Ingredients You’ll Need
These vegetarian meatballs have an Italian-inspired flavor, featuring dried oregano and Parmesan cheese. They come together quickly when you keep a can of cooked lentils on hand! Instead of breadcrumbs, these balls get their structure from rolled oats. If you buy certified gluten-free oats, they are the perfect gluten-free recipe. (Otherwise, oats can be contaminated during the manufacturing process.) Paired with sauteed mushrooms and onions, they have an irresistible texture and veggies in each bite.
How to Make Lentil Meatballs
Drizzle olive oil in a large skillet over medium-high heat. Saute the onions and mushrooms until tender, about 8 to 10 minutes. Mushrooms release liquid as they cook, so most of that should evaporate. Set these aside to cool briefly when they are done. Preheat the oven to 400ºF and line a large baking sheet with parchment paper. In the bowl of a 12-cup food processor fitted with an S blade, add the cooked lentils, parmesan cheese, rolled oats, egg, dried oregano, garlic powder, salt, and black pepper. When the vegetables have had a chance to cool, transfer them to the bowl. Secure the lid and pulse the mixture several times. It should look relatively uniform but still have a visible texture with oats, onions, and lentils throughout. (See photos for reference.) If you puree the mixture, it will have a mushy texture in the center. Use a heaping tablespoon or cookie scoop to scoop the lentil meatball mixture from the bowl. Roll it between your hands to form a ball, then set it on the prepared pan. Repeat with the remaining mixture until you make about 24 balls. Bake at 400ºF for 15 to 20 minutes. When they are done, your home will smell like an Italian restaurant! The balls may feel slightly tender when they are hot from the oven, but they will firm up more as they cool. Simmer these lentil meatballs in your favorite marinara sauce, then serve over your favorite pasta (gluten-free pasta if needed). They have a fantastic flavor! Leftover meatballs can be stored in an airtight container in the fridge for up to 5 days. They reheat easily and make an excellent topping for salads or rice bowls. Looking for more vegetarian comfort food? Try the best Vegetarian Meatloaf, Southwest Stuffed Sweet Potatoes, or Vegan Mac and Cheese. If you try this lentil meatball recipe, please leave a comment and star rating below letting me know how you like it.
