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30-Minute Vegetarian Meatballs

Quick and healthy vegetarian meatballs made with lentils, herbs, and parmesan. Perfect for pasta dinners and freezer-friendly meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian-Inspired, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian Meatballs
  • 1 cup cooked lentils green or brown, drained
  • 0.5 cup breadcrumbs
  • 1 egg
  • 0.25 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 0.25 cup onion finely chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil
  • 0.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 2 cups marinara sauce
  • 2 cups cooked pasta or spaghetti
  • extra parmesan cheese for garnish
  • fresh basil or parsley for garnish

Equipment

  • Mixing bowl
  • Skillet
  • Fork or potato masher
  • Spoon or small scoop

Method
 

  1. If not already cooked, prepare lentils according to package instructions, drain, and let cool slightly.
  2. Lightly mash cooked lentils in a mixing bowl, leaving some texture.
  3. Add breadcrumbs, egg, parmesan, garlic, onion, parsley, olive oil, oregano, smoked paprika, salt, and pepper to the mashed lentils.
  4. Mix until fully combined, creating a moist but firm mixture.
  5. Shape the mixture into small meatballs, approximately 1.5 inches in diameter.
  6. Heat olive oil in a skillet over medium heat.
  7. Cook the meatballs for 8–10 minutes, turning occasionally until golden brown on all sides.
  8. Add marinara sauce to the skillet and simmer for 5 minutes to let meatballs absorb flavor.
  9. Serve meatballs over cooked pasta or spaghetti, topping with extra parmesan and fresh basil or parsley.

Notes

Meatballs can be frozen before or after cooking. Reheat in marinara sauce before serving.