Baked lentil meatballs are a healthy, easy and vegan alternative, perfect for a light main course or for meal prep. Made with simple pantry ingredients, they are compact, flavorful and ideal for freezing.
Baked lentil meatballs are one of those recipes that come in handy more often than you think. They are made with few ingredients, all easily found in the pantry, and let you bring to the table a complete, balanced and tasty vegetarian main course.
In this version I chose to make them without eggs, for a completely vegan recipe, but still compact and well-structured. The result is meatballs soft to the bite, yet with a “meatball-like” texture, that hold their shape well during cooking and can be served in many different ways.
Baking makes them light and perfect to prepare in advance: you can store them in the refrigerator or freeze them, so you’ll always have them ready for a quick lunch or a balanced packed meal. They are great both freshly made and reheated, perhaps accompanied by a vegetable cream or a simple seasonal salad.
A simple recipe born from genuine ingredients that turns into something truly satisfying, to make again whenever you feel like a healthy, no-fuss dish.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Here are other lentil-based recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Lentil Meatballs
- 1 cup canned lentils (drained)
- 1 clove garlic
- 1 tbsp tomato paste
- 1/2 cup breadcrumbs (about 2 oz / 50 g)
- to taste salt
- to taste black pepper
- to taste dried oregano
- 2 tbsp extra virgin olive oil
Tools
- Colander
- Immersion blender
- Bowl
- Baking sheet
Recipe for Baked Lentil Meatballs
Start by draining and rinsing the lentils.
Put them in the blender jar with 1 tbsp tomato paste and 1 tbsp extra virgin olive oil.
Blend the lentils until you get a very thick purée.
Transfer the lentil purée to a bowl and season it with salt, black pepper, dried oregano and one minced garlic clove.
Add about 1/3 cup (40 g) of breadcrumbs.
Stir with a spoon: you should obtain a compact, dry mixture.
Shape the meatballs by rolling a spoonful of mixture between your hands.
Roll each ball in breadcrumbs.
Continue in the same way until all the mixture is used.
Transfer the meatballs to a baking sheet lined with parchment paper and let them rest 30 minutes in the refrigerator.
After half an hour, take the meatballs out of the fridge and add another tablespoon of oil.
Bake the lentil meatballs in a conventional oven at 392°F for 20 minutes, turning them halfway through.
Once ready, serve the baked lentil meatballs immediately.
Baked lentil meatballs: easy, healthy and meatless recipe
These baked lentil meatballs show how a few ingredients are enough to get a simple and genuine dish. Versatile and practical, they easily adapt to any occasion, from a quick lunch to a prepped packed meal. A recipe to keep on hand and make again whenever you want something healthy, tasty and uncomplicated.
If you have an Instant Pot you can prepare Quick and tasty stewed lentils with the Instant Pot
FAQ (Questions and Answers)
Can I cook the lentil meatballs in a pan?
Yes, you can also cook them in a pan with a drizzle of oil, turning them gently until golden. Baking, however, remains lighter and more convenient.
Can the lentil meatballs be frozen?
Yes, you can freeze them either raw or cooked. In both cases, place them well spaced and, once frozen, transfer them to a food bag.
How long do they last in the refrigerator?
They keep in the refrigerator for 2-3 days in an airtight container. Before serving, you can reheat them in the oven or in a pan.
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For questions, curiosities or if you want to collaborate with me, use the contact form below:
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