I’m excited to share this lentil meatball recipe with you today because it took me forever to figure it out. I knew I wanted to add extra veggies inside and have the texture be perfect. (Like one of those tender meatballs you’d get at a nice Italian restaurant.)
In case you’re new here, I also try to make recipes as easy as humanly possible, which means I start with shortcuts, like using pre-cooked lentils. I tried starting with raw mushrooms pulverized directly into the meatball mixture… but it’s not nearly as nice as cooking the mushrooms with onion first. So just know that taking 10 minutes to cook the mushrooms is worth it.
The result is a delicious vegetarian meatball that’s made without breadcrumbs, so it’s naturally gluten-free. And so delicious!
⭐⭐⭐⭐⭐ Featured Review
“My meat eating boys enjoyed them! They’re not even lentil fans but they all ate them with no complaining! I will definitely make them again. Thanks!” – Katie
Lentil Meatball Ingredients
- Lentils. I start with pre-cooked lentils to save time. You can buy these canned or in a vacuum-sealed pack in the refrigerated section of your grocery store. Or cook green or brown lentils from scratch, if you prefer. (They take about 20 minutes once your water is boiling.)
- Rolled Oats. I initially tested this recipe with cooked brown rice, but since that’s not an ingredient that people always have in the pantry, I landed on using rolled oats instead. Be sure to buy certified gluten-free oats if you need a gluten-free recipe.
- Parmesan Cheese. This acts both as a binder and a breadcrumb substitute. Plus, it adds a salty flavor boost! See the FAQ section below if you need a vegan recipe idea.
- Egg. This is a traditional binder in meatball recipes, and it helps add a more authentic texture to these vegetarian meatballs. Plus, it adds extra protein!
- Veggies. Sautéed onion and mushrooms add much-needed texture, so the meatballs don’t turn out dry or chalky in the center. Cooking them first improves the texture and flavor.
- Pantry Spices. I use dried spices to make the prep work as easy as possible. Oregano, garlic powder, salt, and pepper help create a flavorful mixture. (Note: I always use Real Salt brand when testing my recipes; if you use regular white table salt, you may not need quite as much salt, since they taste different.)
How to Make Lentil Meatballs
Step 1:
Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
Drizzle olive oil in a large skillet over medium-high heat. Sauté the onions and mushrooms until tender, about 8 to 10 minutes. Mushrooms release liquid as they cook, so most of that should evaporate.
Set these aside to cool briefly as you move on to the next step.
Step 2:
In the bowl of a 12-cup food processor fitted with an S blade, add the cooked lentils, Parmesan cheese, rolled oats, egg, dried oregano, garlic powder, salt, and black pepper.
When the vegetables have cooled slightly, transfer them to the bowl. Secure the lid and pulse the mixture several times. It should look relatively uniform but still have a visible texture with oats, onions, and lentils throughout. (See photos for reference.)
If you puree the mixture, the meatballs may develop a mushy center. So, it’s best not to process for too long!
Step 3:
Use a heaping tablespoon or cookie scoop to scoop the lentil meatball mixture from the bowl. Roll it between your hands to form a ball, then set it on the prepared pan. Repeat with the remaining mixture until you make about 24 balls.
Bake at 400ºF for 15 to 20 minutes. When they are done, your home will smell like an Italian restaurant! The balls may feel slightly tender when they are hot from the oven, but they will firm up more as they cool.
Vegetarian Meatball Serving Tips
Simmer these lentil meatballs in your favorite marinara sauce, then serve over your favorite pasta (gluten-free pasta if needed). They have a fantastic flavor!
Storage Tip: Leftover meatballs can be stored in an airtight container in the fridge for up to 5 days. They reheat easily and make an excellent topping for salads or rice bowls.
- 1 tablespoon olive oil
- 1 cup yellow onion , diced
- 8 ounces cremini mushrooms , roughly chopped
- 1 ½ cups cooked lentils (brown or green)
- ½ cup rolled oats (gluten-free if needed)
- ½ cup Parmesan cheese
- 1 large egg
- 1 ½ teaspoons dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
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Drizzle the olive oil in a large skillet over medium-high heat. Saute the onion and mushrooms until tender, about 8 to 10 minutes. The mushrooms will release liquid as they cook, but this will evaporate as you cook them. Set the pan aside to cool briefly.
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Preheat the oven to 400ºF and line a large baking sheet with parchment paper. In the bowl of a 12-cup food processor, combine the lentils, oats, Parmesan, egg, oregano, garlic powder, salt, and pepper. Add the cooked mushrooms and onions when they have cooled down a bit. (You don’t want to scramble the egg or melt your food processor with piping hot veggies.)
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Secure the lid and pulse the mixture several times. It should look relatively uniform, but not pureed. The mixture should stick together well when pressed between your fingers and you should see small chunks of onion and oats throughout. (See photos for reference.)
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Use a heaping tablespoon or cookie scoop to scoop the mixture and roll it between your hands to form a ball. Set the ball down on the lined baking sheet, then repeat with the remaining mixture. You should get approximately 24 balls from this recipe.
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Bake at 400ºF for 15 minutes, or until the vegetarian meatballs smell fragrant and look dry around the edges. Cook for up to 5 minutes more, if needed. The balls will feel tender when you remove them from the oven, but will firm up more as they cool.
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Simmer these in your favorite marinara sauce and serve over pasta for a comforting vegetarian meal. Leftover meatballs can be stored in an airtight container in the fridge for up to 5 days.
Substitution Ideas: I initially tested this recipe with cooked brown rice instead of oats, but rice is a more challenging ingredient to always have on hand. Feel free to use rice instead of oats if you prefer.
Vegan Note: You may be able to use vegan Parmesan and a flax egg to make these vegan, but I haven’t tested that yet. You could also use my vegan meatloaf recipe and turn them into balls for a faster cooking time.
Calories: 252kcal | Carbohydrates: 29g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 807mg | Potassium: 658mg | Fiber: 8g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 4mg
More Recipes to Try
If you try this lentil meatball recipe, please leave a comment and star rating below, letting me know how you like it.
