I have been making these lentil “meatballs” for years and it is hands down one of my favorite recipes! These vegan lentil balls are a plant-based version of Italian meatballs. They make the perfect healthy, comfort food. I like topping the lentil “meatballs” over spaghetti squash or zucchini zoodles with nutritional yeast.
This recipe is rich in plant foods and packed with nutrients and fiber. It is gluten free, vegan, and grain free.
If you’re looking for other Italian-inspired plant-based recipe, check out my Lentil Bolognese recipe.
What You’ll Need:
Lentils: This recipe is, of course, made with lentils. I used dried green lentils.
Vegetables: Carrots, white onion, and garlic are all used in this recipe. Not only do they add a delicious flavor to the meatballs, but these vegetables also serve as prebiotics, which feed in the good bacteria in your gut!
Seeds: Blended pumpkin seeds are used in this recipe instead of grains. They help bind the meatballs together and make them less sticky when forming into balls. They are also a source of healthy fat and vitamins and minerals, including zinc.
Seasoning: Fresh parsley, sea salt, and ground pepper are all used to season this recipe.
Avocado Oil: I like using avocado oil when I am cooking at high temperatures because it has a high smoke point.
How To Make Lentil Balls:
1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool and dry.
2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Saute in a frying pan with avocado oil, sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.
3. Set oven to 400 deg.
4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt and pepper to taste. Blend until smooth. If the mixture is dry and not blending easily, add a couple of tablespoons of filtered water to help blend. Once the mixture is smooth, add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.
5. Coat a baking dish with avocado oil or line with parchment paper.
6. Form the mixture into balls and place on baking dish.
7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.
Enjoy! I like to top the vegan lentil meatballs over spaghetti squash or zucchini noodles.
I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!
Lentil Meatballs
Equipment
- Food Processor
- Strainer
- Pot
- Oven
Ingredients
- 3/4 cup Green Lentils dried
- 1 Carrot medium
- 1/2 White Onion
- 3 cloves Garlic
- 1/2 cup Pumpkin Seeds unsalted
- Handful Fresh Parsley
- pinch Sea Salt
- pinch Ground Pepper
- Avocado Oil
Instructions
- Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool and dry.
- Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Saute in a frying pan with avocado oil, sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.
- Set oven to 400 deg.
- Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt and pepper to taste. Blend until smooth. If the mixture is dry and not blending easily, add a couple of tablespoons of filtered water to help blend. Once the mixture is smooth, add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.
- Coat a baking dish with avocado oil or line with parchment paper.
- Form the mixture into balls and place on baking dish.
- Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.
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