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The Best Vegan Lentil Meatballs with Marinara Sauce Recipe

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4.3 from 14 reviews

These delicious vegan lentil meatballs are a wholesome, flavorful plant-based alternative perfect for serving with warm marinara sauce and pasta. Made from cooked lentils, ground flaxseed as a binder, and a blend of aromatic herbs and nutritional yeast, these meatballs are baked to a tender, slightly browned perfection. Paired with an easy homemade marinara sauce and topped with vegan walnut miso parmesan, this recipe offers a nutritious and satisfying meal ideal for vegan and vegetarian diets.

Ingredients

Lentil Meatballs

  • 2 tbsp ground flaxseed
  • 1/3 cup water
  • 2 cups cooked green lentils (or brown lentils)
  • 1 garlic clove, minced
  • 1/4 cup yellow onion, minced
  • 1/4 cup nutritional yeast
  • 1/2 tsp dried basil
  • 1/2 tsp fennel seed
  • 2 tbsp fresh parsley, finely chopped
  • 1 pinch dried thyme (or 1/2 tsp fresh thyme)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2–1 tsp crushed red chili flakes
  • 1/4 cup breadcrumbs (plus more if needed)

Marinara Sauce

  • 1/4 cup yellow onion, minced
  • 3 cloves garlic, minced
  • 14 oz can plain tomato sauce
  • 1 tsp cane sugar
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp dried basil
  • 1 tbsp olive oil (for sautéing)

For Serving

  • Hot pasta
  • Walnut Miso Parmesan (optional garnish)

Instructions

  1. Prepare Flax Egg: Combine the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken and create a flax egg which will act as a binder for the meatballs.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine cooked lentils, minced garlic, minced onion, nutritional yeast, dried basil, fennel seed, parsley, thyme, sea salt, black pepper, crushed red chili flakes, breadcrumbs, and the thickened flax egg. Stir thoroughly until the mixture comes together; use your hands if necessary to incorporate evenly.
  3. Process a Portion: Transfer about one-third of the lentil mixture to a food processor and pulse until it forms a thick batter-like consistency, but not fully pureed. If the mixture is too dry and hard to blend, add 1/4 cup water and pulse again. Return the blended batter to the large bowl and mix well to homogenize the texture.
  4. Shape Meatballs: Using a spoon or scoop, form the mixture into 2-tablespoon-sized balls by rolling between your palms.
  5. Bake Meatballs: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the meatballs evenly spaced. Bake for 25 minutes, or until the outside is lightly browned and the interior is tender.
  6. Make Marinara Sauce: While the meatballs bake, heat olive oil in a saucepan over medium-high heat. Add minced onion and garlic; sauté until onions become translucent, about 1 minute. Pour in tomato sauce and add cane sugar, salt, and dried basil. Stir well, cover, and simmer on low heat for 20 minutes. For thinner sauce, add 1/4 cup water and cook an additional 2 minutes.
  7. Serve: Toss baked lentil meatballs gently in warm marinara sauce or serve the sauce over the meatballs. Plate with hot cooked pasta and garnish with walnut miso parmesan if desired.

Notes

  • If the meatball mixture feels too wet or sticky, add a little more breadcrumbs to help bind it better.
  • You can substitute green lentils with brown lentils depending on your preference or what you have on hand.
  • For spicier meatballs, increase crushed red chili flakes to taste.
  • Use fresh herbs when possible for enhanced flavor; otherwise dried herbs work fine.
  • This recipe is perfect for batch cooking and leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
  • The flax egg is a great vegan binder replacing eggs, but if you are not vegan, you can substitute with one regular egg.

Find it online: https://marthatasty.com/the-best-vegan-lentil-meatballs-with-marinara-sauce-recipe/