Easy Lentil Meatballs (Vegan + GF)

Did you see my Instagram of these meatballs? Did you laugh? Do you like my jokes? Please be my friend.

You guys know I’m on a roll with meatballs.

First were my Easy Vegan Meatballs featuring tempeh, then my Sun-dried Tomato and Basil Meatballs featuring chickpeas. I can’t leave lentils out of the party, so this is my take using green lentils!

This recipe is simple, requiring just 10 ingredients and 30 minutes to prepare (when you start with cooked lentils).

It’s the perfect way to utilize leftover cooked lentils in an exciting, new way. In my opinion, if you put anything atop pasta and red sauce, it’s exciting (what does that tell you about my social life?).

In addition to being simple, these meatballs are also vegan and gluten free, and packed with flavor thanks to fresh parsley, dried herbs, tomato paste, and vegan parmesan cheese.

They get their golden brown crust from vegan parmesan cheese and a quick sauté in a skillet, before finishing off in the oven to help them crisp up even more. While that’s happening, prepare your accompaniments. I went for carrot noodles – because, love – and store-bought marinara sauce to save time.

I hope you all love these meatballs! They’re:

Tender
Flavorful
Healthy
Easy
Quick
& Delicious

Make these for a weeknight meal when you’re looking for something hearty that doesn’t require too much work. Per 4 meatballs, these pack 10 grams of protein! And if you pair them with a quinoa- or brown rice-based gluten free pasta, you’ll get another 5-10 grams protein per serving.

If you try this recipe, let us know! Rate it (once you’ve tried it), leave a comment, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Easy Lentil Meatballs

Print Friendly Version
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Lentil meatballs made with just 10 ingredients in 30 minutes! Savory, tender, flavorful, and perfect atop gluten free pasta or carrot noodles!
Author: Minimalist Baker Recipe type: Entree Cuisine: Italian, Vegan, Gluten Free Serves: 12-13
Ingredients MEATBALLS

• 3 Tbsp (45 ml) 1 tsp olive oil, divided
• 1 shallot, minced
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• 1 flax egg (1 Tbsp (7g) flaxseed meal 2 1/2 Tbsp (37 ml) water)
• 1 1/2 cups (297 g) cooked cooled green lentils (cooked in vegetable stock)
• 1 1/2 Tbsp (5 g) dried Italian seasonings (dried basil oregano)
• 1/4 cup (15 g) fresh Italian parsley
• 1 Tbsp (16 g) tomato paste
• 5-6 Tbsp (25-30 g) vegan parmesan cheese, plus more for coating
• Sea salt and black pepper to taste (~1/4 tsp each)
• optional: 1 Tbsp coconut flour, gluten free oat flour, or panko bread crumbs*

FOR SERVING optional

• Carrot noodles or gluten free pasta
• Marinara sauce

Instructions

1. Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper.
2. Once skillet is hot, add 1 Tbsp olive oil, shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
3. To a food processor, add flaxseed and water and let set for 2-3 minutes.
4. Add cooked, cooled lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not purèed, leaving a little texture.
5. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
6. Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
7. Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
8. Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs. Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
9. As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
10. Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
11. Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Notes *If not gluten free, add 1 Tbsp panko bread crumbs to the filling instead of coconut flour, and mix it with vegan parmesan cheese to coat the outside before cooking, as seen here. This will add a little more texture and flavor!
Nutrition Information Serving size: 1/4 of recipe (~3 meatballs) Calories: 243 Fat: 14.7g Saturated fat: 2.3 g Carbohydrates: 21.2 g Sugar: 2.3 g Sodium: 225 mg Fiber: 8 g Protein: 9.8 g
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