These homemade Lentil Meatballs are made with a satisfying mixture of breadcrumbs, cheddar cheese, aromatic ingredients, and delicious seasonings for a perfect vegetarian entree for any dinner. Even better? They’re ready in just over 30 minutes! How’s that for an easy weeknight dinner?
One of the easiest ways to eat more beans is to transform them into meatballs! They make the perfect burger patties and meatballs to serve over pasta, on salads, or in sandwiches, and they taste so satisfying that you won’t even miss the meat! These vegetarian lentil meatballs are loaded with lentils yet have a meaty, toothsome texture you’ll want to snack on. They quickly become the star of any meal!
Why You’ll Love These Lentil Meatballs
Easy to prepare. Once you’ve sauteed the onion and garlic, add all of the ingredients to the bowl of a food processor and pulse everything together. Roll the meatball mixture into balls, then cook them however you’d like (pan-fry, bake in the oven, or air fry). The canned beans really speed up the process!
Delicious flavor. Lentils are like a blank slate; they take on the flavor of whatever they’re cooked with. These little beans are packed with flavor from the sauteed garlic and onion, cheddar cheese, savory Worcestershire sauce, and delicious spices. They’re definitely not bland!
Great for meal prep. Once you’ve got the hang of it, make a double or triple batch to add to your lunches during the week, or freeze them for later! It’s so handy to have a pack of them ready to go anytime you need them.
Ingredient Notes
To make these delicious lentil meatballs, you will need the following ingredients (full measurements in recipe card below):
olive oil – to sautee the aromatics.
garlic & onion – sautee these first to bring out their flavor.
lentils – use either canned or homemade lentils that have been cooked and drained.
breadcrumbs – these soften the texture of the meatballs and absorb any excess liquid.
cheddar cheese – shredded cheese will melt into the lentil breadcrumb mixture and add a cheesy flavor.
egg – to bind the meatballs together.
Worcestershire sauce – this has a strong umami flavor. Look for a vegan Worcestershire sauce when possible. Soy sauce is a good alternative.
seasonings – season with a mixture of Italian season, paprika, sea salt, and ground black pepper.
marinara sauce – warm your favorite marinara sauce for serving.
Sauté aromatics. In a large skillet, heat oil over medium-high heat for 1 minute. Add onions and garlic and sauté until tender, about 2-3 minutes. Let cool for 5 minutes.
Process. Use a paper towel to pat the rinsed and drained lentils dry. Then, transfer into a food processor and add sauteed onion mixture, breadcrumbs, cheddar cheese, egg, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Pulse mix on and off for 1 minute until well combined. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined.
Shape. Take 2 tablespoonful lentil mixture at a time and shape into meatballs. Set aside on a large baking sheet.
Cook. To cook, you can pan fry, bake or air fry the meatballs.
To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until golden brown, about 12-15 minutes. Flip once halfway through baking.
To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until golden brown, about 12-15 minutes. Flip once halfway through baking.
To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
Try different lentils. This recipe works great with regular brown lentils, but you can also use green or red lentils as well. Just make sure the cooked lentils have been cooled and drained first, and be careful not to overcook them.
Use a flax egg. Make a mixture of water and ground flaxseed for an egg replacement in these meatless meatballs.
Adjust the size. These are hearty meatballs with about two tablespoons of filling each. Feel free to make smaller meatballs to add to salads or wraps or press them into large patties for sandwiches or burgers.
Make them gluten free. Replace the bread crumbs with a gluten-free option.
Adjust the seasonings. There are so many ways to adapt this recipe to fit different flavor profiles. Liquid Smoke is a great way to add a smoky flavor. For a spicy kick, add some red pepper flakes. Nutritional yeast will amp up the cheesy flavor, too.
How to Serve
These lentil meatballs are delicious served with a little marinara sauce or added to a variety of salads, sandwiches, and other meals including:
Recipe Tips and Tricks
Don’t overmix the filling. For these easy lentil meatballs, you just want to pulse the ingredients together. This keeps some of the lentils whole, which gives the meatballs a nice, toothsome texture.
Make them ahead of time. Instead of making this lentil meatballs recipe all at once, you can easily mix the meatballs together, shape them, and keep them in the fridge for a day or two before baking or cooking them. You can also cook them a day or two before you need them to have them ready to go for whenever!
Dry off the beans. To get the best texture, avoid adding any extra liquid to the meatball mixture. Pat the cooked lentils with a paper towel to dry them off as much as possible.
Storing and Freezing Instructions
How to Store
Allow the leftover lentil meatballs to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
For a quick meal, microwave the meatballs for 30 seconds at a time until they are cooked through. For the best flavor, toast them in a hot skillet with a little oil to crisp up the outside.
How to Freeze
I prefer to freeze any extra meatballs on a sheet pan lined with parchment paper for a couple of hours. Once they’ve frozen, place them in a freezer-safe bag for 3-6 months. Thaw in the fridge before reheating.
FAQ
What is the best type of lentils for lentil meatballs?
You can really use any type of lentil for lentil meatballs! Brown or green lentils are a classic choice, and the brown ones even resemble meat after cooking. Red lentil meatballs are great, too!
Is it better to make meatballs with dried or canned lentils?
There isn’t a big difference. The dried lentils are already soft and tender, so you can make this easy recipe much faster. However, they don’t have quite as much flavor as you can get from cooking dry lentils, and they often cost more. It really depends on the time you have available and what you have on hand.
What other flavors go well with lentil meatballs?
This great recipe uses Italian flavors, like Italian seasoning, garlic, and onion, and I love to serve them with marinara sauce! However, that’s just the start. You can certainly use Mexican spices like dried oregano, chili powder, and cumin and add the meatballs to a taco salad or treat them like falafel with cumin, cardamom, fresh parsley, and other herbs. They’re wonderful with some tahini sauce!
More Lentil Recipes
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These homemade Lentil Meatballs are made with a satisfying mixture of breadcrumbs, cheddar cheese, aromatic ingredients, and delicious seasonings for a perfect vegetarian entree for any dinner. Even better? They’re ready in just over 30 minutes! How’s that for an easy weeknight dinner?
Ingredients
Instructions
In a large skillet, heat oil over medium-high heat for 1 minute. Add onions and garlic and sauté until tender, about 2-3 minutes. Let cool for 5 minutes.
Use a paper towel to pat the rinsed and drained lentils dry. Then, transfer into a food processor and add sauteed onion mixture, breadcrumbs, cheddar cheese, egg, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Pulse mix on and off for 1 minute until well combined. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined
Take 2 tablespoonful lentil mixture at a time and shape into meatballs. Set aside on a large baking sheet.
To cook, you can pan fry, bake or air fry the meatballs.
To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until golden brown, about 12-15 minutes. Flip once halfway through baking.
To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
How to store: Allow the leftover lentil meatballs to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to reheat: For a quick meal, microwave the meatballs for 30 seconds at a time until they are cooked through. For the best flavor, toast them in a hot skillet with a little oil to crisp up the outside.
How to freeze: I prefer to freeze any extra meatballs on a sheet pan lined with parchment paper for a couple of hours. Once they’ve frozen, place them in a freezer-safe bag for 3-6 months. Thaw in the fridge before reheating.
