Lentil meatballs make a quick and protein-rich vegetarian recipe perfect for busy weeknights.

They are great for a meatless meal, and ready in 30 minutes. We serve lentil meatballs with a rich marinara sauce and pasta, or with mashed potatoes and mushroom gravy.

Lentil meatballs with a bite and fresh parsley.

Why you will love lentil meatballs

Nico and Louise in their kitchen.

These vegetarian meatballs are a comfort food meal with rich marinara sauce.

We recommend serving them with slices of toasted bread to sop up the sauce leftovers.

Or go all-in Italian-American and serve them with al dente spaghetti and grated parmesan 🇮🇹.

If you love recipes with lentils (that are family-friendly too), you will enjoy these Italian lentil meatballs.

The recipe is inspired by Nico’s nonna Lidia’s polpette di lenticchie (polpette means meatballs and lenticchie means lentils in Italian).

She would use breadcrumbs to give structure and parmesan cheese to give character and umami to the mixture.

Lentil meatballs with fresh basil on a white plate.

This recipe is a fantastic vegetarian dinner idea or finger food; the lentils are blended with parmesan, egg, herbs, and breadcrumbs.

This mix make a satiating a protein-rich meat alternative, perfect for those trying to reduce their meat consumption.

You can also make vegan meatballs by using our tofu meatball or lentil patties recipe.

Do not forget the marinara sauce, it takes the meatballs to a different flavor dimension 😋.

Lentil meatballs in a white skillet with a wooden spoon.

Ingredients

Ingredients for lentil meatballs.

Quantities are in the recipe box at the bottom of the page.

LENTILS: either canned lentils or dried lentils.

If you use canned lentils rinse them under water and let them drain well.

If you use dried lentils it is best to use green or brown lentils as they give more texture to the balls.

To cook dried lentils just boil them in water for 20-30 minutes.

Avoid split red lentils as they do not have the right texture for shaping.

BREADCRUMBS: Breadcrumbs of any kind will do, even panko breadcrumbs work well.

They are used to dry the lentils and give firmness. If you don’t have breadcrumbs you can substitute with flour.

PARMESAN: Grana Padano or Parmesan cheese is fine. To give it even more of a flavor boost you can use Pecorino Romano.

For dairy-free, substitute with vegan parmesan cheese.

GARLIC AND ONION: both are needed to give flavor.

OREGANO: you can substitute it with fresh or dried thyme.

PARSLEY: serves to give freshness to the patties.

TOMATO PASTE: has two purposes. First, to increase the umami and flavor of the patties. The second is to give a more palatable color to the mixture.

How to make lentil meatballs

This is a quick recipe so start by heating the oven to 400°F (200°C) and prepare a baking sheet lined with baking paper.

Now add all the ingredients to a food processor.

TIP: Chop the garlic, onion, and parsley into small pieces so the blender will blend them faster. If you use dried lentils, cook them in water for 20-30 minutes until soft. Discard the lentil cooking water.

Lentil meatballs ingredients in a food processor.

Blend intermittently for a few seconds. Every now and then stop, open the food processor, and clean the sides of the bowl, then start blending again, always intermittently.

Tip: It only takes a few seconds. Do not blend too much or the mixture will become too smooth and the meatballs will lose texture and consistency.

Lentil mixture for meatballs in a food processor,

Now shape the meatballs by creating round and small balls, rotating small pieces of mixture between your hands.

Arrange the balls on the baking sheet with baking paper.

Tip: If you notice that the mixture is too wet and sticky and cannot stay together when you shape them, you can add more bread crumbs or flour.

Lentil meatballs brushed with olive oil before baking.

I recommend brushing the meatballs with olive oil or spraying them with oil.

Bake in a preheated oven at 400°F (200°C) for 30 minutes.

If you want to cook them in the air fryer, 10 to 12 minutes at 400°F (200°C) will be enough.

You can also cook them in skillet on medium heat. The meatballs cook in 10-12 minutes for 5-6 minutes per side.

TIP: Give the balls a gentle press before cooking them in the skillet. It is much easier to cook them in the skillet when they have two sides instead of a round shape.

Lentil meatballs cooked in a black skillet.

Serving suggestions

AS AN APPETIZER: You can serve these delicious patties as a snack, appetizer, or entrée with a dip or spread.

We recommend tzatziki sauce, a babaganoush, tahini sauce, avocado spread, or marinara sauce.

They are a tasty finger food idea for gatherings, game nights, and holiday celebrations.

Lentil meatballs served as an appetizer on a white plate with marinara sauce.

AS A MAIN DISH: Our favorite way to serve them is in a tomato sauce, as if they were meatballs.

While the meatballs are cooking in the oven, you can make the marinara sauce:

Heat the oil in a frying pan. Add chopped onion and sauté for 3 minutes.

Add 1 clove of grated garlic and sauté for a few more seconds.

Now add the peeled tomatoes, water, oregano, salt, pepper and red pepper flakes and simmer for 20 to 30 minutes while the meatballs cook in the oven.

Marinara sauce with basil in a skillet and a wooden spoon stirring

Add the cooked meatballs to the marinara sauce and finish cooking for five minutes to meld the flavors.

Lentil meatballs in a skillet served with a wooden spoon.

Serve with fresh basil leaves, artisan bread or with pasta.

For an added serving of vegetables, accompany the meatballs with:

Questions

Can I cook lentil meatballs in a pan?

You can also cook these lentil meatballs in a skillet. First, make meatballs that are more flattened in shape instead of round. Imagine making mini burger patties.

