The Best Vegetarian Meatballs Ever
Get ready to savor *The Best Vegetarian Meatballs Ever*! These hearty, flavor-packed meatballs are made with wholesome ingredients like protein-rich lentils, sautéed mushrooms, and aromatic Italian seasoning, creating the perfect plant-based alternative to classic meatballs. Whether you're vegan (via an easy swap for flax eggs and nutritional yeast) or vegetarian, this recipe delivers on both taste and texture. Baked to golden perfection, these meatballs boast a savory umami kick from soy sauce and Parmesan, balanced by the freshness of chopped parsley. They're easy to prepare, taking just 45 minutes from start to finish, and versatile enough to pair with marinara sauce for pasta night, serve on a sub sandwich, or enjoy as a stand-alone appetizer. Perfect for satisfying cravings without compromising on health or flavor, these vegetarian meatballs are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Cooked green or brown lentils
- 8 ounces Cremini or button mushrooms
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 large Egg (or flax egg for vegan option)
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Finely chop the mushrooms and onion, or pulse them in a food processor until minced.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
Add the mushrooms to the skillet and cook for about 5-6 minutes until they release their liquid and the mixture reduces. Stir in the soy sauce and cook for 1-2 minutes more. Remove from heat and let cool slightly.
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they are mostly broken down but still have some texture.
Add the mushroom-onion mixture to the lentils along with the breadcrumbs, Parmesan cheese (or nutritional yeast), egg, parsley, Italian seasoning, salt, and black pepper. Mix everything until well combined.
Using your hands or a tablespoon, scoop out portions of the mixture and roll them into 1.5-inch balls. Place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through for even browning.
Remove from the oven and allow them to cool slightly before serving.
Serve the vegetarian meatballs with your favorite marinara sauce and pasta, on a sub roll, or as a party appetizer!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 24.4 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1683 mg | 129% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3254 mg | 69% | |
*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.
