Vegetarian BBQ Meatballs
Smoky, savory, and packed with wholesome ingredients, these Vegetarian BBQ Meatballs are a mouthwatering twist on a comfort food classic. Made with protein-rich brown lentils, earthy mushrooms, and a medley of aromatic spices like smoked paprika and cumin, these meat-free delights deliver a hearty, satisfying bite in every piece. Parmesan cheese and breadcrumbs create the perfect texture, while a drizzle of tangy BBQ sauce and optional Worcestershire sauce adds a bold, smoky flavor profile. Baked to perfection and finished with a garnish of fresh parsley, these vegetarian meatballs are ideal as a party appetizer, weeknight dinner, or even a barbecue-inspired snack. Easy to make in under an hour, this recipe is a must-try for vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Mushrooms, finely chopped
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 1 cup BBQ sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until tender. Drain and set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the chopped mushrooms and cook until they have released their moisture and are browned, another 5-7 minutes.
In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, Parmesan cheese, egg, BBQ sauce, Worcestershire sauce, cumin, smoked paprika, salt, and black pepper. Mix until thoroughly combined.
Using your hands, form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, then remove from the oven and brush the tops with additional BBQ sauce if desired.
Return to the oven and bake for an additional 10 minutes or until the meatballs are browned and firm to the touch.
Garnish with chopped parsley and serve warm with extra BBQ sauce on the side for dipping.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 79.2 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1265 mg | 97% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2326 mg | 49% | |
*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.
