Vegetarian Classic Beef Meatballs
Discover a delightful twist on a beloved classic with these Vegetarian Classic Beef Meatballs—a savory, plant-based alternative that captures all the comforting flavors of traditional meatballs without the meat. Made with hearty lentils, umami-rich mushrooms, and a blend of Parmesan cheese, breadcrumbs, and aromatic herbs, these meatballs are perfectly moist, tender, and satisfying. A splash of soy sauce adds depth, while oregano and basil infuse each bite with Italian-inspired flair. Quick to prepare and baked to perfection, they’re ideal for pairing with marinara sauce and pasta, or transforming into a mouthwatering sub sandwich. Perfect for vegetarians craving classic comfort food or anyone looking to introduce more flavorful, meat-free options to their menu!
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Recipe Information
Ingredients
- 1 cup Lentils
- 2.5 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 8 ounces Mushrooms
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Soy sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse and drain the lentils. In a medium pot, bring the lentils and water to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until lentils are tender. Drain any remaining water and let lentils cool.
In a large pan, heat the olive oil over medium heat. Finely chop the onion and garlic, and sauté them in the pan until the onion becomes translucent, about 5 minutes.
Add the chopped mushrooms to the pan and cook for another 5-7 minutes until softened and most of the moisture has evaporated.
Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, breadcrumbs, grated Parmesan cheese, egg, soy sauce, oregano, basil, salt, and pepper.
Mix all the ingredients thoroughly using your hands or a spoon until well combined.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using a tablespoon, scoop out portions of the mixture and form them into 1.5-inch balls. Place each meatball on the prepared baking sheet.
Bake the meatballs in the oven for 20-25 minutes, or until they are firm and lightly browned.
Serve the vegetarian meatballs with your favorite marinara sauce and pasta, or use them as a hearty filling for a sub sandwich.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 5577 mg | 242% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.5 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 682 mg | 52% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2142 mg | 46% | |
*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.
