Moist Baked Lentil Meatballs Recipe
These Moist Baked Lentil Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made with cooked lentils, nutritional yeast, and Italian seasoning, they offer a savory flavor and a satisfying texture. Baked to golden perfection, they are perfect served with pasta, rice, or your favorite sauce for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 meatballs (approximately 1 tablespoon per meatball) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, American-Italian Inspired
- Diet: Vegan
Ingredients
Scale
Meatball Mixture
- 1 1/2 cups cooked lentils (brown or green, canned brown lentils recommended)
- 1 flax egg (or 1 large egg)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast (or parmesan cheese if not vegan)
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp sea salt (or to taste)
- 1 pinch black pepper (to taste)
- 1 1/2 tbsp tomato paste
- 1/2 cup whole wheat breadcrumbs (can use regular breadcrumbs, up to 3/4 cup as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Prepare the Mixture: In a food processor or high-speed blender, combine the cooked lentils, flax egg (or egg), diced onion, minced garlic, nutritional yeast (or parmesan), Italian seasoning, sea salt, black pepper, and tomato paste. Pulse the mixture until ingredients are well combined but still retain some texture; avoid pureeing it into a smooth paste.
- Add Breadcrumbs: Add the whole wheat breadcrumbs and pulse again until incorporated. If the mixture feels too wet to shape, gradually add more breadcrumbs, up to 3/4 cup, until the mixture holds together well but remains moist.
- Form Meatballs: Using clean hands or a tablespoon scoop, portion about 1 tablespoon of the mixture at a time and roll it into balls. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 30 to 35 minutes. Flip them halfway through baking to ensure even browning. The meatballs should be golden brown on all sides when done.
- Serve: Serve the baked lentil meatballs warm with pasta, rice, or your favorite sauce for a hearty and flavorful meal.
Notes
- To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes until gelatinous.
- For a non-vegan version, substitute nutritional yeast with parmesan cheese and use a regular egg instead of the flax egg.
- Adjust breadcrumbs amount to achieve the desired mixture consistency; mixture should be moist but hold its shape.
- These meatballs freeze well; bake or thaw before serving.
Keywords: lentil meatballs, vegan meatballs, baked meatballs, plant-based protein, healthy meatballs, vegetarian dinner, Italian seasoning
Find it online: https://thedishspot.com/moist-baked-lentil-meatballs-recipe/
