Here’s a delicious, hearty recipe for Vegan Lentil Meatballs — packed with protein, flavorful herbs, and perfect for pasta, subs, or as a snack!

Vegan Lentil Meatballs

Introduction (5–6 Paragraphs)

Lentil meatballs are a fantastic plant-based alternative to traditional meatballs. They’re hearty, satisfying, and full of rich, savory flavors that make them perfect for pasta dishes, sandwiches, or as finger food for gatherings. Using lentils as the base not only provides excellent protein and fiber but also creates a tender texture that holds together beautifully when baked or pan-fried.

These meatballs capture the essence of classic Italian flavors through garlic, herbs, and nutritional yeast, which adds a subtle cheesy note without any dairy. The combination of breadcrumbs and flaxseed or chia helps bind the mixture, ensuring the meatballs stay firm yet tender once cooked.

One of the best things about lentil meatballs is their versatility. You can swap spices to suit your taste or add finely chopped veggies like mushrooms or bell peppers for extra moisture and nutrition. They also freeze well, making them a convenient option for meal prep or quick dinners.

Serve your lentil meatballs with marinara sauce and spaghetti for a comforting vegan take on a classic, or pile them into a sub with vegan cheese and fresh basil for a satisfying sandwich. They’re also great served over rice or quinoa with your favorite sauce or dip.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals into your diet, these lentil meatballs are sure to become a favorite. Easy to make, packed with nutrition, and full of flavor — they’re a true crowd-pleaser.

Ingredients

  • 1 cup dried brown or green lentils
  • 2 ½ cups water or vegetable broth
  • 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup breadcrumbs (use gluten-free if needed)
  • 3 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil (for cooking)

Instructions

  1. Cook the lentils: Rinse lentils and add them to a pot with water or vegetable broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until lentils are soft but not mushy. Drain any excess liquid and let cool slightly.
  2. Prepare flax egg: In a small bowl, combine ground flaxseed with water. Let sit for 5 minutes to thicken.
  3. Mix the meatball ingredients: In a large bowl, mash the cooked lentils slightly with a fork or potato masher (leave some texture). Add flax egg, chopped onion, garlic, breadcrumbs, nutritional yeast, herbs, salt, and pepper. Mix until well combined.
  4. Form the meatballs: Use your hands to shape the mixture into 1½-inch balls. If the mixture feels too wet, add a bit more breadcrumbs.
  5. Cook the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and firm, about 8–10 minutes. Alternatively, bake in a preheated oven at 375°F (190°C) for 20–25 minutes, flipping halfway through.
  6. Serve: Enjoy hot with marinara sauce, pasta, or your favorite dipping sauce.

Would you like a gluten-free version or ideas for a lentil meatball sub sandwich?