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+ servings
meatballs in a skillet topped with marinara sauce
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5 from 3 votes

Lentil Meatballs

Enjoy easy and delicious Lentil Meatballs over pasta any day of the week! They're made with lentils, garlic and breadcrumbs, are both vegan and gluten free and are great for meal prepping. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: lentil meatballs
Servings: 12 meatballs
Calories: 97kcal
Author: Erin


  • 3/4 cups green lentils rinsed
  • 2 cups water
  • 1/4 cup yellow onion diced
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 flax egg 1 tbsp flaxseed meal+2.5 tbsp water, mixed
  • 2 tbsp flour all purpose or arrowroot for gluten free option
  • 2 tbsp vegan parmesan cheese
  • 3 tbsp seasoned breadcrumbs gluten free
  • 1 1/2 cups marinara sauce optional


  • Add lentils and water to a large saucepan. Bring to a boil, then place lid over top and reduce heat to a simmer and simmer for 15-20 minutes, or until the lentils have absorbed the water and are cooked.
  • While the lentils are cooking, make the flax egg: stir 1 tbsp flaxseed meal and 2.5 tbsp water together and let sit for 5 minutes.
  • Next, heat 1 tbsp oil in a skillet over medium heat, then add the onion and garlic and sauté for 2-3 minutes or until the onion is soft. Add the parsley, thyme, red pepper flakes, and salt and stir for 1 more minute; remove from heat and set aside.
  • Once the lentils are cooked, transfer them to a large bowl and use a potato masher or fork to mash them (this should take 1-2 minutes). Then, add the onion mixture to the bowl and stir to combine. Last, stir in the flax egg, flour, breadcrumbs, and cheese.
  • Use your hands to form the mixture into 12 meatballs. Add the remaining oil to a skillet, then sauté the meatballs for 3-4 minutes, or until they start browning on the outside. If you're adding sauce, remove the skillet from the heat (or turn heat down to low) and pour the sauce over top.


*Calories are an estimation and are per meatball 
*Recipe can easily be doubled or tripled if you want to make some and freeze them
Tip: wet your hands before forming the lentil mixture into meatballs; that way, the mixture holds together a little better and your hands won't get as messy 


Calories: 97kcal | Carbohydrates: 12g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 159mg | Fiber: 5g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg