These lentil meatballs are healthy, hearty, savory and loaded with flavor—tender on the inside and super crispy on the outside.
Most of the ingredients are staples you probably have sitting in your pantry!
These meatballs are one of my favorites to make for a weeknight meal when I'm craving something comforting but not too heavy.
I usually pair it with spaghetti squash, because it's lends itself really well to sauces, or on their own as a snack.
Add them to pastas, sandwiches or salads—they're so versatile, the combinations are endless.
If you give this recipe a try, I'd love to know! Enjoy :)
If you post to Instagram, make sure to tag me #feedyourglow, so I can check it out.
1/2 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)
1-1/2 cups cooked green lentils (cooked in vegetable stock), cooled
1 tablespoon dried basil
1 tablespoon Italian seasoning
1/4 cup fresh Italian parsley, chopped
1 tablespoon tomato paste
5-6 tablespoons vegan parmesan cheese
Sea salt and black pepper, to taste
1/2 teaspoon red pepper flakes (optional)
1 cup gluten-free oat flour or bread crumbs
FOR SERVING (optional)
Spaghetti squash or pasta and marinara sauce
For spaghetti squash:
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 easily pierces the skin and flesh.
Remove from oven.
When ready to serve, use a fork to scoop out spaghetti squash noodles.
Preheat oven to 375 degrees F and heat skillet over medium heat until hot.
In a small bowl, add ground flax and water and let sit for 3-4 minutes (if substituting egg).
Add 1 tablespoon olive oil to skillet, add garlic and onions and sauté for until golden brown. Remove from heat.
Add 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 salt and pepper. Pulse until combined and dough-like.
Taste and adjust seasonings as needed. If the mixture is too wet, add oat flour or bread crumbs.
Roll the lentil mixture into 1½ inch balls then roll in vegan parmesan cheese and/or breadcrumbs (optional for more texture and flavor) and arrange on baking sheet lined with parchment paper.
Re-heat the skillet over medium heat. Add 1 tablespoon olive oil and half of the meatballs once hot. Brown for 4-5 minutes, or until golden brown. Roll the balls around to cook evenly on all sides.
Transfer to baking sheet and into preheated oven. Add remaining olive oil to the skillet and sautée remaining meatballs, then transfer to oven and bake for 10-15 minutes.
In the meantime, prep your pasta, spaghetti squash noodles and marinara sauce.
Remove meatballs from oven and let 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.