Lentil Meatballs
These lentil meatballs are my new favorite way to make homemade vegetarian meatballs - paired with pasta, garlic bread, or in a sub for a filling lunch! They've quickly become a family favorite round here; made with puy lentils, fresh parsley, Parmesan, and breadcrumbs, they're baked until golden on the outside and tender on the inside. Toss them in a tomato basil sauce with spaghetti, and you've got a proper Italian-style dinner in about 30 minutes.
What I love about this recipe is how close these lentil meatballs taste to the real thing. The puy lentils give them a meaty, satisfying texture, the egg and breadcrumbs hold everything together perfectly, and the grated Pecorino adds that salty, savory depth. They're easy to make, freezer-friendly, and a brilliant batch-cooking recipe for the week ahead.
If you love lentil recipes, try my lentil bolognese, lentil enchiladas, or these luxurious Marry Me Lentils for more hearty, protein-packed meals. For another Italian-inspired dinner, my vegetarian moussaka and vegetable lasagna are both family favorites. And if you want to use these meatballs in a bake, try my cheesy baked meatballs.
Why You'll Love This Recipe
I tested this recipe several times to get the texture just right - you want meatballs that hold together without being too dense or dry. The puy lentils are key here - they have a firmer texture than red or standard green lentils, which gives these vegetarian meatballs a satisfying bite that doesn't turn to mush when baked.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
For the Meatballs
- Puy lentils: 200g pre-cooked. Puy lentils (also called French green lentils) are my top choice for meatballs because they hold their shape beautifully and have a firmer, meatier texture than other lentil varieties. You can use pre-cooked pouches for convenience, or cook dried puy lentils yourself. Standard green or brown lentils will also work, but may be slightly softer.
- Onion and garlic: Half an onion and two garlic cloves, diced and sautéed in a little olive oil until softened. Cooking them first gives a sweeter, more mellow flavor than using them raw.
- Egg: One egg acts as the binder that holds everything together. For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes).
- Breadcrumbs: 50g of standard breadcrumbs give the meatballs structure. Panko works too for a slightly lighter texture. Use gluten-free breadcrumbs if needed.
- Milk: Just a tablespoon, mixed in with the breadcrumbs. This softens them slightly and helps the mixture come together.
- Pecorino cheese: 20g of grated Pecorino adds saltiness and that savory umami depth. For a vegan version, use nutritional yeast. You could also use Parmesan (although be aware that most Parmesan is not vegetarian-friendly).
- Fresh parsley and basil: Fresh herbs are essential here - they give the meatballs a bright, Italian flavor that dried herbs just can't match.
For the Sauce and Pasta
- Tomato and basil pasta sauce: 400g of a good-quality jar sauce. If you have a homemade marinara, even better - but a good store-bought sauce keeps this recipe quick and easy.
- Spaghetti: 300g, cooked according to the package instructions. Tagliatelle or penne would also work well.
- Pecorino cheese: 40g, grated over the top to serve. The Pecorino adds a salty, tangy finish that pairs perfectly with the tomato sauce. Parmesan works as a substitute.
How to Make This Lentil Meatball Recipe
Step 1: Cook the Aromatics
Heat the olive oil in a pan and add the diced onion and garlic. Sauté for 4-6 minutes until softened and fragrant. Set aside to cool slightly.
Step 2: Blitz the Mixture
Add the cooked onions and garlic, puy lentils, fresh parsley, egg, breadcrumbs, milk, Parmesan, basil, salt, and pepper to a food processor. Blitz until smooth - you want a cohesive mixture that holds together when pressed, but stop before it turns into a complete paste.
Step 3: Shape the Meatballs
Using your hands, take about a tablespoon of the mixture at a time and roll into a smooth ball. This should give you roughly 15 small meatballs. If you prefer bigger ones, use a bit more mixture per ball and adjust the cooking time accordingly.
Arrange the meatballs on a lined baking sheet, leaving a little space between each one, and spray lightly with cooking oil.
Step 4: Bake
Bake at 200°C | 395°F for 15-20 minutes, flipping halfway through, until golden brown on all sides.
Step 5: Serve
Meanwhile, cook your spaghetti according to the package directions and heat your pasta sauce in a pan. Add the baked lentil meatballs to the sauce and coat them fully. Portion out the spaghetti into bowls, ladle over the meatballs and sauce, and grate over the Pecorino cheese.
Expert Tips for the Best Lentil Meatballs
- Use your hands to roll: It's much easier to shape the meatballs by hand than with a spoon. Take about a tablespoon of the mixture at a time and roll into a smooth ball. If the mixture sticks, dampen your hands slightly.
- Don't over-process: Blitz the mixture until it's smooth and cohesive, but stop before it becomes a complete paste. You want it to hold together when pressed into a ball, with just a little texture remaining.
