Ingredients
Scale
- 1 cup dried lentils (or 2 cups cooked lentils)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 2 tbsp flaxseed meal + 6 tbsp water (flax egg substitute)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking)
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil for garnish
Instructions
- Cook the lentils: Rinse and simmer 1 cup dried lentils in 2 cups water for 20-25 minutes until tender. Drain and let cool.
- Prepare the mixture: In a food processor, combine cooked lentils, onion, garlic, breadcrumbs, flax egg, oregano, smoked paprika, salt, and pepper. Pulse until combined but slightly chunky.
- Shape and bake: Preheat oven to 375°F (190°C). Roll mixture into 1-2 tbsp balls, place on a parchment-lined baking sheet, brush with olive oil, and bake for 25-30 minutes, flipping halfway.
- Simmer in sauce: Heat marinara sauce in a skillet, add baked meatballs, and simmer for 5-10 minutes. Garnish with fresh basil before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For gluten-free, use almond flour instead of breadcrumbs.
- Add nutritional yeast for a cheesy flavor.
- Pan-fry instead of baking for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 5 meatballs
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg