Lentil Meatballs

5 from 1 vote

These Italian-seasoned Lentil Meatballs are juicy, healthy, and packed with flavor. Perfect for pasta dishes, wraps, or salads, they are a delicious way to add plant-based protein to any meal. They are oil-free, gluten-free, vegetarian, and simple to make vegan.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main, Snack

Cuisine: Gluten-free, High Protein, Low calorie, Vegetarian

Keyword: eggs, lentil, oats

Servings: meatballs

Equipment

food processor or hand mixer

Ingredients

¾ cup (150 g) dry brown lentils or 2 ⅓ cups cooked lentils
1 large egg
⅓ cup (30 g) rolled oats gluten-free if needed
⅓ cup (40 g) Parmesan cheese grated
½ tsp onion powder
½ tsp garlic powder
⅓ tsp sea salt more to taste
black pepper to taste

Optional Seasonings

chopped parsley
¾ tsp Italian seasonings or ½ tsp dried oregano + ¼ tsp dried basil
½ tsp smoked paprika
cayenne pepper to taste

Instructions

Cook lentils

Rinse the lentils under cold water and cook them in a pot with enough water to cover for 20 to 25 minutes, until tender but not mushy.
Drain any excess water and let the lentils cool slightly so they are easier to handle.

Make lentil meatballs

With a food processor – Place the cooled lentils in a food processor and pulse a few times until they are mostly mashed but still have some texture. Add rolled oats, Parmesan cheese, egg, and all seasonings. Pulse until everything is well combined and forms a slightly sticky mixture.
With a hand mixer – Place the cooled lentils in a large bowl together with rolled oats, Parmesan cheese, egg, and all seasonings. Using a hand mixer (or a potato masher) quickly mix all ingredients until combined in a dough. Do not over-mix, leave some texture.
Using your hands, form the mixture into small meatballs, about 2 to 3 cm (1 inch) in diameter, and place them on a plate or tray.

Cooking meatballs

Oven method – Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the meatballs on the sheet, leaving a little space between each one.
Bake for 15 to 20 minutes, flipping halfway through, until they are golden brown and firm in the center.
Air fryer method – Preheat your air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the basket, making sure they are not touching. If necessary, air fry in multiple batches.
Cook for 12 to 15 minutes, shaking the basket or turning the meatballs halfway, until they are golden and cooked through.
Skillet method – Heat a non-stick skillet over medium heat with a small drizzle of oil. Place the meatballs in the skillet and cook for 3 to 4 minutes per side until golden brown and slightly crispy on the outside. Remove from the heat and let them rest for a few minutes before serving
Serve warm for the best flavor and texture.

Notes

Storage Directions

To store – Store leftovers in an airtight container in the fridge for up to 4 days. Let them cool completely before storing.
To freeze – For longer storage, freeze them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer for the best texture.

Nutrition