These simple lentil Vegan Meatballs show you don’t want floor beef to get massive, cozy, basic meatball taste. Lentils aren’t simply extremely budget-friendly—they’re additionally surprisingly excessive in protein, giving these vegan meatballs some severe endurance. Caramelized onions add deep savory sweetness, and a pinch of fennel seed brings that unmistakable Italian vibe. They’re hearty, comforting, and ideal for anybody craving a plant-based twist on a basic. (I all the time am!) To not point out, you may make this complete recipe for simply over $5!
Pin this recipe for later!
All recipes are rigorously examined in our Nashville Take a look at Kitchen to make sure they’re simple, inexpensive, and scrumptious.
Do-it-yourself Vegan Lentil Meatballs
Experimenting with critically good do-it-yourself alternate options to basic meat recipes is my JAM (particularly once they use easy, inexpensive components as an alternative of dear vegan meat substitutes!) I’ve spent years taking part in with plant-based consolation meals, and my aim is rarely to make one thing that appears like a tragic substitute. I needed these vegan meatballs to have the identical savory, umami-rich taste of basic do-it-yourself meatballs, so I borrowed the mushroom, walnut, and sun-dried tomato base from my lentil loaf and turned it into a young, bite-sized pasta-night staple.
Vegan meatballs can go mushy quick if the bottom has an excessive amount of moisture, so this recipe begins by browning the mushrooms and onions till the additional liquid cooks away. From there, the flax ‘egg’, breadcrumbs, and barely agency lentils assist the combination bind into scoopable meatballs with tender facilities. I additionally give these lentil meatballs a fast breadcrumb coating, which helps the surface toast up within the oven so they really maintain collectively as soon as they’re served with sauce! They absorb no matter sauce you toss them with, however keep in meatball kind. My household loves these piled onto spaghetti with numerous pasta sauce.
- Use barely agency lentils. I like to recommend brown/inexperienced lentils for these vegan meatballs as a result of they maintain their form higher than softer purple or yellow lentils. Prepare dinner them till they’re tender however nonetheless have just a little construction. Overcooked lentils could make the combination too delicate and tougher to roll. Full cooking directions for lentils are within the recipe card notes under!
- Prepare dinner the mushrooms till the additional moisture is gone. Mushrooms launch numerous water as they cook dinner, then that moisture evaporates, and the mushrooms begin to brown. That browning is what builds the savory, meaty taste. Cooking off the liquid additionally retains the meatball combination thick as an alternative of mushy.
- Let the flax ‘egg’ thicken. I exploit a combination of floor flax and water to interchange the egg usually utilized in different meatball recipes. Let it sit for a couple of minutes till it appears to be like barely gelled; that thicker texture helps bind the lentils, breadcrumbs, and veggies collectively.
- Pulse, don’t puree. While you add all of the components to the meals processor in step 8, pulse simply till the combination is sticky and thick. Just a few seen lentils are an excellent factor as a result of they provide these veggie meatballs a heartier texture as an alternative of turning the combination right into a paste.
- Bake earlier than including a sauce. Baking helps the breadcrumb coating toast and offers the surface of those vegan meatballs time to set. I don’t advocate letting them simmer in a sauce for a very long time, as an excessive amount of liquid and motion can soften the surface and make them extra delicate.
Vegan Meatballs
Value $5.22 recipe / $0.65 serving
These Vegan Meatballs are made with lentils, mushrooms, walnuts, and sun-dried tomatoes for a comfortable, completely plant-based, meatless dinner!
-
Collect components and preheat oven to 375℉. In case your lentils aren’t already cooked, see the recipe card notes under for directions on how one can cook dinner lentils.
-
In a dry sauté pan, toast fennel seeds and walnut items till aromatic over medium-low warmth, stirring typically to keep away from burning. Do that for round 4 minutes. You’ll have the ability to scent the fennel and a heat scent from the walnuts flippantly toasting. Take away from the pan and put aside.
-
In the meantime, thinly slice half an onion (or cube it if that’s simpler for you) and add to the identical pan with 1 Tbsp sun-dried oil (or olive oil). Flip the warmth as much as medium. Stir the onions often; we wish them to caramelize, not burn!
-
Make the “flax egg” by combining the bottom flax and water. Stir effectively and let it sit whilst you proceed with the recipe.
-
Clear and quarter mushrooms, chop garlic, and sun-dried tomatoes.
