Name: Easy Vegan Lentil Meatballs | Mediterranean Style
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 430 grams cooked brown lentils; 3 tbsp breadcrumbs; 2 tbsp nutritional yeast; 1 tbsp olive oil; a pinch of salt and pepper; 1 tsp paprika; 1 sprig of rosemary, chopped; 400 grams chopped tomatoes/tomato passata; 1/2 onion (chopped finely); 1 small carrot (chopped finely); 1 celery stick (chopped finely); 1 tbsp olive oil; 1 clove garlic

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These vegan lentil meatballs are super easy to make and only require a few ingredients. They are served with a delicious homemade tomato sauce and they are hearty and packed with flavour. They are quick to make and they are vegan, vegetarian and can be made gluten-free.

Plate with Vegan Lentil Meatballs in tomato sauce with vegan parmesan

I’m a big fan of making my own veggie meatballs or “polpette”. I’ve always had them growing up and they have always been one of my comfort foods. Sometimes recipes for veggie and vegan meatballs can be overly complicated, I didn’t have many ingredients on hand so I decided to make a recipe that didn’t require many ingredients and I came up with these lentil meatballs.

They are made using cooked lentils, which makes the whole process so much easier and quicker. There is also no need to use a food processor, you can mash the lentils with a fork and combine them with the rest of the ingredients.

They are so easy but they turned out so delicious! I was actually so impressed with the outcome. I served them with a tomato sauce, which for me is the best meatball sauce.

I love legumes and this is a great way to eat them whether you like them or not so much. Lentils are made of over 25% protein, which makes them a great meat substitute. They’re also rich in fibre, B vitamins, magnesium, zinc and potassium.

VEGAN MEATBALL RECIPE INGREDIENTS:

Cooked lentils
Breadcrumbs
Nutritional yeast
Fresh rosemary
Salt, pepper, paprika
Olive oil

HOW TO MAKE VEGAN LENTIL MEATBALLS WITH TOMATO SAUCE

If you’re not using cooked lentils, you first need to soak them and cook them. I highly suggest buying canned lentils instead, unless you’re used to cooking your own legumes. Preheat the oven to 190C.

Mash the lentils roughly with a fork, leaving some bits intact. This is what will hold the meatballs together, so the lentil mixture needs to be quite mushy, help yourself with your hands if you prefer. By squeezing them you will create the perfect texture.

Transfer to a bowl, and add breadcrumbs and nutritional yeast. Then add fresh rosemary, salt, pepper, paprika and olive oil. Mix everything with a wooden spoon until it reaches a moldable consistency. Then start shaping the lentil balls with your hands.

Place your vegan meatballs on a baking tray with baking paper and spray with some olive oil. Then bake in the oven for 30 minutes flipping them halfway.

Once they are cooked let them cool down a bit then combine them with cooked tomato sauce and top with vegan parmesan and more pepper. See below how I make my homemade tomato sauce!

VEGAN MEATBALL SAUCE RECIPE

I had these hearty lentil meatballs with homemade tomato sauce. It is a lot more flavourful than the store-bought one and it’s so easy to make. Start by sautéing chopped onion, carrot and celery (or only onion if you only have that) and 1 whole garlic clove in some olive oil on low heat until soft. Then add chopped tomatoes or tomato passata, and cook on low heat for 20 minutes. Remove the garlic clove and blend everything.

SUBSTITUTES FOR THIS RECIPE

Lentils, I used brown lentils because I find them really hearty and perfect for this recipe but you can use any type of lentils, just not split lentils. You can try substitute lentils with other beans or chickpeas, but they might not hold up as well as lentils become especially soft.
Breadcrumbs, can be substitutes with oat flour or chickpea flour to make it gluten free
Nutritional Yeast, can be omitted, or use vegan parmesan.

How long do these vegan lentil meatballs last?

In the fridge, in an airtight container, they will last for about 5 days
In the freezer, for a few months.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!