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These Italian-seasoned Lentil Meatballs are juicy, healthy, and packed with flavor. Perfect for pasta dishes, wraps, or salads, they are a delicious way to add plant-based protein to any meal. They are oil-free, gluten-free, vegetarian, and simple to make vegan.
You can bake them in the oven, cook them in the air fryer, or quickly sear them in a skillet. This recipe is so easy that you can also make it without a food processor!
Looking for ways to use lentils? You should also try my easy lentil curry, crispy lentil patties and high protein lentil salad.
Delicious vegetarian meatballs
I don’t know about you, but I’ve never been a big fan of meat. I could easily live as a vegetarian, happily eating eggs, beans, hummus, and sweet potatoes every day. The rest of my family, though, does not share the same love for plant-based meals, especially my grandma and brother.
In August, while visiting my family in Italy, my dad planned a cookout and asked me to come up with a recipe. I took it as a challenge to prepare a vegetarian dish that even the most hardcore meat eaters would enjoy.
The result was these lentil meatballs, and to my surprise, everyone devoured them, skeptical grandma included. We served them with grilled vegetables, toasted ciabatta, and a classic Italian pasta salad. They were meaty and juicy, yet completely meatless and full of plant protein.
Ingredients and substitutes
This easy lentil meatball recipe comes together with just a few simple pantry staples. Below you’ll find each ingredient explained, along with easy swaps to fit your needs. Exact quantities are listed in the recipe card at the bottom of the post.
- Brown lentils – I like cooking dry lentils at home since they are free from preservatives and excess sodium. You can also save time by using pre-cooked or canned lentils.
- Rolled oats – They work as a binder and help the meatballs hold their shape. For gluten-free, choose certified oats, or swap with almond flour if preferred.
- Egg – A large egg binds the dough and adds flavor. For vegan lentil meatballs, replace it with a flaxseed egg.
- Parmesan cheese – This gives the meatballs a rich, savory flavor. You can swap with pecorino or use nutritional yeast for a vegan option.
- Seasonings – Salt, black pepper, garlic powder, onion powder, and Italian seasoning give these meatballs their flavor. For a spicier kick, add a little paprika or cayenne pepper.
Dietary adaptations
- Vegan lentil meatballs – Replace the egg with a flaxseed egg and use nutritional yeast instead of Parmesan. You can also try vegan shredded cheese if you like.
- Gluten-free lentil meatballs – Use certified gluten-free rolled oats or swap with almond flour for the binder.
How to make lentil meatballs
Below you can find a comprehensive guide on how to make lentil meatballs from scratch, along with step-by-step pictures. I’ve included cooking options in the oven, in the air fryer and in a skillet.
Cook the lentils
Rinse the lentils under cold water and cook them in a pot with enough water to cover for 20 to 25 minutes, until tender but not mushy. Drain any excess water and let the lentils cool slightly so they are easier to handle.
Make the meatballs
- With a food processor – Place the cooled lentils in a food processor and pulse a few times until they are mostly mashed but still have some texture. Add rolled oats, Parmesan cheese, egg, and all seasonings. Pulse until everything is well combined and forms a slightly sticky mixture.
- With a hand mixer – Place the cooled lentils in a large bowl together with rolled oats, Parmesan cheese, egg, and all seasonings. Using a hand mixer (or a potato masher) quickly mix all ingredients until combined in a dough. Do not over-mix, leave some texture.
Using your hands, form the mixture into small meatballs, about 2 to 3 cm (1 inch) in diameter, and place them on a plate or tray.
Cook as desired
- Bake in the oven – Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the meatballs on the sheet, leaving a little space between each one. Bake for 15 to 20 minutes, flipping halfway through, until they are golden brown and firm in the center.
- Cook in the air fryer – Preheat your air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the basket, making sure they are not touching. If necessary, air fry in multiple batches. Cook for 12 to 15 minutes, shaking the basket or turning the meatballs halfway, until they are golden and cooked through.
- Cook in a skillet – Heat a non-stick skillet over medium heat with a small drizzle of oil. Place the meatballs in the skillet and cook for 3 to 4 minutes per side until golden brown and slightly crispy on the outside. Remove from the heat and let them rest for a few minutes before serving
Recipe tips
- Don’t pulse completely – Mix the lentils just until mashed, not into a full puree. Leaving some texture makes the meatballs more satisfying and flavorful.
