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–+ servings
Italian-style lentil meatballs with golden edges and parsley.

Lentil Meatballs (With Parmesan and Egg)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can – drained and rinsed – or 3 cups/460 g cooked lentils
  • ½ cup (60 g) breadcrumbs
  • ½ cup (50 g) 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

  • Make the mixture: Preheat the oven to 400°F (200°C).
    Add 2 cans lentils (drained and rinsed), 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, 2 tablespoons tomato paste, 1 teaspoon salt, and ¼ teaspoon black pepper to a food processor.
    Pulse a few times, scrape down the sides, then pulse again until the mixture comes together. Don’t blend until smooth; it should still have some texture.
    Step 1 Lentils, Parmesan, egg, breadcrumbs, and seasonings pulsed into a coarse mixture.
  • Shape the meatballs: Scoop out small portions of the mixture. Gently squeeze each portion between your hands so it holds together, then give it a quick roll to shape it into a ball.
    If the mixture feels too soft or sticky, let it rest for 5 minutes so the breadcrumbs can absorb some moisture.
    Arrange on a parchment-lined baking sheet and lightly brush or spray with olive oil.
    Step 2 Lentil mixture rolled into meatballs on a parchment-lined baking sheet.
  • Oven: Bake at 400°F (200°C) for about 30 minutes, until firm and lightly browned.
    Air fryer: Air fry at 400°F (200°C) for 10 to 12 minutes, until golden and slightly crisp.
    Step 3 Baked lentil meatballs with golden, lightly crisp edges fresh from oven.
  • Serve: Serve warm with your favorite dip, or gently simmer the cooked meatballs in marinara sauce for 5 minutes. They’re delicious with pasta or crusty bread.
    Step 4 Lentil meatballs simmering gently in marinara sauce before serving.
Substitutions
  • Lentils → Home-cooked green or brown lentils. Avoid red lentils.
  • Breadcrumbs → Whole-wheat, panko, or gluten-free breadcrumbs.
  • Parmesan → Pecorino Romano or Grana Padano.
  • Egg → No substitution recommended.
  • Extra virgin olive oil → Regular olive oil.
  • Onion → Shallot or a small amount of scallion.
  • Garlic → Finely chopped chives, or simply omit.
  • Oregano → Italian seasoning, dried thyme, or basil.
  • Parsley → Optional. Basil, chives, or fresh oregano.
  • Tomato paste → Sun-dried tomato paste or thick marinara.
  • Salt and black pepper → Adjust to taste.
 
Tips
  • Drain lentils well: Extra moisture makes the mixture too soft.
  • Don’t overprocess: Keep some lentil texture for tender, not pasty, meatballs.
  • Do the squeeze test: The mixture should hold together without feeling wet or sticky.
  • Too wet? Add a little more breadcrumbs and let the mixture rest.
  • Sticky hands? Dampen them slightly before shaping.
  • Add a little oil: Brush or spray for better browning and crisp edges.
  • Sauce gently: Simmer cooked meatballs in marinara for about 5 minutes.
  • Storage: Shape ahead and refrigerate until cooking, or cook ahead for easy meals.
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