Name: Lentil Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: ¾ cup dry brown lentils (or 2 ⅓ cups cooked lentils); 1 large egg; ⅓ cup rolled oats (gluten-free if needed); ⅓ cup Parmesan cheese, grated; ½ tsp onion powder; ½ tsp garlic powder; ⅓ tsp sea salt (more to taste); Black pepper, to taste; Optional: Chopped parsley; Optional: ¾ tsp Italian seasonings (or ½ tsp dried oregano + ¼ tsp dried basil); Optional: ½ tsp smoked paprika; Optional: Cayenne pepper, to taste

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Why You’ll Love This Recipe

These lentil meatballs offer the perfect balance of texture, flavor, and nutrition. Whether you’re looking for a meatless meal, a creative way to use lentils, or a satisfying dish the whole family will enjoy, these meatballs deliver. They’re:

Ready in under 30 minutes
Perfect for meal prep
Full of Italian flavor
Versatile for many dishes
Free from gluten and refined oils
Easy to make vegan by substituting the egg and Parmesan

Lentil Meatballs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup dry brown lentils, or 2 ⅓ cups cooked lentils
1 large egg
⅓ cup rolled oats, gluten-free if needed
⅓ cup 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

Directions

1. Cook the Lentils:
Rinse the lentils thoroughly and place them in a pot with enough water to cover. Cook for 20 to 25 minutes until tender but not mushy. Drain and let them cool slightly.

2. Blend the Ingredients:
Using a food processor: Pulse the lentils a few times until partly mashed. Add the oats, Parmesan, egg, and seasonings. Pulse again until well combined into a slightly sticky mixture.

Using a hand mixer or potato masher: Add lentils, oats, Parmesan, egg, and seasonings to a bowl. Mix until combined but not overly smooth — some texture should remain.

3. Form the Meatballs:
With clean hands, roll the mixture into meatballs about 1 inch in diameter.

4. Cook the Meatballs:

Oven Method: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Place meatballs evenly on the tray. Bake for 15–20 minutes, flipping halfway through.
Air Fryer Method: Preheat to 375°F (190°C). Arrange meatballs in a single layer. Air fry for 12–15 minutes, shaking or flipping halfway through.
Skillet Method: Heat a non-stick skillet over medium heat with a small amount of oil. Cook meatballs for 3–4 minutes per side until golden and crisp.

Serve warm for the best taste and texture.

Servings and timing

Yield: 12 meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use vegan Parmesan or nutritional yeast.
Spicy Kick: Add extra cayenne or red pepper flakes.
Cheesy Twist: Mix in shredded mozzarella or vegan cheese for extra richness.
Grain Swap: Try quinoa flakes or crushed rice cakes instead of oats.
Herb Blend: Use fresh basil or thyme for enhanced flavor.

Storage/Reheating

To store:
Let the meatballs cool completely. Store in an airtight container in the refrigerator for up to 4 days.

To freeze:
Place cooled meatballs on a tray to freeze individually, then transfer to a freezer-safe bag or container for up to 3 months.

To reheat:

Oven: Bake at 350°F (175°C) for 10–12 minutes.
Air Fryer: Heat at 350°F (175°C) for 5–7 minutes.
Microwave: Warm in 30-second intervals until heated through.

FAQs

How do I make these lentil meatballs vegan?

Simply replace the egg with a flax egg and use vegan Parmesan or nutritional yeast.

Can I use canned lentils instead of cooking my own?

Yes, just be sure to drain and rinse them well. You’ll need about 2 ⅓ cups of cooked lentils.

Are these meatballs gluten-free?

Yes, as long as you use certified gluten-free oats.

Can I make these ahead of time?

Absolutely. You can make and refrigerate the mixture a day in advance, or freeze the uncooked meatballs for later use.

What type of lentils work best?

Brown or green lentils work well because they hold their shape and have a hearty texture.

Can I pan-fry these without oil?

If using a good non-stick skillet, you can skip the oil. Just monitor closely to prevent sticking or burning.

Do I need a food processor?

No. You can use a hand mixer or even mash everything manually with a potato masher.

How do I serve these?

They’re great with pasta and marinara, in wraps, over salads, or with a dipping sauce.

Can I double the recipe?

Yes, it scales well. Just make sure not to overcrowd the pan or baking tray.

How do I keep the meatballs from falling apart?

Ensure the mixture is sticky enough to hold together. If too dry, add a splash of water or more egg. If too wet, add extra oats.

Conclusion

Lentil meatballs are a delicious, wholesome, and satisfying alternative to traditional meat-based options. Whether baked, fried, or air-fried, they’re bursting with Italian flavor and perfect for adding a plant-based boost to any meal. With endless serving possibilities and easy customizations, this recipe is sure to become a regular in your rotation.