Lentil and Mushroom Veggie Meatballs
Hearty, satisfying vegetarian meatballs with a wonderfully meaty texture from earthy brown lentils and savory mushrooms. They're pan-seared for a golden crust and gently simmered in a simple, flavorful homemade marinara sauce.
For 4 servings
Cook the lentils
- In a small saucepan, combine the rinsed brown lentils and 1.5 cups of water.
- Bring to a boil, then reduce heat to a simmer, cover, and cook for 20-25 minutes, or until tender and the water is absorbed.
- Drain any excess water and set aside to cool slightly.
Sauté the vegetables
- While the lentils cook, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Add the finely chopped mushrooms and cook for 5-7 minutes, until they release their moisture and it evaporates.
- Stir in 1 minced garlic clove and cook for another minute until fragrant. Remove from heat and let it cool.
Form the meatballs
- In a food processor, combine the cooked lentils, the sautéed mushroom mixture, breadcrumbs, parmesan cheese, beaten egg, 0.5 tsp of salt, and black pepper.
- Pulse 5-7 times until the mixture comes together but still has some texture. Do not over-process into a paste.
- Roll the mixture into 16 small meatballs (about 1.5 inches each).
Brown the meatballs and make the sauce
- Wipe out the skillet and add the remaining 1 tablespoon of olive oil over medium-high heat.
- Carefully place the meatballs in the pan, ensuring not to crowd them. Cook for 4-5 minutes, turning occasionally, until browned on all sides. Remove them from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 2 minced garlic cloves, dried oregano, and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Pour in the crushed tomatoes and the remaining 0.5 tsp of salt. Stir well and bring to a gentle simmer.
Simmer and serve
- Gently return the browned meatballs to the marinara sauce.
- Reduce the heat to low, cover, and let them simmer for 10-15 minutes for the flavors to meld.
- Garnish with fresh basil and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For firmer meatballs, chill the mixture for 30 minutes before rolling. This helps them hold their shape better during cooking.
- 2Do not over-process the lentil mixture. A little texture is key to a good 'meaty' feel.
- 3For an oil-free option, you can bake the meatballs at 400°F (200°C) for 15-20 minutes until golden, then add them to the sauce.
- 4These meatballs are great for meal prep. They can be stored in the sauce in the refrigerator for up to 4 days.
- 5Serve over spaghetti, zucchini noodles, or in a toasted sub roll with melted provolone cheese.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a vegan parmesan alternative or nutritional yeast instead of cheese.
gluten freeGluten free
Use certified gluten-free breadcrumbs or almond flour as a binder instead of regular breadcrumbs.
high proteinHigh protein
Add 1/4 cup of finely chopped walnuts or pecans to the food processor for extra protein and a richer texture.
kid friendlyKid friendly
Omit the red pepper flakes and ensure the mushrooms and onions are very finely chopped so they blend in seamlessly.
Why this is on our healthy list.
Plant-Based Protein
Lentils are an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
High in Fiber
Both lentils and mushrooms provide significant dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Rich in Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Mushrooms also contain antioxidants like selenium.
Frequently asked questions
Yes, they are very healthy. They are packed with plant-based protein, fiber from lentils and vegetables, and are much lower in saturated fat compared to traditional meatballs. The simple, no-sugar-added marinara sauce keeps them light and nutritious.