-
Add mushrooms, garlic, salt, pepper, and chili flakes to the sauté pan.
-
Stir and cook dinner till the mushroom onion combination is browned and the entire mushrooms have softened, about 5 minutes. As soon as cooked, take away from the warmth and permit them to chill.
-
To a meals processor, add the cooked lentils, toasted walnuts and fennel seeds, flax egg, soy sauce, Italian seasoning, sun-dried tomatoes, mushroom and onion combination, and half the breadcrumbs.
-
Pulse till a sticky, thick combination kinds. It’s okay should you nonetheless see some complete lentils.
-
Scoop 1 Tbsp of the lentil meatball combination out at a time and flippantly roll it within the remaining breadcrumbs.
-
Organize the veggie meatballs on lined cookie sheets and provides them a twig with cooking oil to assist toast up the breadcrumbs properly! Bake for 20-25 minutes, gently shaking the baking sheet about midway via. Garnish with recent parsley and serve!
See how we calculate recipe prices right here.
**Oil packed sun-dried tomatoes are the simplest choice as they’re prepared to make use of. If you happen to’re utilizing dehydrated sun-dried tomatoes, rehydrate them in oil or sizzling water first. For this recipe, I like to recommend rehydrating them in olive oil (this can take some time, so begin the method within the morning or the day earlier than you propose to make your meatballs). You should use the sun-dried tomato-infused olive oil on this recipe, giving them further taste!
***Mushrooms make up an enormous a part of the ‘meaty’ taste and texture. I exploit white button mushrooms for the worth, however you should utilize different mushrooms like cremini or portobello. There isn’t an equal substitute for the mushrooms on this specific recipe.
****For lentil meatballs, barely firmer brown/inexperienced lentils are best—they maintain collectively higher when combined with breadcrumbs and different components. Canned lentils can work in a pinch, however drain them very effectively first.
Flax Seed Egg: The flax ‘egg’ is made by mixing floor flaxseed with water till it thickens barely, which helps bind the vegan meatballs collectively. If you happen to’re not protecting this recipe vegan, you’ll be able to exchange the flax egg with 2 giant eggs.
Learn how to Prepare dinner Lentils (makes 5-6 cups as soon as cooked): Rinse 2 cups dry brown lentils and pick any particles. Add them to a pot with 6-8 cups of sizzling water and optionally available seasonings like a pinch of salt, bay leaf, or aromatics. Carry to a boil, then cut back the warmth and simmer gently, partially lined, for 15-20 minutes or till tender however not mushy. Drain any extra liquid. This makes about 5-6 cups of cooked lentils, and you should utilize them in any lentil recipe you want! If you happen to’re avoiding leftovers, use ~¾ cup dry lentils and a couple of cups of sizzling water to make about 2 cups of cooked lentils.
Serving: 1serving (4 meatballs)Energy: 145kcal (7%)Carbohydrates: 21g (7%)Protein: 8g (16%)Fats: 4g (6%)Sodium: 480mg (21%)Fiber: 6g (25%)
how one can make Vegan Meatballs step-by-step images
Collect all of your components and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Toast the fennel seeds and walnuts: Add 1 tsp fennel seeds and ¼ cup walnut items to a dry sauté pan. Toast over medium-low warmth for about 4 minutes, stirring typically, till the walnuts scent heat and nutty and the fennel is aromatic. Hold an in depth eye on them in order that they don’t burn. Take away from the pan and put aside.
Caramelize the onions: Whereas the walnuts and fennel seeds toast, julienne (thinly slice) ½ yellow onion. It’s also possible to cube it if that’s simpler.
As soon as the walnuts and fennel seeds are toasted and faraway from the pan, add 1 Tbsp sun-dried tomato oil (or olive oil) to the identical pan, then flip the warmth to medium. Add the onion and cook dinner, stirring often, till softened and flippantly caramelized. You need the perimeters golden and sweet-smelling, not darkish or burnt.
Make a flax egg: Make the flax egg by stirring collectively 2 Tbsp floor flax and 6 Tbsp water in a small bowl. Let it sit whilst you proceed with the recipe. It ought to thicken right into a gel-like combination after a couple of minutes, which helps bind the meatballs collectively.
Prep the recent components: Clear and quarter 8 oz. white button mushrooms. Chop 2 garlic cloves and ¼ cup sun-dried tomatoes.
