This homemade vegan meatballs recipe is healthy, satisfying, quick and easy to make! It's gluten-free, made from lentils, customizable and is simply the best!
- 1 cup green lentils (cooked and cooled)
- 1 cup oats (gluten-free if preferred)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 3 tbs tomato paste
- 2 tbs coconut aminos (sub for tamari or soy sauce)
- 3 tbs chopped fresh parsley (sub for dried)
- 1 tb chopped fresh oregano (sub for dried)
- 1 flax egg (1 tbs ground flax seeds + 3 tbs water)
- 1/4 cup raw walnuts (optional)
- 1 tsp red pepper flakes (optional)
- 1 tbs plus 1 tsp oil (divided)
- 1/4 tsp salt to taste (adjust as needed)
- If you haven't cooked the lentils, cook them by adding the dry lentils into a medium size pot. Add water to cover the lentils. Bring the pot to boil. Cook for 20 minutes. Drain, rinse and dry well.
- Preheat oven to 400 F and line a baking sheet with parchment paper or oil.
- Make the flax egg by adding ground flax seeds into a small dish and add water. Let it sit for 5 minutes or longer until you reach gel consistency.
- Make the oat flour by adding the oats into a food processor or a blender. Blend until you reach flour consistency.
- In the meantime, heat a large skillet over medium heat. Add 1 tbs oil and sautee the diced onions for 2 minutes. Add the minced garlic to the pan and sautee another 1 minute until onions are soft.
- Add all lentils, oat flour, sauteed onion and garlic, tomato paste, coconut aminos, fresh herbs, flax eggs, 1 tsp oil, walnuts (optional), red pepper flax (optional) and salt into a food processor. Pulse until combined but not pureed or mushy. Leave some texture.
- Gently roll/form the dough into meatballs. Bake them 18 to 20 minutes at 400 F.
- Garnish with parsley, oregano or red pepper flakes and sprinkle with vegan parmesan cheese.
- Air-fry the meatballs in your air-fryer at 400 F for 10 to 12 minutes.
Don't overcook lentils, don't overprocess the ingredients in the food processor, leave some texture.
If the dough is too soft, add more oat flour. Dough will have a soft texture. Meatballs will get hard as they cook and cool.
If the dough is too sticky, wet or oil your hands roll the meatballs easier.
Add nutritional yeast for cheesy flavor or sauteed mushrooms to change up the flavors.
Check put the post for uses and storage.
- Serving Size: 6
- Calories: 255
- Sugar: 2.6g
- Sodium: 206.3mg
- Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 36.2g
- Fiber: 6.4g
- Protein: 11.4g
- Cholesterol: 0g
Keywords: vegan meatballs, vegan lentil meatballs, vegan meatballs recipe, vegetarian meatballs