Description
These Vegetarian Lentil Meatballs are a hearty and delicious plant-based alternative to traditional meatballs, packed with protein-rich lentils, flavorful herbs, and Parmesan cheese. Perfectly baked to golden perfection and served with marinara sauce, they make a satisfying meal for any occasion.
Ingredients
Scale
Meatballs
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Serving
- Marinara sauce as needed
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a baking sheet to prevent sticking.
- Prepare the meatball mixture: In a large bowl, combine the cooked lentils, breadcrumbs, grated Parmesan cheese, egg, olive oil, minced garlic, dried oregano, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and arrange them on the prepared baking sheet, ensuring they are spaced apart.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 to 25 minutes, or until they turn golden brown and have a crisp exterior.
- Serve: Remove the meatballs from the oven and serve hot with your favorite marinara sauce for dipping or topping.
Notes
- You can substitute Parmesan cheese with a vegetarian-friendly or vegan alternative if desired.
- For a gluten-free option, use gluten-free breadcrumbs.
- If the mixture feels too wet, add a little more breadcrumbs to help bind it better.
- These meatballs can be frozen uncooked and baked directly from frozen; just add a few extra minutes to the baking time.
- Serve with pasta, in sub sandwiches, or as an appetizer with dipping sauces.