Sauté the mushrooms and garlic: Add the quartered mushrooms, chopped garlic, 1 tsp salt, ½ tsp black pepper, and ⅛ tsp chili flakes to the pan with the onions. Prepare dinner for about 5 minutes, stirring often, till the mushrooms have softened, launched their moisture, and browned.
The combination ought to look darker, shiny, and pretty dry, not watery. Take away the pan from the warmth and let the combination cool barely.
Mix the components: Add 2 cups cooked lentils, the toasted walnuts and fennel seeds, the thickened flax egg, 1 Tbsp soy sauce, 1 Tbsp Italian herb seasoning, ¼ cup sun-dried tomatoes, the cooked mushroom-onion combination, and ¼ cup plain breadcrumbs to a meals processor.
Pulse till a thick, sticky combination kinds. Don’t over-process it into a totally easy paste; it’s okay should you nonetheless see just a few complete lentils and small bits of mushroom or walnut. The combination ought to maintain collectively when pressed. If the combination feels too delicate to roll, let it relaxation for 10-Quarter-hour to permit the breadcrumbs to take in any moisture. If it feels dry and crumbly, pulse just a few extra instances or add a tiny splash of water or sun-dried tomato oil.
Roll in breadcrumbs: Add the remaining ¼ cup plain breadcrumbs to a shallow bowl. Scoop the lentil combination 1 Tbsp at a time, gently form it into small meatballs, then flippantly roll each within the breadcrumbs. If the combination feels too sticky, flippantly dampen your fingers as you roll.
Bake: Organize the veggie meatballs on the ready baking sheet, leaving just a little house between each. Flippantly coat the tops with cooking spray to assist the breadcrumbs toast and switch golden.
Bake for 20-25 minutes, gently shaking the baking sheet midway via, till the meatballs are agency, flippantly browned, and crisp on the surface. Garnish with recent parsley, and serve heat. Get pleasure from!
Serving Strategies
My favourite technique to serve these vegan meatballs is the basic manner: piled over spaghetti with heat marinara sauce and just a little recent parsley. They’re additionally SO good with my angel hair pasta pomodoro as a result of the sunshine, garlicky tomato sauce retains the entire meal vivid and recent whereas nonetheless supplying you with a comfortable pasta-night really feel.
This recipe makes 8 servings, with 4 meatballs per serving, so it’s nice for household dinners, meal prep, or freezing just a few for later. It’s also possible to tuck the meatballs into toasted rolls for vegan meatball subs, serve them as a celebration appetizer with a balsamic glaze or your favourite dipping sauce, or spoon them over olive oil mashed potatoes with a mushroom herb gravy for the coziest consolation meals dinner.
This recipe makes an enormous batch of vegan meatballs, which implies future-you will get a straightforward dinner win. To freeze earlier than baking, scoop and roll the combination, coat in breadcrumbs, then freeze on a parchment-lined baking sheet till strong. Switch the meatballs to a freezer bag or container, then bake straight from frozen (add just a few further minutes to the full baking time). I skip thawing as a result of the breadcrumb coating can absorb moisture and never get as toasty.
Storage & Reheating
Retailer leftover vegan meatballs in an hermetic container within the fridge for 3-4 days. The breadcrumb coating will soften just a little as they sit. They’ll nonetheless style nice, however reheating them within the oven or air fryer brings again the perfect texture!
Reheating
Reheat leftovers within the oven or air fryer at 350ºF till sizzling all through and flippantly crisp on the surface. The microwave works in a pinch, however they’ll end up softer (which is nice for sandwiches and wraps, I’d say!)
Freezer
To freeze baked vegan meatballs, allow them to cool fully, then freeze them in a single layer on a parchment-lined baking sheet till strong. Switch to a freezer bag or container and freeze for as much as 3 months. Reheat from frozen within the oven or air fryer till sizzling all through.
Bought Leftover Lentils? Attempt These Recipes Subsequent:
- My Lentil Loaf brings all of the nostalgic meatloaf-style consolation, however retains issues completely vegan with lentils, veggies, and pantry staples.
- This Vegan Lasagna makes 12 servings, which is the type of big-batch dinner I would like when consolation meals meets meal prep!
- Lentil Bolognese makes use of a basic onion, carrot, and celery base, then provides garlic, basil, oregano, and crushed purple pepper for a comfortable taste.
