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baked lentil "meatballs"

these tender baked lentil "meatballs" utilize pre-steamed lentils so they come together in a matter of minutes making for an easy meatless dinner or lunch the whole family will love.
Prep Time4 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Servings: 15 meatballs
Author: Cait

Ingredients

  • 1 1/2 cups steamed lentils (I used Trader Joe’s)
  • 1 shallot, peeled & roughly chopped
  • 2-3 cloves garlic, peeled & roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 large egg
  • 1-2 teaspoons dried oregano
  • 3-4 tablespoons favorite marinara sauce
  • 1/4 cup panko breadcrumbs
  • 1/4 cup finely shredded parmesan cheese
  • Salt and pepper to taste
  • Olive oil
  • Optional: carrot & zucchini noodles, marinara sauce, fresh parmesan and minced fresh oregano for serving

Instructions

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper
  • Add a drizzle of olive oil to a sauté pan over medium heat and place minced shallot and onion in, sautéing for ~2 minutes or until fragrant and lightly browned.
  • Add sautéed garlic and shallots to a food processor along with carrot and process until minced.
  • Add lentils, egg, oregano, marinara, breadcrumbs, cheese, a sprinkle of salt & pepper and process until well combined.
  • Using a cookie scoop (my favorite meatball making trick!), scoop out lentil mixture lightly tapping into a ball (note that mixture will be very tender so do the best you can) and place onto parchment lined baking sheet. Continue until you have used up the entire lentil mixture.
  • Bake for 15 minutes or until lentil meatballs are browned and firm to a gentle touch.
  • Serve over your favorite pasta or up your veggie intake even more with some carrot & zucchini noodles. Top with your favorite marinara sauce, a sprinkle of fresh parmesan cheese and freshly chopped oregano.

Notes

Lentil meatballs will keep up to 4 days in an airtight container in the fridge.