This way the patties will cook faster, so you won’t risk having them burned on the outside and raw on the inside.

To cook them in a skillet first heat two tablespoons of olive oil in a non-stick skillet.

Then cook each ball about 5 minutes per side.

Lentil meatballs that are slightly flattened in a skillet.

Variations

  • Vegan lentil meatballs: see our recipe for lentil patties that you can easily shape into balls for an egg-free alternative.
  • Tofu meatballs: try tofu in a new and surprising manner with Italian herbs and spices.

Storage

Lentil meatballs are perfect for vegetarian meal prep because of their versatility in storage.

Fresh they keep in the refrigerator for up to 3 days in an airtight container, keeping their flavor and texture intact.

For longer storage, you can freeze them either raw or cooked.

To freeze the meatballs raw, place them on a baking sheet lined with parchment paper, spacing them apart, and leave them in the freezer for 2 hours.

Once hardened, transfer them to a freezer food bag. This method will allow you to maximize freezer space.

If you end up with leftover cooked meatballs instead, you can freeze them after letting them cool completely. Stored in a freezer bag, they will keep for 3 months.

When you want to enjoy them, you can thaw them gradually in the refrigerator for a few hours, or cook them directly while frozen.

To reheat them, either the microwave or air fryer are good options that will keep their texture and flavor intact.

Lentil meatballs on a white plate with marinara sauce.
lentil meatballs with a bite.

Lentil Meatballs

5 from 4 votes
Lentil meatballs make a satiating and delicious vegetarian meal that won't make you miss meat.
Serve them with a rich marinara sauce with a piece of toasted bread or as a sauce for pasta.
Prep Time: 15 minutes
Cook Time: 30 minutes
Or in the air-fryer: 10 minutes
Total Time: 45 minutes
Servings: 5 people
Course: Main Course
Cuisine: American

Ingredients 

  • 2 small cans (15-ounces each) lentils or 3 cups/480 g cooked lentils or 1 cup/200 g dried lentils
  • ½ cup breadcrumbs
  • ½ cup parmesan grated
  • 1 egg
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 1 teaspoon oregano
  • 2 tablespoons parsley chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 2 twists black pepper

Instructions 

  • Preheat oven to 400°F or 200°C.
    To a food processor, add all ingredients.
    Lentil meatballs ingredients in a food processor.
  • Pulse for a few seconds, scraping down the sides of the food processor once or twice.
    Don't overblend. The mixture should be coarse.
    Shape mixture into small balls by rolling it between the palms of your hands.
    Arrange on a baking tray lined with parchment paper and brush or spray with a thin layer of oil.
    How to make and shape lentil meatballs
  • Oven-baked: 400°F / 200°C for 30 minutes.
    Air-fryer: 400°F / 200°C for 10 to 12 minutes.
    Baked lentil meatballs.

HOW TO SERVE LENTIL MEATBALLS

Notes

SUBSTITUTIONS
Canned lentils: substitute dried lentils for canned. If using dried lentils, go for green, brown, or french lentils. Avoid split red lentils for this recipe.
Breadcrumbs: you can use regular breadcrumbs or panko breadcrumbs. Add more if needed to make the mixture more compact. You can substitute all-purpose flour for breadcrumbs.
Grated parmesan: you can substitute another grated hard cheese. To make it vegan, substitute vegan parmesan or nutritional yeast.
Olive oil: you can substitute another vegetable oil.
Onion and garlic: you can substitute shallots for onions, and garlic powder for fresh garlic.
Dried oregano: you can substitute dried thyme or an Italian herb mix.
Italian parsley: you can substitute curly parsley for flat-leaf parsley.
Tomato paste: you can omit it if you don’t have it.
STORAGE
Make ahead: this is a good recipe for meal prep as it keeps well in the fridge.
Refrigerator: keep in an airtight container for 3 days.
Freezer: freeze on a baking sheet lined with parchment paper then when they are hard, transfer lentil meatballs to a freezer-friendly bag and keep for 3 months.
Thaw and reheat: you can thaw overnight in the fridge or in the microwave. Reheat in the airf-ryer, microwave, or in marinara sauce.
SERVING SIZE
The servings below are for about 24 meatballs or 4 – 5 servings. You can increase or decrease the quantities automatically by changing the servings below.

Nutrition

Serving: 1of 5 portions, Calories: 234kcal, Carbohydrates: 30g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 38mg, Sodium: 714mg, Potassium: 470mg, Dietary Fiber: 9g, Sugar: 4g, Vitamin A: 311IU, Vitamin B6: 0.2mg, Vitamin C: 6mg, Vitamin E: 1mg, Vitamin K: 34µg, Calcium: 154mg, Folate: 197µg, Iron: 4mg, Manganese: 1mg, Magnesium: 49mg, Zinc: 2mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 4 votes

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Recipe Rating




7 Comments

  1. 5 stars
    Loved these Lentil Meatballs!
    They came together really well and made enough to freeze into individual meals. Thank you, this is a keeper!

    1. Fantastic, Lorraine! So wonderful that you liked them 🥳

      Thanks so much for your valuable comment, and enjoy the rest of your weekend!!

  2. 5 stars
    Uuuhh, these are amazing guys! They remind me of Swedish meatballs (vegetarian version) that I once had in a restaurant with lingonberry sauce. Thanks so much for this recipe.

    1. So happy you like them, Nina! Great idea with a “Swedish” serving suggestion – mashed potatoes would also go well with such a meal 🙂

      Kindest, Louise