These lentil meatballs are healthy, hearty, savory, and loaded with flavor. They’re tender on the inside and super crispy on the outside. Perfect for when you’re craving something comforting, but not too heavy.
Most of the ingredients are staples you probably have sitting in your pantry!
As for what I pair these lentil meatballs with, I usually opt for spaghetti squash. It’s healthier and lends itself well to sauces. Other times, I just eat them on their own as a snack. The combinations are endless. You can add them to your pastas, sandwiches, or salads — the list goes on.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
½ small white onion, chopped
1-2 cloves garlic, minced
1 egg or 1 flax egg (1 tablespoon flaxseed meal + 2-1/2 tablespoons filtered water)
1-½ cups cooked green lentils (cooked in vegetable stock), cooled
1 tablespoon dried basil
1 tablespoon Italian seasoning
¼ cup fresh Italian parsley, chopped
1 tablespoon tomato paste
5-6 tablespoons vegan parmesan cheese
Sea salt and black pepper, to taste
½ teaspoon red pepper flakes (optional)
1 cup gluten-free oat flour or bread crumbs
FOR SERVING (OPTIONAL):
Spaghetti squash or pasta and marinara sauce
Preheat oven to 400 degrees F.
Cut spaghetti squash lengthwise using a sharp knife (be careful!) and scoop the seeds with a spoon.
Line a large baking sheet with foil.
Thinly coat the interior with olive oil, add a pinch of sea salt, then place cut-side down on baking sheet.
Roast for 35-45 minutes, depending on size, or until a knife can easily pierce the skin and flesh.
Remove from the oven.
When ready to serve, use a fork to scoop out the spaghetti squash noodles.
Preheat the oven to 375 degrees F and heat a skillet over medium heat until hot.
In a small bowl, add ground flax and water and let it sit for 3-4 minutes (if substituting egg).
Add 1 tablespoon olive oil to the skillet, add garlic and onions, and sauté until it’s golden brown. Remove from heat.
Add the cooked lentils, 1 teaspoon olive oil, sautéed garlic and onions, dried basil, Italian seasoning, fresh parsley, tomato paste, vegan parmesan cheese, red pepper flakes, and a pinch each of salt and pepper.
Pulse until it’s combined and dough-like.
Taste and adjust the seasonings, as needed. If the mixture is too wet, add more oat flour or bread crumbs.
WHEN READY TO ROLL AND COOK:
Roll the lentil mixture into 1-½ inch balls, then it roll in the vegan parmesan cheese and/or breadcrumbs if you want more texture and flavor. Arrange on a baking sheet lined with parchment paper.
Reheat the skillet over medium heat. Add 1 tablespoon olive oil and half of the meatballs once it’s hot. Brown them for 4-5 minutes or until golden brown. Roll the balls around to cook evenly on all sides.
Transfer to a baking sheet and into a preheated oven. Add the remaining olive oil to the skillet, sauté the remaining meatballs, then transfer them to oven and bake for 10-15 minutes.
In the meantime, prep your pasta, spaghetti squash noodles, and marinara sauce.
Remove the meatballs from the oven and let them cool slightly. Then serve over noodles with marinara sauce.
Best when fresh. Store leftovers in an airtight container in the freezer for up to 3-4 weeks.