Vegetarian Classic Italian Meatballs
Discover the irresistible charm of Vegetarian Classic Italian Meatballs, a wholesome spin on the beloved Italian classic. Crafted from hearty lentils, savory Parmesan cheese, and aromatic herbs like oregano and basil, these meatballs deliver rich Italian flavors without any meat. A perfectly balanced mixture of breadcrumbs, milk, and a touch of olive oil ensures they hold their shape while staying moist and tender. After pan-frying to golden perfection, they’re simmered in a luscious tomato sauce for a flavor-packed finish. Quick to prepare and ideal for a variety of serving options—try them with pasta, in a sub sandwich, or as a standalone dish—this vegetarian recipe is perfect for weeknight dinners or casual entertaining. Keywords: vegetarian meatballs, Italian recipes, lentil meatballs, healthy Italian meals, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.5 cup finely chopped onion
- 0.25 cup finely chopped fresh parsley
- 2 cloves minced garlic cloves
- 1 large egg
- 3 tablespoons milk
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons vegetable oil (for frying)
- 2 cups tomato sauce
Instructions
In a large mixing bowl, combine the cooked lentils, breadcrumbs, grated Parmesan cheese, chopped onion, parsley, and minced garlic. Mix well to combine all ingredients evenly.
In a separate small bowl, beat the egg and then stir in the milk, olive oil, dried oregano, dried basil, salt, and black pepper.
Pour the egg mixture into the lentil mixture. Stir everything together until the ingredients are well combined and start to hold together.
Using your hands, form the mixture into small, round balls approximately 1.5 inches in diameter. Aim for uniform size for even cooking. This should make about 16 meatballs.
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan.
Cook the meatballs for about 4-5 minutes on each side, or until they are golden brown and crispy. Use tongs or a spatula to gently turn them.
Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess oil.
In a saucepan, heat the tomato sauce over medium heat until it begins to simmer.
Add the cooked meatballs to the sauce and let them simmer together for an additional 10 minutes to allow the flavors to meld.
Serve the vegetarian meatballs hot, either on their own, with pasta, or as part of a sub sandwich.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 4303 mg | 187% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 837 mg | 64% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1567 mg | 33% | |
*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.
