Mini Lentil Meatballs

These Mini Lentil Meatballs are a hearty, protein-packed alternative to traditional meatballs, perfect for vegetarians, vegans, and anyone looking to add a wholesome twist to their meals. Made from tender brown or green lentils, seasoned with Italian herbs, smoked paprika, and fresh parsley, these bite-sized morsels are oven-baked for a golden, crispy exterior while remaining soft and flavorful inside. Parmesan cheese or a vegan alternative adds a savory depth, while breadcrumbs bind the mixture to create the perfect texture. Serve them with marinara sauce for dipping, atop a warm bowl of pasta, or nestled into a fresh grain bowl. Quick to prepare and ready in under 45 minutes, these versatile, crowd-pleasing lentil meatballs are a satisfying addition to weeknight dinners or meal prep sessions.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Brown or green lentils, cooked
• 0.75 cups Breadcrumbs
• 0.25 cups Grated Parmesan cheese (or vegan alternative)
• 0.5 cups Yellow onion, finely chopped
• 2 cloves Minced garlic cloves
• 0.25 cups Fresh parsley, chopped
• 1 large Egg (or flax egg for vegan version)
• 2 tablespoons Olive oil
• 1 teaspoons Italian seasoning
• 0.5 teaspoons Smoked paprika
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 cup Marinara sauce (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Pulse the cooked lentils in a food processor until they are broken down but not completely smooth. Transfer to a large mixing bowl.

Step 3

In the same bowl, add breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, parsley, egg (or flax egg), olive oil, Italian seasoning, smoked paprika, salt, and black pepper.

Step 4

Mix everything together thoroughly until the mixture holds together when pressed. If it's too crumbly, add a splash of water; if it's too wet, add a tablespoon of breadcrumbs.

Step 5

Scoop about 1 tablespoon of the lentil mixture and roll it into a small ball. Place on the prepared baking sheet. Repeat for the remaining mixture, spacing the balls slightly apart.

Step 6

Bake in the preheated oven for 20-25 minutes, turning halfway through. The lentil meatballs should be golden brown and firm to the touch.

Step 7

If desired, warm the marinara sauce in a small saucepan over medium heat. Serve the lentil meatballs with the sauce for dipping or as a topping for pasta, salads, or grain bowls.

Nutrition Facts

Serving size	900.7 grams (900.7g)

Amount per serving	% Daily Value*
Calories	1429

Total Fat 59.40g	76%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 2.70g
Cholesterol 198mg	66%
Sodium 4374mg	190%
Total Carbohydrate 162.30g	59%
Dietary Fiber 34.60g	124%
Total Sugars 30.90g
Protein 72.60g	145%

Vitamin D 41IU	205%
Calcium 1035mg	80%
Iron 22mg	123%
Potassium 2675mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 19.7%

Carbs: 44.0%