These easy baked vegan lentil meatballs are made with simple pantry ingredients - no eggs, no flax eggs, no specialty binders! The secret is crispy lentils, which give these meatballs a hearty texture with a lightly crisp exterior and a satisfying bite. Vegan, gluten-free, soy-free, nut-free, egg-free and dairy-free!
There's just something about a big plate of spaghetti and meatballs, isn't there? These vegan lentil meatballs were a huge hit at my house - Bobby loved them, and my teenage daughter especially could not get enough. That's when I knew this recipe was a keeper!
If you've been around here a while, you may know I already have two meatball recipes on the blog: my Italian vegan meatballs and my mushroom walnut balls. I love them both, but they each call for mushrooms and caramelized onions, which take some time to prep ahead. This new recipe is much more streamlined - and unlike the others, it's baked, it's nut-free and it stars lentils!
The ingredient list could not be simpler: brown lentils, short-grain brown rice, rolled oats, garlic powder, Italian seasoning, salt and an optional touch of maple syrup. That's it! No complicated binders. No eggs. Just wholesome pantry staples that come together into hearty, satisfying meatballs.
The Secret to the Best Vegan Lentil Meatballs
The secret is crispy lentils! Most lentil meatball recipes simply use cooked lentils straight from the pot or can. During testing, I found that regular cooked lentils produced a soft, mushy mixture - honestly, it felt almost like baby food. It never developed that hearty texture you expect from a meatball.
Roasting the lentils first changes everything. The excess moisture evaporates, the texture firms up and the lentils develop so much more flavor. The finished meatballs hold together beautifully, with a lightly crisp exterior and a satisfying bite. This is truly what makes this recipe special! You'll make one batch of my crispy lentils and let them cool slightly before mixing them in.
Ingredients
- Brown lentils: This recipe is specifically developed for brown lentils, so please don't substitute red lentils, black (beluga) lentils or French green lentils - the texture will not be the same. You'll turn two 15-ounce cans into one batch of Crispy Lentils before making the meatball mixture. For more on brown lentils, including how to cook them from scratch and their nutritional benefits, check out my full guide to cooking green and brown lentils.
- Rolled oats: Please do not skip the oats! Because this recipe is both vegan and gluten-free, the oats do a lot of heavy lifting - they absorb moisture, help bind everything together and create the perfect texture. I wouldn't recommend substituting them. If needed, be sure to use certified gluten-free oats.
- Short-grain brown rice: I specifically tested this recipe with short-grain brown rice, which becomes slightly plumper and stickier as it cooks - exactly what helps these meatballs hold together so well. I haven't tested long-grain rice, so results may vary if you swap it.
- Maple syrup: Optional but recommended! It doesn't make the meatballs sweet at all. It simply balances the savory flavors and rounds everything out.
How to Make Vegan Lentil Meatballs
Step 1: Prep the oven and pan. Preheat the oven to 325°F if you're using a ceramic-coated sheet pan, or 350°F for a standard metal sheet pan or cast-iron skillet. Coat your sheet pan with avocado oil - this adds flavor and helps the meatballs brown.
Step 2: Make the crispy lentils. Prepare one batch of crispy lentils using two 15-ounce cans of brown lentils, then let them cool slightly.
Step 3: Cook the rice. Meanwhile, cook your short-grain brown rice and measure out 1 cup.
Step 4: Grind the dry ingredients. Add the oats, salt, Italian seasoning and garlic powder to a food processor and pulse until the oats are finely ground - almost like a coarse flour.
Step 5: Process the mixture. Add the cooked rice, crispy lentils and maple syrup. Process until everything comes together into a thick, scoopable mixture that holds its shape when you press it.
Step 6: Scoop and roll. Use a 1½-inch cookie scoop to portion the mixture, then roll into 16-17 meatballs and arrange them on your prepared baking sheet.
Step 7: Bake! Bake for 15 minutes, until the outsides are lightly browned and crisp. You can rotate the pan every 5 minutes for more even browning if you'd like.
Step 8: Serve! Pile them over pasta with warm marinara, garnish with fresh basil and vegan Parmesan, and dig in while they're hot!
Recipe Tips
- Bake directly on the oiled baking sheet. This gives you the crispiest texture and the best browning. Parchment paper can be used if needed, but the meatballs won't brown quite as well.
- Match the oven temperature to your pan. For this recipe, ceramic-coated sheet pans do best at 325°F, while standard metal sheet pans and cast-iron skillets should go to 350°F.
