Vegan Lentil Italian Meatballs
 
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These vegan lentil meatballs are bursting with so much delicious savory Italian flavor that you won’t even miss the meat! Whether you are vegetarian, vegan, plant-based, or simply looking for a delicious dinner idea, you will love these meatballs! They are delicious served with pasta, spaghetti squash, marinara sauce, on a meatball sub sandwich, crumbled on top of a salad for lunch…so many options here! These plant-based meatballs are PACKED with protein and fiber and I daresay will be the star of your meal.
Author:
Recipe type: Entree, Main Dish, Lunch/Dinner
Cuisine: Italian, Vegan, Plant-Based, Vegetarian
Serves: 25 meatballs
Ingredients
  • 1-1 ½ cups dry green lentils, cooked according to package*
  • ½ tablespoon olive oil
  • 3 cloves garlic, minced OR ½ tablespoon garlic powder
  • 1 medium onion, diced
  • ½ cup whole wheat Panko bread crumbs**
  • ¼ cup nutritional yeast
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup sun-dried tomatoes, diced
  • ½ ounce fresh oregano OR basil (1/4 cup)-or use 1 tablespoon dried oregano or basil
  • 2 tablespoons olive oil, for frying
Instructions
  1. Preheat oven to 375 degrees F and
  2. Cooks lentils according to package directions (or use 3 cups cooked canned lentils). If cooking yourself, be sure to drain off any broth/water after cooking. Set aside.
  3. In a medium skillet over medium heat, saute onion in ½ tablespoon olive oil until soft; add minced garlic and cook a minute or two more until fragrant.
  4. Add all cooked lentils, sauteed onion and garlic, and rest of ingredients to a food processor and pulse until combined, but not pureed (leave some texture).
  5. Heat 1 tablespoon olive oil on skillet over medium heat over stove. Add ½ of meatballs and saute until deep golden brown, turning to evenly cook on all sides. Repeat with remaining olive oil and meatballs.
  6. Bake at 375 degrees for 25 minutes. Makes about 25 meatballs.
Notes
* I cooked in 3 cups chicken bone broth; you will need 3 cups cooked lentils. Could also try using vegetable broth. Broth adds more flavor than plain water!
**can also use regular breadcrumbs, but I prefer the taste/texture of panko
Recipe by Audra's Appetite at https://audrasappetite.com/vegan-lentil-italian-meatballs/