- Frying option: You can pan-fry the meatballs instead of baking if you prefer a crispier exterior. Fry in a little oil for 5-8 minutes, flipping often, until golden brown on all sides.
- Chill if needed: If the mixture feels too soft or wet to hold its shape, pop it in the fridge for 10-15 minutes before rolling. This firms it up and makes shaping much easier.
- Use puy lentils specifically: They have a firmer texture than standard green or red lentils, which gives the meatballs a much better bite. Red lentils will turn to mush - don't use them here.
- Batch cook and freeze: Bake a big batch, let them cool, and freeze on a tray before transferring to a freezer bag. Reheat from frozen in the oven or microwave.
What to Serve with Lentil Meatballs
These lentil meatballs are incredibly versatile:
- With spaghetti or tagliatelle and a rich tomato basil sauce (as written)
- In a sub roll with melted mozzarella and marinara - a vegetarian meatball sub
- Nestled into a cheesy bake with white beans and mozzarella
- On their own as an appetizer or snack with a dipping sauce
- Over creamy polenta or mashed potatoes
Storage and Meal Prep
Lentil meatballs are one of the best recipes for batch cooking and freezing.
- Refrigerator: Store cooked meatballs in an airtight container for up to 5 days.
- Freezer: Freeze cooked meatballs on a tray first (so they don't stick together), then transfer to a freezer bag. They'll keep for up to 3 months. Reheat from frozen in the oven at 180°C for 10-15 minutes.
- Make ahead: You can shape the meatballs and refrigerate the unbaked balls on a tray for up to 1 day before baking.
FAQs
Puy lentils (French green lentils) are my top choice because they hold their shape and have a firm, meaty texture. Standard green or brown lentils also work well. Avoid red lentils - they break down too much and will make the mixture mushy.
Yes! Tinned lentils are a great shortcut. Drain and rinse them well before using. The meatballs may be slightly softer than with freshly cooked puy lentils, but they still work.
The egg and breadcrumbs are your key binders. Make sure the mixture is well blitzed in the food processor so it's cohesive. If it feels too loose, add a tablespoon more breadcrumbs. Chilling the mixture for 10-15 minutes before shaping also helps.
Yes! Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, left to gel for 5 minutes), replace the Parmesan with nutritional yeast, and use plant-based milk.
Absolutely. Pan-fry in a little oil for 5-8 minutes, flipping often, until golden brown on all sides. Frying gives a crispier exterior but requires more hands-on attention.
Using about a tablespoon of mixture per ball, you'll get roughly 15 small meatballs. For bigger meatballs, use more mixture per ball - you'll get about 8-10 larger ones.
Very much so. Freeze cooked meatballs on a tray, then transfer to a bag. They reheat from frozen in about 10-15 minutes. Brilliant for meal prep.
Lentil Meatballs
Ingredients
- 200 g pre-cooked puy lentils
- ½ onion diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 10 g fresh parsley
- 1 egg
- 50 g breadcrumbs
- 1 tablespoon milk
- 20 g Pecorino cheese grated
- Salt and pepper
- Basil
- 400 g tomato and basil pasta sauce
- 300 g spaghetti
- 20 g Pecorino cheese grated
Method
- Heat 0.5tbsp oil in a pan and add the diced onion and garlic. Saute for 4-6 minutes until softened.½ onion, 2 garlic cloves, 0.5 tablespoon olive oil
- Add the cooked onions and garlic, puy lentils, parsley, egg, breadcrumbs, milk, cheese, and seasonings to a food processor and blitz until smooth.200 g pre-cooked puy lentils, 10 g fresh parsley, 1 egg, 50 g breadcrumbs, 1 tablespoon milk, 20 g Pecorino cheese, Salt and pepper, Basil
- Use your hands to roll the mixture into balls - if you go for smaller balls, you should be able to get about 15 meatballs.
- Arrange the meatballs on a baking sheet and spray with cooking oil. Bake for 15-20 minutes, flipping halfway through.0.5 tablespoon olive oil
- Meanwhile, cook your pasta according to the package directions and heat your pasta sauce in a pan.300 g spaghetti, 400 g tomato and basil pasta sauce
- Add the meatballs to the pasta sauce and coat fully, then portion out the spaghetti into bowls and ladle over the meatballs and sauce.
- Grate over the cheese and serve!20 g Pecorino cheese
Nutrition
Notes
- Storage: Fridge 5 days, freezer 3 months.
- Yield: Approximately 15 small meatballs (1 tablespoon each).
- Frying option: Pan-fry for 5-8 minutes, flipping often, instead of baking.
- Vegan swap: Flax egg + nutritional yeast + plant milk instead of egg + Parmesan + milk.
- Lentils: Puy lentils give the best texture. Avoid red lentils.
