Lentil Veggie Meatballs

by | Jul 2, 2025 | Dinner, Easy, Recipe Redux, Recipes

Lentil Meatball
Jump to Recipe Jump to Video Print Recipe

These lentil veggie meatballs are hearty, flexible, and come together easily for meals or snacks

Lentil Meatball

Lentil Veggie Meatballs

Madeline Basler
These lentil veggie meatballs are hearty, flexible, and come together easily for meals or snacks
Print Recipe Pin Recipe

Ingredients
  

  • 1/4 cup olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 garlic clove minced
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons tomato paste
  • 1 large red pepper diced
  • 1 zucchini diced
  • 2 cups lentils cooked and cooled
  • 3 large eggs
  • 1/2 cup Romano cheese grated
  • 1/4 cup flaxseed
  • 1/4 cup seasoned panko breadcrumbs
  • 1/2 cup fresh parsley chopped
  • 1/4 cup almonds finely chopped
  • 1 TB olive oil

Instructions
 

  • Add approximately 1/4 cup of olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, and thyme over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.
    1/4 cup olive oil, 1 large onion, 2 carrots, 2 celery stalks, 1 garlic clove, 1 tablespoon fresh thyme
  • Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.
    3 tablespoons tomato paste
  • Add the pepper and zucchini and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.
    1 large red pepper , 1 zucchini
  • Transfer the mixture to a large bowl and allow cooling to room temperature.
  • When cool, add the lentils to the vegetable mixture.
    2 cups lentils
  • Add the eggs, Romano, flaxseed, breadcrumbs, parsley and almonds to the cooled vegetables and lentil mixture and mix by hand until thoroughly incorporated.
    3 large eggs, 1/2 cup Romano cheese, 1/4 cup flaxseed, 1/4 cup seasoned panko breadcrumbs, 1/2 cup fresh parsley, 1/4 cup almonds
  • Place in the refrigerator for 25 minutes.
  • Form meatballs, keeping hands wet, as the mixture is sticky
  • Preheat oven to 400 degrees.
  • Drizzle 1-tablespoon of oil in a roasting pan and roast veggie meatballs until golden brown and toasted turning as needed.
    1 TB olive oil
  • Serve with pesto or marinara, over pasta, spaghetti squash or pureed cauliflower!

Notes

I use Trader Joe's prepared lentils
I chop my vegetables in my food processor!
Adapted from The Meatball Shop