Easy Vegetarian Lentil Meatballs Recipe

I recently created a dish that redefines comfort on my table. My Lentil Meatballs Vegetarian blend hearty lentils, infusing hints of garlic and tomatoes into a satisfying bite. This savory recipe brings friends together through its humble ingredients and a burst of natural flavors that remind me of family meals.

I first stumbled upon these lentil meatballs when I was looking for an easy weeknight meal that wouldn’t take forever to prep. I’m always on the hunt for recipes that are both yummy and healthy, and this one really hit the spot.

It starts with a cup of dried green lentils cooked up in 2 cups of veggie broth or water until they’re perfectly soft, then I toss in a finely chopped medium onion and three cloves of minced garlic to give it that extra punch. I add 1/2 cup of rolled oats and 1/2 cup of breadcrumbs mixed with 2 tablespoons of tomato paste, a tablespoon of soy sauce, and a teaspoon of dried Italian herbs to keep it all together with a balanced flavor.

A dash of salt, black pepper, and a hint of red pepper flakes if I’m feeling adventurous rounds it out. Whether you’re into healthy 500 Calorie Meals or vegan dinner ideas, these meatballs are definitely worth a try!

Why I Like this Recipe

I like this recipe because it’s really simple to follow. I can easily mix all the ingredients without feeling overwhelmed and it doesn’t call for any fancy stuff that I might not have lying around.

I also like that it’s a healthy choice since it’s packed with lentils and protein which makes me feel good about what I’m eatin.

Another reason I enjoy this is the flexibility it offers. I can tweak it to suit my needs whether I want to go vegan or gluten free and it always comes out tastin great.

Finally, I love that it lets me be creative in the kitchen. I can add my own twist with extra spices or a favorite sauce which makes every meal feel a bit more special.

Ingredients

• Lentils offer protein and fiber, making them hearty and nutritious for meatballs
• Vegetable broth adds moisture and a subtle flavor aiding in cookin lentils evenly
• Rolled oats provide essential carbohydrates and binding power while keepin the dish tender
• Breadcrumbs enhance texture and help hold ingredients together without altering the natural flavors
• Tomato paste imparts a rich, tangy sweetness that deepens the overall flavor profile
• Onion and garlic contribute aroma and natural sweetness, balancing savory spices perfectly
• Italian herbs add a herby balanced zest that lifts the meatballs from bland to tasty

Ingredient Quantities

• 1 cup dried green lentils (or about 2 1/2 cups cooked lentils)
• 2 cups vegetable broth or water (for cookin the lentils)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup rolled oats (use gluten-free ones if needed)
• 1/2 cup breadcrumbs (can use gluten-free bread crumbs too)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a little kick)
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon olive oil (for cookin if you decide to fry ’em)

How to Make this

1. Rinse 1 cup dried lentils and place them in a medium pot with 2 cups of veggie broth (or water) and bring to a simmer. Let ’em cook for about 20-25 minutes until tender but not mushy, then drain any extra liquid if needed.

2. While the lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft, about 5 minutes; then add the 3 minced garlic cloves and stir for another minute.

3. Transfer the cooked lentils along with the sautéed onion and garlic into a large bowl.

4. Stir in 1/2 cup rolled oats, 1/2 cup breadcrumbs, 2 tablespoons tomato paste, 1 tablespoon soy sauce (or tamari if going gluten-free), 1 teaspoon dried Italian herbs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you want a slight kick.

5. If you like, toss in 2 tablespoons fresh chopped parsley to add a burst of flavor.

6. Mix everything really well so that all the ingredients are combined; sometimes it helps to use your hands to get a good mix.

7. Let the mixture sit for about 5 minutes so the oats absorb some moisture. Then scoop out small portions and roll them into balls.

8. Preheat your oven to 375°F. Arrange the rolled balls on a lightly greased baking sheet and lightly drizzle them with a bit more olive oil.

9. Bake for about 20 to 25 minutes, turning the meatballs halfway through so they brown evenly. You can also fry them in a skillet if you prefer a crispier finish.

10. Serve your lentil meatballs with pasta or rice and your favorite sauce. Enjoy your healthy, protein-packed meal and get creative with any extra spices or sides you like!

Equipment Needed

1. Medium pot for cooking the lentils
2. Measuring cups and spoons
3. Fine-mesh strainer or colander
4. Skillet for sautéing the onions and garlic
5. Chopping board and sharp knife
6. Large mixing bowl
7. Spatula or wooden spoon for stirring
8. Baking sheet (lightly greased, or lined with parchment paper)
9. Oven, preheated to 375°F
10. Optional: Your hands for really mixing all the ingredients together

FAQ

Easy Vegetarian Lentil Meatballs Recipe Substitutions and Variations

• If you don’t have green lentils, try using red lentils. They cook faster and give a slightly different texture.
• If you run out of vegetable broth, water mixed with a veggie bouillon cube works pretty well.
• Instead of rolled oats, you can use quinoa flakes or even ground almonds if you’re looking for a different twist.
• If you can’t find breadcrumbs, crushed gluten-free cereal is a good alternative and adds crunch.
• For soy sauce, coconut aminos is a great substitute, offering a similar savory flavor without the soy.

Pro Tips

1. When you’re cookin the lentils, be sure they dont turn super mushy – you want them just tender because overcooked lentils can make the meatballs fall apart and get too soggy.
2. Let the mixture sit for a few minutes after mixin all the ingredients together, that way the oats can absorb some moisture and help bind everything really nice, making it easier to roll into balls.
3. Taste the mix before you form the balls and feel free to add a little extra salt, herbs or spices if you think it needs more flavor – it’s always better to season in stages so you get the perfect balance.
4. If you’re opting to fry instead of bake, keep the skillet at a medium heat and don’t overcrowd the pan; this helps in gettin that crispy, golden outside without messin up the texture on the inside.