Easy High Protein Vegetarian Lentil Meatballs for a Healthy Reset

It is 6pm. You are tired. Dinner needs to happen fast. These vegetarian lentil meatballs are the perfect solution for your family.

They are hearty, golden, and packed with protein. You will love how filling they feel. This recipe is a great way to start your healthy reset journey.

Why You’ll Love This Recipe

These meatballs are a total winner for busy weeknights. They use simple pantry staples you likely already have. They are budget-friendly and very nutritious.

The texture is tender on the inside. The outside gets perfectly golden and crisp. Your family will enjoy this protein-rich meal without any stress.

Simple Method

Making these is much easier than you might think. You just simmer the lentils and pulse them quickly. Even beginner cooks can master this easy method.

The oven does most of the hard work for you. Using a food processor saves so much time. You will have dinner ready in 50 minutes total.

Ingredients You’ll Need

This recipe uses fresh ingredients and pantry staples for the best flavor.

• 1 cup dried brown lentils, rinsed and drained
• 1/2 cup cooked quinoa
• 2 large eggs, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup nutritional yeast
• 1/2 cup yellow onion, finely minced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil for brushing

Step-by-Step

1. Place lentils in a pot with 3 cups of water.
2. Bring to a boil, then simmer for 20 minutes until tender.
3. Drain lentils thoroughly and let cool for 10 minutes.
4. Preheat oven to 400°F (200°C) and line a baking sheet.
5. Pulse cooled lentils in a food processor 5-7 times.
6. Transfer lentils to a bowl and add all remaining ingredients.
7. Mix well and let the mixture rest for 10 minutes.
8. Form the mixture into approximately 16 evenly sized balls.
9. Arrange on the baking sheet and brush with olive oil.
10. Bake for 25 to 30 minutes, turning once halfway through.

Best Ways to Enjoy It

Serve these warm over a big bowl of spaghetti. Add your favorite marinara sauce for a classic comfort meal. They are also great in a pita wrap.

Pair them with a fresh green garden salad. Or try them with roasted seasonal vegetables. Pack them into containers for easy weekday lunches at work.

Storage & Reheating

Keep leftovers in an airtight container in the fridge. They will stay fresh for up to four days. These vegetarian lentil meatballs also freeze very well.

To reheat, use the oven at 350°F for ten minutes. This keeps the exterior nice and firm. You can also use a microwave for a quick meal.

Tips for Best Results

• Don’t skip the 10-minute rest for the mixture.
• Avoid over-processing the lentils into a total mush.
• Use wet hands to roll the balls more easily.
• Make the lentils a day early to save time.
• Ensure the lentils are very well drained before pulsing.
• Brush with enough oil for a golden brown finish.

Easy Flavor Ideas

• Add red pepper flakes for a spicy kick.
• Use gluten-free breadcrumbs if you have dietary needs.
• Swap oregano for fresh basil for a summer twist.

Common Questions

Can I use canned lentils?

Yes, you can use canned lentils to save time. Just make sure to rinse and drain them very well. Use about two cans for this recipe.

Do these fall apart in sauce?

These meatballs are quite firm after baking in the oven. For best results, add them to the sauce right before serving. This keeps them from getting too soft.

I hope these hearty meatballs bring comfort to your table tonight. They are such a simple way to nourish your family with love. Happy cooking!

— Katie Wood

Print Recipe

High Protein Vegetarian Lentil Meatballs

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 4 servings

Calories: 325kcal

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 1/2 cup cooked quinoa
• 2 large eggs , lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup nutritional yeast
• 1/2 cup yellow onion, finely minced
• 3 cloves garlic , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil for brushing

Instructions

• Place lentils in a pot with 3 cups of water, bring to a boil, then simmer for 20 minutes until tender but not mushy.
• Drain lentils thoroughly and let cool for 10 minutes.
• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Pulse the cooled lentils in a food processor 5-7 times until mostly broken down but some texture remains.
• Transfer pulsed lentils to a large mixing bowl and add cooked quinoa, beaten eggs, breadcrumbs, nutritional yeast, onion, garlic, oregano, paprika, salt, and pepper.
• Mix all ingredients until well combined and let the mixture rest for 10 minutes to allow moisture absorption.
• Form the mixture into approximately 16 evenly sized balls (about 1.5 inches in diameter).
• Arrange meatballs on the prepared baking sheet and brush lightly with olive oil.
• Bake for 25 to 30 minutes, turning once halfway through, until the exterior is golden brown and firm to the touch.