Vegan Lentil Meatballs - Namely Marley

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These delicious vegan lentil meatballs are easy to make and so full of flavor. Serve them with spaghetti or your favorite dish. You can also use them to prepare vegan meatball sub sandwiches.

Vegan lentil meatballs sit on top of spaghetti and red sauce on a white plate.

Having meatballs on hand can make such a difference in your vegetarian meal prep. Keeping them in the fridge means you can heat them up quickly while you cook some spaghetti. For example, I like to add vegan meatballs to my vegan spaghetti squash casserole.

the main ingredient

Here are the ingredients you will need for this recipe:

Lentils — I recommend using brown lentils as they create the best texture. It’s a bonus that they are readily available and affordable!
onion – I used a yellow onion, but you can substitute a red or white onion.
garlic – You will need 3 cloves of garlic.
walnut – You will need half a cup of chopped walnuts.
Bouillon — This recipe calls for better than bouillon.
Magic sauce — I call it “magic sauce” but it’s really just vegan Worcestershire sauce
Oats — We will use instant oats. If you only have old-fashioned or rolled oats, I recommend blitzing them in a food processor first to soften them. You can substitute equal amount of bread slices.
Seasoning — I use Italian seasoning, but you can substitute what I refer to as “sausage” seasoning. Learn more about adding sausage flavor to plant-based ingredients.
nuch — Sometimes referred to as nooch, nutritional yeast flakes add a cheesy flavor. I consider Nooch one of the essential ingredients in my vegetarian kitchen.

Cooking lentil meatballs

You have options when it comes to cooking your meatballs. I like to bake them but you can also cook them in a skillet or air fryer.

Skillet method: You can cook the lentil meatballs in a skillet over medium-high heat. Cook until golden brown on all sides. I find that transferring cooked meatballs to a hot oven or toaster oven helps them firm up.
Oven method: Place the meatballs on a baking sheet and bake for about 20 minutes. C. Line a baking sheet with parchment paper. Place the meatballs evenly spaced on the baking sheet.
Air Fryer Method: You can add uncooked meatballs to the air fryer and “fry” for 5 to 10 minutes on each side until golden brown and firm.

Looking down at a plate of spaghetti topped with lentil meatballs.

Why this recipe is a winner

the texture – Using brown lentils keeps the meatballs firm and not spicy.
healthy – Adding chopped walnuts adds texture and healthy fats.
flavored — Bouillon and Italian seasoning make these plant-based meatballs meaty and delicious.

Frequently Asked Questions

Can you freeze vegan meatballs?

You can freeze vegan meatballs. Bring them to room temperature first, then transfer to a freezer bag or container. They can be safely frozen for up to 2 months.

Are lentil meatballs gluten-free?

You can make lentil meatballs gluten-free by using instant oats in place of bread crumbs. Alternatively, you can use gluten-free bread crumbs, but it may take longer to create the same texture.

Serving advice

Serve meatballs topped with marinara sauce and cooked spaghetti and vegan roasted vegetables on the side. However, you don’t have to stick with the Italian theme. You can prepare lentil meatballs with your favorite sauces like paneer sauce, BBQ sauce, buffalo sauce and more:

Storage Tips

Store the meatballs in an airtight container in the refrigerator for up to 5 days. They can be frozen in a freezer-safe container for up to 2 months.

A fork holds a lentil meatball over spaghetti and red sauce. It hovers over another plate of dishes.

Vegan Italian Food

These vegan lentil meatballs are perfect for making your plant-based spaghetti and meatball dishes. If you love Italian food, add some meatballs to your vegan spaghetti pie. Here are more vegetarian Italian dishes to try:

Lentil meatballs sit on a plate with red sauce and spaghetti.

Cook modePrevent your screen from going dark

For lentils:

Add lentils to a saucepan. Add water. Bring it to a boil, then reduce the heat, cover and cook 25 minutes.
When the lentils are done (they should be tender), drain excess liquid using a strainer.

For the meatball mix:

While the lentils are cooking, add oil to a wok over medium heat. Cook until translucent, then add chopped onion. Cook until translucent, about 5 minutes. Then add the garlic and cook for a minute.
Stir in chopped walnuts, bouillon and Worcestershire sauce until combined. Then add ground flax, oats, seasoning and yeast flakes. Stir until combined.
Add the cooked and drained lentils while still hot. Use a rubber spatula to stir the meatball mixture over the lentils. Then either use a spatula or a potato masher to press the lentils. You want to leave some lentils whole for texture, but mash a good chunk of it.
Test the batter. When you press it between your fingers it holds together, then it’s good to go. But when dry, stir with a tablespoon or two of water. Here you can add more salt and pepper to taste.
Once the batter is ready, roll it into 1 inch balls.

For cooking the meatballs:

Skillet method: Spray a skillet with cooking spray. Place over medium to medium-high heat. Place the meatballs in the skillet, leaving some space between them. Sprinkle the top of each with freshly ground pepper. Cook for a few minutes until the underside is golden brown. Turn them using tongs and cook on the other side. Place the cooked meatballs in a preheated oven or toaster oven set to 250°F/120°C while repeating this process with the remaining lentil batter.
Oven method: Preheat your oven to 375°F/190°C. Line a baking sheet with parchment paper. Place the meatballs evenly spaced on the baking sheet. Give them a light coating of vegetable cooking spray. Sprinkle the top of each with freshly ground pepper. Bake for 20 minutesFlip them half way using tongs.
Serving advice: Serve the lentil meatballs in a sauce like marinara sauce or barbecue sauce. Use it to make a plant-based spaghetti and meatball dish or a vegan meatball sub sandwich. Great to serve a few in a salad too.
Transfer the meatballs to an airtight container where they will last 4 to 5 days in the refrigerator. Place them in a freezer-safe container where they will keep in the fridge for up to 2 months.

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You can substitute soy sauce for bouillon and/or vegan Worcestershire sauce.
If using rolled or old-fashioned oats, I recommend running them through a food processor first to break them up. This helps them become a texture similar to instant oats and they will be more absorbent.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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