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Golden brown vegetarian lentil meatballs on a baking sheet with herbs
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High Protein Vegetarian Lentil Meatballs

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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.