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Golden-brown vegan lentil meatballs simmering in rich homemade marinara sauce with fresh basil and nutritional yeast, served in rustic ceramic bowl with wooden spoon. Crispy plant-based meatballs in thick tomato sauce with herbs, healthy high-protein vegan dinner idea.

Vegan Lentil Meatballs with Marinara Sauce

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Savor the hearty, satisfying flavors of these Vegan Lentil Meatballs with Marinara Sauce, a plant-based marvel packed with protein and fiber. Made from wholesome lentils, aromatic herbs, and a rich homemade marinara, these meatballs deliver the perfect balance of nutrition and taste. Whether served over pasta, in sandwiches, or as appetizers, this recipe is versatile, easy to make, and ideal for meal prep. Perfect for vegans, omnivores, and everyone in between, these lentil meatballs are a comforting, healthy twist on a classic favorite.

  • Total Time: 1 hour 5 mins
  • Yield: 12-15 meatballs (4 servings) 1x

Ingredients

Scale
  • 1 cup dry green or brown lentils (or 2½ cups cooked)
  • ½ cup breadcrumbs (gluten-free if needed)
  • ¼ cup nutritional yeast
  • 3 garlic cloves, minced
  • ½ small onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1–2 tbsp olive oil for baking
  • 2 cups crushed tomatoes (for marinara sauce)
  • 2 garlic cloves, minced (for marinara sauce)
  • 1 tbsp olive oil (for marinara sauce)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp sugar (optional)
  • Fresh basil for garnish

Instructions

  1. Rinse and cook lentils in 2½ cups of water for 20-25 minutes until tender but not mushy. Drain excess water and let cool slightly.
  2. In a large bowl, mash half of the cooked lentils. Add breadcrumbs, nutritional yeast, garlic, onion, parsley, tomato paste, oregano, smoked paprika, salt, and pepper. Mix thoroughly; adjust texture with water or breadcrumbs if needed.
  3. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Dampen hands and shape lentil mixture into 12-15 meatballs, placing them on the prepared sheet. Lightly brush with olive oil.
  4. Bake for 25-30 minutes, flipping halfway, until golden and firm.
  5. While meatballs bake, prepare marinara: Heat olive oil in a saucepan, sauté garlic for 30 seconds, then add crushed tomatoes, basil, oregano, sugar (if using), salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
  6. Combine baked meatballs with marinara sauce, simmering for 5-10 minutes to deepen flavors. Garnish with fresh basil and serve over pasta, in sandwiches, or as appetizers.

Notes

  • For best texture, use al dente lentils that hold their shape after cooking.
  • If mixture is too dry or wet, adjust with water or breadcrumbs accordingly.
  • Freeze baked meatballs individually on a tray before storing in freezer bags for up to 3 months.
  • To reheat, warm in a saucepan with a splash of water or vegetable broth to prevent drying out.
  • Boost umami by adding mushrooms, soy sauce, grated carrots, or zucchini to the mixture.
  • Author: Luna Saunders
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Italian-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 3-4 meatballs with sauce
  • Calories: 220 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Find it online: https://mealsmom.com/vegan-lentil-meatballs-with-marinara-sauce/