Lentil Meatballs (With Parmesan and Egg)

Name: Lentil Meatballs (With Parmesan and Egg)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cans lentils (15 oz / 400 g each can – drained and rinsed – or 3 cups/460 g cooked lentils); ½ cup breadcrumbs; ½ cup grated parmesan; 1 egg; 1 tablespoon olive oil; 1 small onion (chopped); 1 clove garlic (grated); 1 teaspoon dried oregano; 2 tablespoons fresh parsley (chopped – optional); 2 tablespoons tomato paste; 1 teaspoon salt; ¼ teaspoon black pepper

These lentil meatballs are an easy, satisfying way to eat more legumes, with a tender, savory center, crisp edges, and plenty of Italian flavor.

If you love cooking with lentils, try our lentil patties, lentil Bolognese, or cozy lentil pasta next.

Close-up lentil meatball showing its tender, textured lentil and Parmesan center.

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Why you’ll love our Lentil Meatballs!

These lentil meatballs are ridiculously good! Savory, tender, a little crisp around the edges, and loaded with Parmesan, garlic, and herbs. 🌿 If you’re trying to eat less meat but still want dinner to feel like dinner, this is exactly the kind of recipe to have on repeat.

They’re inspired by my Nonna Lidia’s polpette di lenticchie, made the Italian way with breadcrumbs for structure and plenty of Parmesan for big savory flavor. 🇮🇹 Nothing fancy. Just simple ingredients doing what they do best.

Louise and I make these when we want something wholesome, fiber-rich, protein-rich, and genuinely satisfying. Lentils do the heavy lifting here, making these an easy, affordable way to get more legumes into a balanced, Mediterranean-style eating pattern.

And they’re seriously versatile. Bake them. Air fry them. Dip them. Or drop them into bubbling marinara sauce and pile them over pasta with extra Parmesan. 🍅 That last one? Hard to beat.

P.S: Make it a complete Italian-inspired dinner with our marinara sauce, spaghetti aglio e olio, or a fresh Italian salad on the side.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Lentils: canned green or brown lentils are easiest; drain them very well. Substitute home-cooked dried lentils, avoiding red lentils because they’re too soft.
Breadcrumbs: give these vegetarian meatballs structure and absorb excess moisture. Use regular, whole-wheat, panko, or gluten-free breadcrumbs.
Parmesan: adds saltiness, umami, and classic Italian flavor. Pecorino Romano or Grana Padano work beautifully too.
Egg: binds the mixture so the meatballs hold together during cooking. A large egg works best.
Extra virgin olive oil: adds richness and helps keep the inside tender. Regular olive oil works too.
Onion: adds sweetness and savory depth. Substitute shallot or a small amount of finely sliced scallion.
Garlic: adds aromatic flavor. If garlic intolerant, simply omit it or use finely chopped chives for a gentle allium note.
Oregano: gives these Italian lentil balls a familiar Mediterranean flavor. Substitute Italian seasoning, dried thyme, or basil.
Parsley: adds freshness. Substitute basil, chives, or a little fresh oregano.
Tomato paste: adds concentrated sweetness, color, and umami. Substitute sun-dried tomato paste or thick marinara.
Salt and black pepper: bring all the flavors together; adjust to taste.

Golden lentil meatballs served with marinara sauce and fresh parsley.

How to Make Italian-Style Lentil Meatballs

1. Make the lentil mixture

Preheat the oven to 400°F (200°C).

Add the drained lentils, breadcrumbs, Parmesan, egg, olive oil, onion, garlic, oregano, parsley, tomato paste, salt, and black pepper to a food processor.

Pulse for a few seconds, then scrape down the sides. Pulse again just until the mixture comes together.

Don’t blend it smooth. You want a coarse mixture with some texture so the meatballs stay tender rather than pasty.

Step 1 Lentils, Parmesan, egg, breadcrumbs, and seasonings pulsed into a coarse mixture.

2. Shape the meatballs

Scoop out small portions of the mixture and roll them gently between your palms.

If the mixture feels a little soft, let it sit for a few minutes so the breadcrumbs can absorb some moisture.

Arrange the meatballs on a parchment-lined baking sheet, leaving a little space between them.

Lightly brush or spray the tops with olive oil.

Step 2 Lentil mixture rolled into meatballs on a parchment-lined baking sheet.

3. Bake or air fry

For baked lentil meatballs, bake at 400°F (200°C) for about 30 minutes, until firm and lightly browned on the outside.

For air fryer lentil meatballs, cook at 400°F (200°C) for 10 to 12 minutes, until golden and slightly crisp around the edges.

Step 3 Baked lentil meatballs with golden, lightly crisp edges fresh from oven.

4. Serve

Enjoy them straight from the oven, or simmer them in marinara sauce for about 5 minutes.

They’re delicious with pasta, crusty bread, roasted vegetables, or a simple dip.

Step 4 Lentil meatballs simmering gently in marinara sauce before serving.

Serving Suggestions

Make it a pasta dinner: Simmer the lentil meatballs in marinara for 5 minutes, then serve over spaghetti with extra Parmesan and fresh basil.
Build a protein-rich bowl: Pair them with quinoa or brown rice, roasted vegetables, and a spoonful of tzatziki or tahini sauce.
Stuff them into a sandwich: Add warm meatballs and marinara to a toasted roll, then finish with mozzarella or Parmesan for an easy meatball sub.
Serve as an appetizer: Add toothpicks and serve with warm marinara or tzatziki. Great for potlucks, game day, and holiday gatherings.
Make lunch ahead: Portion the meatballs with grains and roasted or fresh vegetables for an easy grab-and-go lunch.
Add them to a salad: Serve warm or at room temperature over a big chopped salad for a more filling meal.
Make a Mediterranean platter: Pair with hummus, pita, cucumber-tomato salad, olives, and tzatziki for an easy family-style dinner.
Freeze a batch: Make extra and freeze the cooked meatballs so you have a quick protein-rich addition for pasta, bowls, and weeknight dinners.

Tips

Drain the lentils really well: Excess liquid is the biggest enemy here. After rinsing canned lentils, let them sit in the strainer for a few minutes before processing.
If cooking lentils from scratch, keep them firm: Green or brown lentils should be tender but still hold their shape. Drain well and let them cool and dry before using.
Don’t overprocess: Pulse just until the mixture comes together. You should still see some lentil texture; blending until smooth can make the meatballs dense and pasty.
Check the mixture before shaping: Squeeze a little in your hand. It should hold together easily without feeling wet or sticky.
Fix a wet mixture with breadcrumbs: Lentils and onions vary in moisture. If the mixture is too soft to roll, add a little more breadcrumbs and let it sit for a few minutes.
Dampen your hands if they stick: Slightly wet hands make the mixture much easier to roll without adding extra breadcrumbs.
Use a little olive oil: Brushing or spraying the outside helps the meatballs brown and develop lightly crisp edges.
Be gentle with marinara: Add the cooked meatballs to gently simmering sauce for about 5 minutes. They’ll soak up flavor without becoming too soft.
Make them ahead: Shape the mixture in advance and refrigerate until you’re ready to cook, or cook a batch ahead for easy lunches and dinners.

Lentil meatballs with fresh parsley served on a plate.

Frequently Asked Questions

Can I use canned lentils?

Yes. Canned green or brown lentils are the easiest option. Drain and rinse them well, then let them sit in the strainer for a few minutes to remove excess moisture.

Can I cook dried lentils instead?

Absolutely. Cook green or brown lentils until tender but not mushy, then drain them thoroughly and let them cool before making the meatballs.

Why are my lentil meatballs falling apart?

The mixture may be too wet or not processed enough to hold together. Add a little more breadcrumbs, let the mixture rest for 5 to 10 minutes, then try shaping again.

Can I make lentil meatballs ahead of time?

Yes. These meatless meatballs are excellent for meal prep. You can prepare and shape them ahead, refrigerate, then bake or air fry when needed.

Can I cook them in marinara sauce?

Cook the meatballs first, then gently simmer them in marinara for about 5 minutes. This adds plenty of flavor while helping them keep their shape.

Can I make lentil meatball subs?

Yes! Tuck the cooked meatballs into toasted rolls with warm marinara and mozzarella or Parmesan for easy vegetarian meatball subs.

How to store lentil meatballs?

Let the lentil meatballs cool completely, then refrigerate them in an airtight container for up to 4 days.

You can also freeze them for up to 3 months. Freeze cooked meatballs in a freezer-safe container or bag, then thaw overnight in the refrigerator and reheat until hot.

More Lentil Recipes

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