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Lentil Meatballs

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Savory lentil meatballs made with brown lentils, oats, Parmesan, and Italian spices. These vegetarian meatballs are hearty, flavorful, and can be baked, air fried, or pan-fried.

Ingredients

  • ¾ cup (150 g) dry brown lentils (or 2 ⅓ cups cooked lentils)
  • 1 large egg
  • ⅓ cup (30 g) rolled oats (gluten-free if needed)
  • ⅓ cup (40 g) Parmesan cheese (grated)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅓ tsp sea salt (more to taste)
  • Black pepper (to taste)
  • Chopped parsley
  • ¾ tsp Italian seasoning (or ½ tsp dried oregano + ¼ tsp dried basil)
  • ½ tsp smoked paprika
  • Cayenne pepper (to taste)
  • Oil for skillet cooking (optional)

Instructions

  1. Rinse the lentils under cold water and cook them in a pot with enough water to cover for 20 to 25 minutes until tender but not mushy.
  2. Drain any excess water and let the lentils cool slightly so they are easier to handle.
  3. Place the cooled lentils in a food processor and pulse a few times until mostly mashed but still slightly textured.
  4. Add rolled oats, Parmesan cheese, egg, onion powder, garlic powder, sea salt, black pepper, parsley, Italian seasoning, smoked paprika, and cayenne pepper. Pulse until combined into a slightly sticky mixture.
  5. Alternatively, place the lentils and all remaining ingredients in a bowl and mix using a hand mixer or potato masher until a dough forms with some texture.
  6. Using your hands, form the mixture into small meatballs about 2–3 cm (1 inch) in diameter and place them on a tray.
  7. For oven baking: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Bake meatballs for 15–20 minutes, flipping halfway, until golden brown and firm.
  8. For air fryer: Preheat air fryer to 375°F (190°C). Cook meatballs in a single layer for 12–15 minutes, turning halfway, until golden and cooked through.
  9. For skillet: Heat a non-stick skillet over medium heat with a small drizzle of oil. Cook meatballs for 3–4 minutes per side until golden brown and slightly crispy.
  10. Let the meatballs rest for a few minutes before serving. Serve warm for the best flavor and texture.

Notes

  • If using canned or pre-cooked lentils, ensure they are well drained to avoid a wet mixture.
  • If the mixture feels too wet, add a small amount of extra oats.
  • These meatballs pair well with marinara sauce, pasta, or inside sandwiches.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • They can also be frozen and reheated in the oven or air fryer.

Nutrition

Find it online: https://yumfamilyrecipes.com/lentil-meatballs/