Vegetarian Cheese-Stuffed Meatballs
Get ready to level up your vegetarian cooking game with these irresistible Vegetarian Cheese-Stuffed Meatballs! Packed with protein-rich lentils, hearty walnuts, and savory breadcrumbs, these meat-free meatballs deliver a satisfying bite without sacrificing flavor. Each one is filled with gooey, molten mozzarella cheese that melts into perfection as they bake in a blanket of zesty marinara sauce. Fresh herbs like basil and parsley add vibrant aroma, while Parmesan and garlic lend a rich, umami depth. Perfect as an appetizer, a pasta topper, or the star of your next Italian-inspired dinner, these meatballs prove that vegetarian meals can be just as indulgent as their meaty counterparts. Ready in under an hour, they’re a crowd-pleaser for vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 1 cup cooked brown lentils
- 0.5 cup walnuts
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley
- 1 egg
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces whole milk mozzarella cheese, cubed
- 2 tablespoons olive oil
- 2 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the cooked lentils, walnuts, and breadcrumbs. Pulse until the mixture resembles a coarse meal.
Add Parmesan cheese, basil leaves, parsley, egg, garlic, oregano, salt, and black pepper to the food processor. Blend until well combined and the mixture holds together when pressed.
Form the mixture into approximately 16 meatballs, about 1.5 inches in diameter, making sure each meatball is strongly packed.
Take a cube of mozzarella cheese and press it into the center of each meatball, then reshape the mixture around the cheese to fully encase it.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
Transfer the browned meatballs to the prepared baking sheet.
Pour the marinara sauce over the meatballs, ensuring they are well-coated.
Bake in the preheated oven for 20 minutes, or until the meatballs are firm and heated through.
Remove from oven and allow to cool slightly before serving. Enjoy these vegetarian cheese-stuffed meatballs warm with additional marinara sauce if desired.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 32.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 30.6 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1853 mg | 143% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1402 mg | 30% | |
*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.