- Stick with brown lentils. Red, black and French green lentils all behave differently, and the texture will not be the same. This recipe was developed specifically for brown lentils!
- Don't skip the crispy lentil step. It's tempting to stir in plain cooked lentils, but that's how you end up with a soft, mushy mixture. Roasting them first is the whole secret!
Easy Weeknight Dinner
One of my favorite things about this recipe is how meal-prep friendly it is. If your rice and crispy lentils are already prepared, the meatball mixture comes together in just a few minutes and the meatballs bake in only 15 minutes. You could realistically have these in the oven within about 5 minutes!
While they bake, cook your favorite pasta and warm up your marinara for an easy weeknight dinner the whole family will love. I think these are perfect for families, meal prep, busy weeknights and back-to-school dinners!
Serving Suggestions
- Spaghetti and meatballs: The classic! Serve them over spaghetti with your favorite marinara. They pair beautifully with my roasted veggie tomato sauce, my spicy arrabbiata sauce, or my San Marzano tomato sauce.
- Meatball subs: Tuck them into a roll with warm sauce for the ultimate cozy sandwich.
- Grain bowls: Add a few to a grain bowl for a boost of plant-based protein.
- With roasted vegetables: Serve them alongside your favorite roasted veggies for a simple, satisfying dinner.
However you serve them, finish with fresh basil and a sprinkle of vegan Parmesan!
Prefer the Stovetop?
These can also be pan-fried in avocado oil in a cast-iron skillet until browned on all sides. That being said, I really love the baked version - it's hands-off, less messy and perfect for busy weeknights!
Health Benefits of Lentil Meatballs
I love that these meatballs are a really balanced meal. You get plant-based protein and fiber from the lentils, whole grains from the brown rice and additional fiber from the oats. They're very satisfying and filling - a meal you can feel great about serving your family!
Leftovers?
Let the meatballs cool completely, then refrigerate them in an airtight container for up to 4 days.
I haven't personally tested freezing these yet, but they should freeze well - cool them completely, separate the layers with parchment paper and thaw overnight in the refrigerator before reheating in the oven or air fryer. If you try freezing them, please let me know how it goes!
I hope you love these vegan lentil meatballs as much as my family does! Please comment below or tag me @eatingbyelaine so I can see how they turned out. Happy cooking!
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Vegan Lentil Meatballs
- Total Time: 25 minutes
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
These easy baked vegan lentil meatballs are made with simple pantry ingredients - no eggs, no flax eggs, no specialty binders! The secret is crispy lentils, which give these meatballs a hearty texture with a lightly crisp exterior and a satisfying bite. Vegan, gluten-free, soy-free, nut-free, egg-free and dairy-free!
Ingredients
- 1 tablespoon avocado oil, for the baking sheet
- ⅔ cup rolled oats (certified gluten-free if needed)
- ½ teaspoon fine salt
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup cooked short-grain brown rice
- 1 batch Crispy Lentils (prepared using two 15-ounce cans brown lentils and cooled slightly)
- 1 tablespoon pure maple syrup (optional but recommended)
Instructions
- Preheat the oven to 325°F if using a ceramic-coated sheet pan (such as Caraway). Preheat to 350°F if using a standard metal sheet pan or cast-iron skillet.
- Coat a nonstick sheet pan with the avocado oil. For the crispiest texture, bake the meatballs directly on the baking sheet. Parchment paper can be used if needed, but they won't brown quite as well.
- Prepare one batch of Crispy Lentils using two 15-ounce cans of brown lentils. Allow them to cool slightly.
- Meanwhile, cook the short-grain brown rice and measure out 1 cup cooked.
- Add the oats, salt, Italian seasoning and garlic powder to a food processor. Pulse until the oats are finely ground.
- Add the cooked rice, crispy lentils and maple syrup. Process until the mixture comes together.
- Scoop using a 1½-inch cookie scoop and roll into 16-17 meatballs.
- Arrange on the prepared baking sheet.
- Bake for 15 minutes. Rotate every 5 minutes if desired for more even browning.
- Serve warm over pasta with marinara sauce and garnish with fresh basil and vegan Parmesan.
Notes
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Freezing: Not yet tested. They should freeze well after cooling completely, separated with parchment paper, then thawed overnight before reheating in the oven or air fryer.
- Stovetop option: Pan-fry in avocado oil in a cast-iron skillet until browned on all sides.
- This recipe was developed specifically for brown lentils. Red, black (beluga) and French green lentils will not produce the same texture.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Baking
- Cuisine: American, Italian
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