Hey there! Okay, so I have to admit: the very first time I ever tried making vegan lentil meatballs, I thought I’d bitten off more than I could chew (pun entirely intended). My kitchen looked like I’d lost a fight with a bag of lentils and my food processor, but honestly, it was totally worth it because my roommate wouldn’t stop sneaking bites right off the baking tray. Anyway—this one’s for those of you who want hearty, plant-based comfort food without faffing about for hours. I’ve made these way too many times now, sometimes after long days when I can barely see straight, and they never let me down. Oh, and if you chuckle at the odd pea rolling across the counter, join the club.

Why You’ll Love This (Or, Why I Keep Going Back to It)

I pull out this 30-minute vegan lentil meatball recipe when my fridge is looking sad and I’m craving something family-style but not fussy. My cousin Wolfie (yes, that’s his real name) is obsessed with them—seriously, he asked for them two weeks in a row. I make this when I want that meaty, cozy vibe but without the…well, meat. Also, the cleanup is not a total nightmare. Some nights, honestly, I just chuck whatever herbs I find lurking at the back of the drawer (probably should clean my fridge more). And if your blender acts like it’s unionized halfway through, take a deep breath—they’ll come together in the pan, pinky swear.

Here’s What You’ll Need (With My Usual Shortcuts)

1 cup cooked lentils (brown or green work best—sometimes I just use canned, but don’t tell my mum)
3/4 cup breadcrumbs (panko is nice, but I’ve crumbled tortillas when desperate, works fine!)
1/2 cup rolled oats (Grandma always insisted on Bob’s Red Mill, honestly any kind is fine except steel-cut—those are a nightmare here)
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg; or, if I’m out, chia seeds do the trick too)
2 garlic cloves, minced (sometimes I use garlic powder—no shame!)
1/2 small onion, diced (red, white, or even shallot—it’s not that picky)
2 tablespoons fresh parsley, chopped (or dried—fresh looks fancier though)
2 teaspoons Italian seasoning (oregano, basil, whatever makes you happy)
1 tablespoon tamari or soy sauce (or coconut aminos if you’re feeling fancy)
1 tablespoon tomato paste (optional but tasty—I swap it for ketchup in a pinch. No one has noticed yet)
Pinch of salt and pepper
Olive oil for baking or pan-frying (your call!)

How I Actually Make These (With a Few Missteps)

Mix the flax egg. Combine the ground flaxseed and water in a small cup. Let it hang out for 5 minutes—sometimes I forget and it sits way longer. That’s fine.
Sauté your extras. In a skillet (or just any frying pan, really), drizzle a splash of olive oil. Toss in the onion, a sprinkle of salt, and let it get soft for about 3 minutes. Then add your garlic. I like the smell so much I usually hover awkwardly by the stove for this bit. Don’t let it burn. (Easier said than done if you have kids—or dogs—underfoot.)
Into the food processor… Chuck in the cooked lentils, sautéed onion and garlic, breadcrumbs, oats, Italian seasoning, parsley, tamari, and tomato paste. The flax egg goes in too. Pulse a few times until it’s sticky and crumbly—this is where I sneak a taste. Don’t overblend; you still want some texture. If you don’t have a food processor, a potato masher + determination works
Shape into balls. Wet your hands (trust me on this) and scoop the mix into walnut-sized balls. No need to measure; life’s too short. If it looks a bit weird or lumpy, that’s perfectly normal.
Bake or pan-fry—your call. Pop them onto a lined baking tray, drizzle with oil, bake at 200°C (about 400°F) for 20 minutes, flipping once for good measure. Or, pan-fry on medium, gently rolling every 2-3 minutes, until golden. If you’re in a rush, pan-frying is quicker. Baking gives them a nice crust though.
Serve up! Now’s the time to eat—unless you want to let them cool. (I never have that kind of patience.)

A Few Notes From My (Sometimes Chaotic) Kitchen

I find letting the mixture rest 5-10 minutes makes it easier to roll, but I’ve definitely skipped it on hangry weeknights.
If it’s too wet, add more breadcrumbs—too dry, a splash of water or even tomato sauce does the trick. I once tipped in too much water and had to start over; don’t be me.
If you’re avoidng gluten, swap out for gluten-free oats and bread crumbs (shout out to Minimalist Baker for more GF ideas).

Variations I’ve Tried (Not All Winners)

I once subbed in cooked chickpeas instead of lentils; they work okay, but the texture’s a bit…sandy. Wouldn’t really recommend unless you’re desperate.
Chopped sun-dried tomatoes or a touch of smoked paprika = nice twist!
Thyme, rosemary—add whatever you like or have on hand, honestly. I tried curry powder once. On second thought, classic Italian herbs are better here.

What If You Don’t Have Fancy Equipment?

No food processor? It’s honestly fine. Mash everything up using a fork, or potato masher, or even get the kids involved (tiny hands = great mixers, sometimes). If they’re a bit chunky, all the better for texture.

How to Store (If You Somehow Have Leftovers)

Keep these in a sealed container in the fridge for up to 3 days. They actually taste even better the next day—kind of like curry; the flavors get cozy together. You can freeze them too, which I do in theory, but in my house, they rarely make it past lunch the next day.

Serving Suggestions—What’s On My Table

I almost always serve these over spaghetti with loads of fresh basil and homemade (or just jarred, let’s be real) tomato sauce. Sometimes we do lentil balls in sub sandwiches with a drizzle of vegan mayo and pickles. My Aunt Joan likes them cold, eaten straight (weird, but you do you). Side of garlic bread is a must in my book.

Lessons Learned (Otherwise Known as My “Pro Tips”)

I tried skipping the chilling step once—what a mess. They fell apart like a badly built sandcastle. Don’t rush it unless you fancy lentil mush.
If you make them too big, the middle can stay kinda soft. Go walnut-sized—even if you’re tempted to go bigger.
Don’t try cooking them on super high heat to “save time”—I burned a batch spectacularly once. Patience is a virtue. Apparently.

Your Questions, Answered! (Because Friends Have Asked)

Can I use red lentils? You could, but honestly, they get a bit mushy. Brown or green hold up better.

Are they gluten-free? They sure can be, if you use GF breadcrumbs and oats.

How do I freeze them? Stick ‘em in a container with parchment between layers. I defrost them in the oven or microwave, works both ways.

Can I make these ahead? Yup! I form the balls the night before, cover, and bake them off fresh. It’s a win-win.

What’s the best sauce? Classic marinara is tops for me, but pesto works well too. Love & Lemons has a killer vegan pesto I like using here.

So, if you give these a crack, let me know how you riff on them. And if a lentil sneaks away, well—that’s just part of the fun in my books. Anyway, cheers, and happy (quick) cooking!

30-Minute Vegan Lentil Meatballs