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Completed Vegan Lentil Meatballs plated and scattered on a white surface.
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4.97 from 27 votes

Vegan Lentil Meatballs

These lentil meatballs made with cooked lentils, oats, mushrooms, herbs, and spices make a hearty vegan meatball that’s perfect to add to marinara sauce and serve up with a bowl of spaghetti. They taste great and go together pretty easily!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Cooling15 minutes
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 303kcal
Author: Miranda Rivera

Equipment

Ingredients

  • 1 cup (192 g) dried brown lentils picked over and rinsed
  • 1 bay leaf
  • 2 ¼ cups (540 ml) vegetable broth divided
  • 8 ounces (227 g) mushrooms diced
  • ½ cup (40 g) old-fashioned oats
  • ½ cup (15 g) flat-leaf parsley leaves
  • 1 teaspoon (5 ml) dried oregano
  • ½ teaspoon (2.5 ml) red pepper flakes
  • ½ teaspoon (2.5 ml) dried thyme
  • ½ teaspoon (2.5 ml) dried tarragon
  • 2 Tablespoons (30 ml) olive oil
  • 1 medium white onion diced
  • 4 garlic cloves minced
  • 1 Tablespoon (15 ml) soy sauce
  • salt and pepper to taste, plus a pinch of salt for the onion

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.
  • Add the lentils, bay leaf, and 2 cups (480 ml) of the vegetable broth to a medium saucepan.
    Dried brown lentils in a saucepan for vegan lentil meatballs.
  • Bring to a boil, then reduce the heat to low and simmer for 10 minutes. The lentils should still be a little firm.
    Bay leaf added to brown lentils and vegetable broth in a saucepan.
  • Drain the lentils, discard the bay leaf, and let the lentils cool for a few minutes.
  • Add the mushrooms, oats, lentils, parsley, oregano, red pepper flakes, thyme, and tarragon to a food processor.
    Brown lentils, mushrooms, oats, parsley, and dried herbs in a food processor.
  • Pulse until the mixture is finely chopped but not mushy.
  • Warm the olive oil in a large skillet over medium heat, then add the onion and a pinch of salt.
    process shot of adding onions to pan
  • Cook, stirring often, until the onion is translucent and golden at the edges, about 5 minutes.
    process shot of adding salt to pan
  • Add the garlic and cook, stirring, for about 30 seconds.
    Minced garlic added to sautéed onion in a skillet.
  • Stir in the lentil-mushroom mixture and cook, stirring constantly, until browned, about 5 minutes.
    Lentil and mushroom mixture added to the onion and garlic in the skillet.
  • Add the remaining ¼ cup (60 ml) of vegetable broth and the soy sauce, and cook, stirring constantly, until the liquid is absorbed.
    Soy sauce poured into the lentil meatball mixture in the skillet.
  • Remove the skillet from the heat. If your pan holds heat, like cast iron, transfer the mixture to a heat-safe bowl.
    Lentil meatball mixture stirred in the skillet until the liquid is absorbed.
  • Season with salt and pepper to taste and let the mixture cool until it is comfortable to handle.
  • Scoop up a small handful of the mixture and roll it into a golf ball sized meatball, about 1 ½ inches (4 cm) wide. Repeat with the rest of the mixture.
    Hands shaping the lentil mixture into golf ball sized meatballs.
  • Place the meatballs on the baking sheet, leaving about 1 inch (2.5 cm) of space around each one. You should have about 15 meatballs.
    Fifteen unbaked vegan lentil meatballs spaced out on a lined baking sheet.
  • Bake for 35 minutes, or until golden brown.
    completed Vegan Lentil Meatballs plated and scattered on a white surface

Notes

  • Make the meatballs evenly sized. A Tablespoon or small cookie scoop makes portioning easier.
  • Undercook the lentils a little. They keep cooking in the oven, and slightly firm lentils keep the meatballs from turning soft.
  • Leave space between the meatballs so they brown on all sides. Crowded meatballs can come out wet and soft.
  • Serve them over spaghetti with marinara sauce, or on toothpicks as a party appetizer.
  • Store cooled meatballs in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
  • Thank you to Miranda Rivera for developing this recipe!

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 44g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 406mg | Potassium: 693mg | Fiber: 8g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 5mg
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