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Lentil meatballs in a cast iron skillet with red sauce, basil and a wooden spoon.
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Savory Lentil Meatballs (vegan + gluten free)

These vegan lentil meatballs are savory and filling. Not only are they meatless, but they are also gluten free and dairy free. Best served with gluten free or veggie pasta (zoodles or spaghetti squash) and tomato sauce. 
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 meatballs
Calories 91kcal
Author Rachael

Equipment

Ingredients

  • 1 ½ cups green lentils canned or cooked. must be drained and cooled
  • 4 cloves garlic peeled and minced
  • 1 cup yellow onion diced
  • 6 tablespoons gluten free panko
  • 1 tablespoons lemon juice from ½ lemon
  • ¼ cup basil fresh
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 flax "egg" or 1 chicken egg if not vegan
  • ¼ cup parsley fresh
  • 6 tablespoons nutritional yeast
  • ½ tablespoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Preheat: Preheat oven to 350° F
  • Dry and cool lentils: Make sure the lentils are drained of any excess liquids and cooled. If there is too much liquid or if the lentils are still warm the mixture will not be firm enough to form balls. Try and drain your lentils and refrigerate them for at least a few hours or overnight. You can also refrigerate your lentil meatball mixture before you roll out the balls for the same firming effect. 
  • Sauté: Sauté onion in olive oil for 3  mins then add garlic and spices and sauté for 1 more minutes on medium heat. 
  • Blend: Combine the remaining ingredients into a food processor or blender. Blend for a few seconds until everything is combined. I like to leave the mixture a little chunky so that it has a meaty texture. 
  • Roll & Bake: Roll the mixture into balls and place on a baking pan lined with parchment paper, tinfoil or you can lightly oil the pan. Bake on 350° F for 30 minutes. 

Notes

  • Serve: Serve with gluten free or veggie pasta, tomato sauce and basil! 
  • Gluten free panko substitutions: any type of breadcrumbs if not gluten free, almond flour, oat flour
  • Nutritional yeast substitutions: vegan parmesan, parmesan if not dairy free 

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 130mg | Potassium: 239mg | Fiber: 4g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg