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Lentil Meatballs

These Lentil Meatballs are protein-packed, heart-healthy, and loaded with flavor, making them a perfect solution for nutritious family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the meatball mixture
  • 2 cans small cans (15 ounces each) lentils, drained and rinsed Or 3 cups cooked lentils or 1 cup dried lentils, cooked first.
  • ½ cup breadcrumbs Binds the mixture while adding texture.
  • ½ cup parmesan, grated Introduces a rich, savory flavor.
  • 1 egg Acts as a binding agent.
  • 1 tablespoon olive oil Adds moisture and assists with browning.
  • 1 small onion, chopped Enhances flavor with sweetness and depth.
  • 1 clove garlic, chopped A staple for flavor enhancement.
  • 1 teaspoon oregano Provides an aromatic herbal note.
  • 2 tablespoons parsley, chopped Adds freshness and color.
  • 2 tablespoons tomato paste Introduces moistness and a slight tang.
  • 1 teaspoon salt Essential for flavor enhancement.
  • 2 twists black pepper For a little kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure perfect cooking.
  2. In a food processor, add all the ingredients. Pulse for just a few seconds, scraping down the sides to ensure an even blend. Don't overblend; keeping the mixture slightly coarse gives the meatballs a great texture.
  3. Roll the mixture into small balls between the palms of your hands.
  4. Place the lentil meatballs on a baking tray lined with parchment paper. Brush or spray the tops with a thin layer of oil for added crispness.
Cooking
  1. Bake for 30 minutes in the oven. If using an air fryer, cook them at 400°F (200°C) for 10 to 12 minutes until golden brown and firm.

Notes

These meatballs can be served over pasta, in sandwiches, or with a side salad. They are freezer-friendly; shape them ahead of time and freeze for quick meals.