Easy Lentil Meatballs

Introduction

Lentil “meatballs” make a delicious alternative to traditional meatballs and great way to include more nutritious plants foods in your diet.

Lentils are rich in protein and fiber and have the perfect texture to stand-in for meat in dishes like meatballs, shepherd’s pie and sloppy Joe’s.

Combined with mushroom and herbs, these meatballs have plenty of flavour too.

Enjoy with tomato sauce and fresh basil for a simple, hearty plant-based meal that’s sure to be a hit with the whole family.

If you enjoy these, you’ll have to try this chickpea meatloaf next, it’s one of my most popular recipes.

Ingredient Notes

Complete ingredient list with amounts is located in the recipe card below.

• Lentils: This recipe is for brown or green lentils. Do not use red lentils, they’re too mushy.
• Mushrooms: You can use any variety of fresh mushrooms like portobello (remove gills), baby bella, white, shitake or cremini mushrooms. You can also use a mix of mushrooms for more depth of flavours. I do not recommend substituting the mushrooms for this recipe. The flavour cooks out if you’re not a big fan and they add a “meaty” texture and flavour to the final dish.
• Oat Flour: You can use store-bought oat flour or make your own by blending oats in a high-speed blender or food processor. You can substitute all-purpose flour or gluten-free all-purpose flour.
• Flax: Use ground flaxseed.
• Oil: You can use any variety of oil here. I don’t recommend omitting it as it adds moisture and helps with binding.
• Dried Herbs: You can substitute 1-2 tbsp fresh herbs for any of the rosemary, basil, oregano and thyme.

Variations & Additions

1. Walnut : Add texture by adding 1/2 cup chopped walnuts with the rest of the food processor ingredients.
2. Spicy: If you enjoy some heat, add up to 1 tsp red pepper flakes or cayenne pepper, or 2-3 tbsp minced jalapeños.
3. Smoky For a barbecue twist use BBQ sauce instead of tomato paste. You can also add up to 1 tbsp liquid smoke.
4. Sun-Dried Tomato: Add up to 1/2 cup sun-dried tomatoes for more flavour and texture.
5. Cheesy: Add a cheesy flavour by adding 2-3 tbsp nutritional yeast or your favorite vegan cheese shreds into the mixture.
6. Pesto: Mix in 2-3 tbsp pesto. You can also add 2-3 tbsp chopped pine nuts with the pesto.
7. Onion: Cook up to 1 cup diced white onion with the mushroom.

Step-by-Step Instructions

Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper. If you don’t have oat flour on hand, make some by blending a heaping 1/3 cup rolled oats.

Step 1. Cook the lentils according to package instructions, or bring 2 cups of water to a boil in a medium saucepan, add the lentils, cover, reduce to a light simmer and cook for 15-20 minutes until tender.

Quick Tip: Use half water and half broth for extra flavour when you cook the lentils.

Step 2. Add the olive oil and mushrooms to a skillet and cook over low to medium heat until the mushrooms have released all their moisture and are starting to turn golden brown.

Stir them often to prevent burning. This may take up to 15 minutes.

Step 3. Add everything, except for the oat flour, to a food processor.

Once the mushrooms and lentils are done cooking, add those to the food processor as well.

Pulse a few times to combine but avoid over-blending. Some whole lentils and larger pieces of mushroom should remain.

Step 4. Transfer the mixture to a mixing bowl and stir in the oat flour very well. Let the batter rest for 10 minutes.

Step 5. Roll the batter into meatballs a little larger than golf balls.

You should get 12-15 meatballs. Place on the prepared baking tray and give them a light mist of cooking oil.

Bake for 20-25 minutes, rotating the tray after 10 minutes, until they’re firm and golden brown.

Serve the meatballs with tomato sauce and fresh basil, on top of your favourite pasta recipe or on a meatball sub.

FAQs

Storing Instructions

• Fridge: Let them cool then store in a sealed container in the fridge for 5-6 days.
• Freezer: Let cool then freeze on a baking sheet before transfer to a storage container or freezer-safe bag for up to 3 months. Thaw in the fridge.
• Reheating: Reheat in a pan on the stovetop, in the oven or in the microwave until heated to your preference. Can be enjoyed cold too, try adding them to a salad!