These Simple baked Vegetarian Lentil Meatballs is a easy, healthy, gluten-free, and protein packed! Perfect for a simple, filling meatless meal.
Now’s lentil meatballs are just the type of dish I would imagine, they pack so much taste and are so satisfying.
Lentils are rich with protein and fiber. While not a veggies, they’re an superb source in vegan and vegetarian cooking.
They’re also simple to create, budget friendly, and may be adapted to a broad assortment of styles and cuisines. Since the lentils create vegetarian dishes additional satisfying and hearty, no meat needed.
Making these simple lentil meatballs is an easy matter of mixing and baking. Everything goes into the food-processor, then when the vegetarian meatballs are formed, all that remains is to bake.
Pan frying could be traditional for meatballs, but I discovered the hands-off baking approach to be equally as effective, healthier, so much simpler also.
Note for this Simple Baked Lentil Meatballs
- To make this vegan, you may use a flax- egg instead of the egg called for in the recipe.
- Store leftovers in the fridge for up to 4-days Reheat gently in microwave.
- Unshaped lentil batter or shaped, unbaked lentil balls could be kept in the fridge 1-day beforehand.
- You could even freeze the shaped- balls unbaked or baked for 2-months, then thaw overnight in the fridge. Either cook as directed (if unbaked) or rewarm softly from the microwave (if baked).
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Try other Delicious Recipes options:
- Spicy Quinoa Lentil Wraps with Tahini Sauce
- Creamy Coconut Lentil Curry
- Delicious Lentil Quinoa Bowl
- Keto Zucchini Chicken Enchiladas
- Teriyaki Chicken Casserole
Simple Baked Lentil Meatballs
Ingredients
For the Meatballs:
- 1 ½ cups low-sodium vegetable-broth or chicken-broth plus additional as needed
- 1 cup shredded carrots
- ¼ cup chopped fresh-Italian-parsley
- ¾ cup dried green-brown or French-lentils (I used green French lentils)
- ½ cup old-fashioned rolled-oats or quick-cooking oats do not use instant or steel cut)
- ½ cup diced yellow-onion about ½ medium onion
- 1 large egg
- 2 cloves garlic minced (about 2 tsp)
- 1 tsp dried oregano
- ¼ tsp black-pepper
- 1 ½ tbsp tomato-paste
- 2 tsp olive-oil
- ½ tsp kosher-salt
For Serving:
- Good-quality red-pasta-sauce store bought or homemade or pesto
- Prepared whole-wheat-pasta-noodles zucchini noodles or sweet potato noodles
Instructions
- Rinse the lentils: Measure the lentils into a strainer or colander. Pick over & remove any shriveled lentils or tiny pieces of stone or other debris. Rinse well under cool-water.
- Cook the lentils: Add the rinsed lentils into a medium-saucepan with the vegetable-broth. Bring to a rapid-simmer over medium-high, then reduce the heat to a very-low simmer.
- There ought to be a few little bubbles and the lentils should be barely moving. Let lightly simmer for 20-30minutes or till the lentils are tender.
- Keep a watch on these to make sure they don’t dry-out, you desire the lentils to constantly covered with liquid. If the lentils aren’t yet tender however, the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and put aside.
- Heat the olive-oil in a medium-skillet over medium-low-heat. Once hot, add the onion and cook till onion is translucent and lightly-brown for 6-8minutes. Stir in the carrots and cook for another two minutes, then stir in the garlic and cook till aromatic for a few minute.
- Put the parsley and oats at the base of a food-processor fitted with a steel blade, then pulse a couple of times to start breaking-up the oats. Add the cooked lentils, tomato paste, onion mix, oregano, pepper and salt.
- Pulse several times to begin mixing the mix, then crack in the egg. Pulse a couple more times before the mixture is blended however, the lentils still have some texture. Put aside and let rest for 10minutes or refrigerate overnight.
- Preheat the oven to 425F. Line a large rimmed baking-sheet with parchment-paper, then coating the paper with non-stick spray. Roll the lentil mixture into balls which are approximately 1 1/2″ across, about the size of a golf-ball.
- Arrange them in one layer on the baking-sheet and then mist the tops with non-stick spray. Cook for 10minutes then flip, mist with non-stick spray and keep baking 8-10minutes or till the meatballs are browned & lightly crisp.
- Serve warm with vegetable or pasta noodles along with your preferred sauce.
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