Mini Lentil Meatballs
These Mini Lentil Meatballs are a hearty, protein-packed alternative to traditional meatballs, perfect for vegetarians, vegans, and anyone looking to add a wholesome twist to their meals. Made from tender brown or green lentils, seasoned with Italian herbs, smoked paprika, and fresh parsley, these bite-sized morsels are oven-baked for a golden, crispy exterior while remaining soft and flavorful inside. Parmesan cheese or a vegan alternative adds a savory depth, while breadcrumbs bind the mixture to create the perfect texture. Serve them with marinara sauce for dipping, atop a warm bowl of pasta, or nestled into a fresh grain bowl. Quick to prepare and ready in under 45 minutes, these versatile, crowd-pleasing lentil meatballs are a satisfying addition to weeknight dinners or meal prep sessions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Brown or green lentils, cooked
- 0.75 cups Breadcrumbs
- 0.25 cups Grated Parmesan cheese (or vegan alternative)
- 0.5 cups Yellow onion, finely chopped
- 2 cloves Minced garlic cloves
- 0.25 cups Fresh parsley, chopped
- 1 large Egg (or flax egg for vegan version)
- 2 tablespoons Olive oil
- 1 teaspoons Italian seasoning
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Marinara sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Pulse the cooked lentils in a food processor until they are broken down but not completely smooth. Transfer to a large mixing bowl.
In the same bowl, add breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, parsley, egg (or flax egg), olive oil, Italian seasoning, smoked paprika, salt, and black pepper.
Mix everything together thoroughly until the mixture holds together when pressed. If it's too crumbly, add a splash of water; if it's too wet, add a tablespoon of breadcrumbs.
Scoop about 1 tablespoon of the lentil mixture and roll it into a small ball. Place on the prepared baking sheet. Repeat for the remaining mixture, spacing the balls slightly apart.
Bake in the preheated oven for 20-25 minutes, turning halfway through. The lentil meatballs should be golden brown and firm to the touch.
If desired, warm the marinara sauce in a small saucepan over medium heat. Serve the lentil meatballs with the sauce for dipping or as a topping for pasta, salads, or grain bowls.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 30.9 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1035 mg | 80% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