- Use Parmesan cheese – It adds a savory, cheesy touch and enhances the Italian flavor. Together with the egg, it keeps the meatballs moist even without oil.
- Adjust seasonings – Add salt and spices to taste. You can also mix in chopped parsley or a pinch of cayenne for extra flavor and a little heat.
- Don’t overbake – Cook the meatballs just until golden brown on the outside and tender inside. Overcooking will dry them out.
- Serve warm – They are at their best when warm, with full flavor and the perfect texture. Cold they can be dry and less flavorful.
Serving ideas
- Wraps and sandwiches – Stuff these lentil falafels into whole-grain wraps or oat bread sandwich with lettuce, sliced tomatoes, and a dollop of Greek yogurt or hummus. For a keto meal, use a cottage cheese flatbread. They make a quick, high protein lunch, perfect for lunch boxes at work.
- Hummus or dip bowls – Serve the meatballs alongside a creamy hummus bowl with chopped cucumbers, cherry tomatoes, and olives. They are perfect for a simple dinner or a snack. The combination of lentils and hummus adds extra plant-based protein!
- Spaghetti or pasta dishes – Toss the meatballs into spaghetti with marinara sauce for a meatless Monday meal. For more flavor, sprinkle with a little Parmesan or nutritional yeast.
- Side dish or salad topper – Serve them as a side dish with roasted veggies, grain bowls, or a fresh salad. I love serving them with a drizzle of tahini on top!
How to store and freeze
Store leftover lentil meatballs in an airtight container in the fridge for up to 4 days. Just let them cool completely before storing. Before eating, reheat them in the oven, air fryer, or skillet until warm inside and slightly crispy on the outside.
For longer storage, place leftovers in a freezer-safe container or resealable bag and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven or air fryer. Avoid the microwave, as they can easily get soft.
More high protein comfort foods
If you try this recipe, make sure to leave a 💌 comment and ⭐️ star rating down below letting me know how you liked it. I love hearing from you!
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Cook lentils
Rinse the lentils under cold water and cook them in a pot with enough water to cover for 20 to 25 minutes, until tender but not mushy.
Drain any excess water and let the lentils cool slightly so they are easier to handle.
Make lentil meatballs
With a food processor – Place the cooled lentils in a food processor and pulse a few times until they are mostly mashed but still have some texture. Add rolled oats, Parmesan cheese, egg, and all seasonings. Pulse until everything is well combined and forms a slightly sticky mixture.
With a hand mixer – Place the cooled lentils in a large bowl together with rolled oats, Parmesan cheese, egg, and all seasonings. Using a hand mixer (or a potato masher) quickly mix all ingredients until combined in a dough. Do not over-mix, leave some texture.
Using your hands, form the mixture into small meatballs, about 2 to 3 cm (1 inch) in diameter, and place them on a plate or tray.
Cooking meatballs
- Oven method – Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the meatballs on the sheet, leaving a little space between each one.Bake for 15 to 20 minutes, flipping halfway through, until they are golden brown and firm in the center.
- Air fryer method – Preheat your air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the basket, making sure they are not touching. If necessary, air fry in multiple batches.Cook for 12 to 15 minutes, shaking the basket or turning the meatballs halfway, until they are golden and cooked through.
Skillet method – Heat a non-stick skillet over medium heat with a small drizzle of oil. Place the meatballs in the skillet and cook for 3 to 4 minutes per side until golden brown and slightly crispy on the outside. Remove from the heat and let them rest for a few minutes before serving
Serve warm for the best flavor and texture.
Storage Directions
- To store – Store leftovers in an airtight container in the fridge for up to 4 days. Let them cool completely before storing.
- To freeze – For longer storage, freeze them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer for the best texture.
Serving: 1 meatball | Calories: 73.9kcal | Carbohydrates: 9.6g | Protein: 5.3g | Fat: 1.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 17.8mg | Sodium: 157.3mg | Potassium: 143mg | Fiber: 4.2g | Sugar: 0.3g | Vitamin A: 96.6IU | Vitamin C: 0.6mg | Calcium: 52.8mg | Iron: 1.2mg
