3 lentil meatballs with tomato sauce topped with fresh basil in a bowl.

Lentil Meatballs

  • Author: Deryn Macey
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 minutes
  • Yield: 14 meatballs 1x
  • Category: Main Dish
  • Cuisine: Amercian
  • Diet: Vegan

Hearty, “meaty” vegan meatballs made with lentils and mushrooms! Enjoy these delicious plant-based meatballs with pasta and your favourite tomato sauce such as marinara or bolognese.



  • 1 cup dried brown lentils (190 g)
  • 8 oz baby bella or cremini mushrooms, diced small (125 g)
  • ¼ cup oat flour (30 g)
  • 2 tbsp ground flax (14 g)
  • 5 tbsp warm water (75 mL)
  • 1 tbsp olive oil (15 mL)
  • 2 tbsp tomato paste (28 g)
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 3 cloves garlic, peeled and minced (15 g)
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary leaves
  • 1 tsp onion powder
  • 1/2 tsp ground thyme
  • 1 tsp salt
  • 1 tsp coarse black pepper


  1. Rinse and cook lentils according to package directions. Drain. If you don’t have instructions, bring 2 cups of water to a boil in a medium sauce pan. Add the lentils, cover and simmer lightly for 15-20 minutes until tender. Drain off any excess water and set aside.
  2. Preheat oven to 350 and line a baking sheet with parchment paper.
  3. Add olive oil to a saucepan and cook the diced mushrooms over low to medium heaat until they have released all moisture and turn golden (about 15 minutes). Stir often to prevent burning.
  4. Add the remaining ingredients except for the oat flour to a food processor. 
  5. Once mushrooms and lentils are cooked, add to food processor as well. Pulse several times until it resembles ground meat. 
  6. Transfer mixture to a large mixing bowl and stir in the oat flour very well. Let rest for 10 minutes for flour to absorb moisture.
  7. Roll into balls a bit larger than a golf ball and spread out on baking sheet. You should get 12-15 meatballs. Mist with a light coating of olive oil cooking spray or use an oil mister to spray with a light mist of any cooking oil.
  8. Bake for 20-25 minutes, rotating the tray after 10 minutes, until they are firm and golden brown.
  9. Enjoy with your favourite tomato-based sauce and/or pasta of choice.


Serving: Serve with tomato sauce, pasta or zucchini or carrot noodles and fresh basil. Try them on a toasted submarine with marinara sauce or bolognese sauce and vegan parmesan. Enjoy warm or cold on salads.

Storing: Cooked meatballs can be stored in the fridge for up to 5 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge. Reheat in the microwave, stovetop in a pan or in the oven until heated to your preference.


  • Serving Size: 1 meatballs
  • Calories: 77
  • Sugar: 1 g
  • Sodium: 170 mg
  • Fat: 1.4 g
  • Carbohydrates: 12 g
  • Fiber: 2.3 g
  • Protein: 4.5 g

Keywords: vegan meatballs, lentil meatball recipe