Vegetarian Classic Meatballs with Tomato Sauce
Satisfy your comfort food cravings with these irresistible Vegetarian Classic Meatballs with Tomato Sauce, a meatless spin on the beloved Italian favorite. Made with nutrient-packed lentils, savory Parmesan cheese, and fragrant herbs like parsley and oregano, these vegetarian meatballs boast incredible flavor and a perfectly tender texture. Baked to golden perfection and simmered in a rich and aromatic tomato sauce, this dish is a hearty and wholesome choice that even meat lovers will adore. Quick and easy to prepare in just an hour, it’s a versatile recipe that pairs beautifully with spaghetti, garlic bread, or a fresh green salad. Perfect for weeknight dinners or special occasions, these vegetarian lentil meatballs are sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 0.25 cup chopped fresh parsley
- 1 grated garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 28 ounces canned crushed tomatoes
- 0.25 cup chopped fresh basil leaves
- 1 teaspoon sugar
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese, egg, parsley, grated garlic, oregano, onion powder, salt, and black pepper. Mix well until the mixture holds together when shaped.
Using your hands or a spoon, form the mixture into about 16 meatballs, approximately the size of a golf ball.
Place the formed meatballs on a baking sheet lined with parchment paper and lightly brush them with 1 tablespoon of olive oil.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
While the meatballs are baking, prepare the tomato sauce. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the canned crushed tomatoes and bring to a simmer. Stir in the fresh basil leaves and sugar, and season with salt and pepper to taste.
Let the sauce simmer for about 10 minutes, stirring occasionally, until it slightly thickens.
Once the meatballs are done baking, carefully add them to the tomato sauce and gently stir to coat the meatballs evenly with the sauce.
Let the meatballs simmer in the sauce for another 5-10 minutes to absorb the flavors.
Serve the vegetarian meatballs hot, garnished with extra Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 49.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 908 mg | 70% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3917 mg | 83% | |
*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.
