an immersion blender.
- Pulse or blend the lentils for about 2 minutes, or until they form a coarse, thick puree. Avoid over-processing, as you want some texture.
- Add the sautéed carrot, onion, mushroom, and breadcrumb mixture to the lentil puree in the food processor.
- Incorporate the cooked rice and grated cheeses (grated cheese and parmesan) into the mixture.
- Finally, add the eggs. Stir everything thoroughly with a spoon or your hands until all ingredients are well combined and the mixture is cohesive.
- Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a non-stick spray.
- Form the lentil mixture into approximately 1-inch balls. Place them onto the prepared baking sheet and bake for 20 minutes, or until golden brown and firm.
- While the meatballs are baking, prepare your spaghetti or chosen pasta according to the package instructions.
- Serve the warm lentil meatballs immediately with your cooked pasta, a generous amount of tomato sauce, chopped sundried tomatoes, fresh or dried chives, and a final sprinkle of parmesan cheese. Enjoy!
- Prep Time: 40 mins
- Cook Time: 40 mins
- Category: Vegetarian
- Cuisine: French