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Easy Lentil Meatballs (Vegan + GF)

Bowl of carrot ribbons topped with our easy vegan lentil meatballs recipe

Did you see my Instagram of these meatballs? Did you laugh? Do you like my jokes? Please be my friend.

Food processor with ingredients for our protein-packed vegan lentil meatballs recipe

You guys know I’m on a roll with meatballs.

First were my Easy Vegan Meatballs featuring tempeh, then my Sun-Dried Tomato and Basil Meatballs featuring chickpeas. I can’t leave lentils out of the party, so this is my take using green lentils!

Parchment-lined baking sheet with freshly rolled vegan lentil meatballs

This recipe is simple, requiring just 10 ingredients and 30 minutes to prepare (when you start with cooked lentils).

It’s the perfect way to utilize leftover cooked lentils in an exciting, new way. In my opinion, if you put anything atop pasta and red sauce, it’s exciting (what does that tell you about my social life?).

In addition to being simple, these meatballs are also vegan and gluten-free, and packed with flavor thanks to fresh parsley, dried herbs, tomato paste, and vegan parmesan cheese.Browning vegan lentil meatballs in a cast-iron skillet for a delicious plant-based meal

They get their golden brown crust from vegan parmesan cheese and a quick sauté in a skillet, before finishing off in the oven to help them crisp up even more. While that’s happening, prepare your accompaniments. I went for carrot noodles – because, love – and store-bought marinara sauce to save time.

Dinner bowls filled with carrot noodles topped with our easy vegan lentil meatballs recipe

I hope you all love these meatballs! They’re:

Tender
Flavorful
Healthy
Easy
Quick
& Delicious

Make these for a weeknight meal when you’re looking for something hearty that doesn’t require too much work. Per 4 meatballs, these pack 10 grams of protein! And if you pair them with a quinoa- or brown rice-based gluten-free pasta, you’ll get another 5-10 grams protein per serving.

If you try this recipe, let us know! Rate it, leave a comment, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Our lentil meatball recipe served over carrot noodles with marinara for a healthy plant-based mealTop down shot showing the hearty texture of our gluten-free vegan lentil meatballs

Print
Big bowl of carrot ribbons with marinara and Easy Lentil Meatballs
4.69 from 57 votes

Easy Lentil Meatballs

Lentil meatballs made with just 10 ingredients in 30 minutes! Savory, tender, flavorful, and perfect atop gluten-free pasta or carrot noodles!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 (meatballs)
Category: Appetizer, Entree
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

MEATBALLS

  • 3 Tbsp (45 ml) + 1 tsp olive oil (divided)
  • 1 medium shallot (minced)
  • 3 cloves garlic* (minced)
  • 1 batch flax egg (1 Tbsp (7g) flaxseed meal + 2 1/2 Tbsp (37 ml) water as original recipe is written)
  • 1 1/2 cups cooked + cooled green lentils (cooked in vegetable stock)
  • 1 1/2 Tbsp dried Italian seasonings (dried basil + oregano)
  • 1/4 cup fresh Italian parsley
  • 1 Tbsp tomato paste
  • 5-6 Tbsp vegan parmesan cheese (plus more for coating)
  • ~1/4 tsp Sea salt and black pepper to taste
  • 1 Tbsp coconut flour (optional // or gluten-free oat flour or panko bread crumbs*)

FOR SERVING optional

  • Carrot noodles or gluten-free pasta
  • Marinara sauce

Instructions

  1. Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).

  2. Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.

  3. To a food processor, add flaxseed and water and let set for 2-3 minutes.
  4. Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.

  5. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
  6. Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.
  7. Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
  8. Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original recipe is written // adjust if altering batch size). Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.

  9. As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.

  10. Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
  11. Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Notes

*3 garlic cloves is equal to ~1 1/2 Tbsp minced garlic.
*If not gluten-free, add 1 Tbsp panko bread crumbs (amount as original recipe is written // adjust if altering batch size) to the filling instead of coconut flour, and mix it with vegan parmesan cheese to coat the outside before cooking, as seen here. This will add a little more texture and flavor!
*Nutrition information is a rough estimate calculated with the lesser amount of vegan parmesan cheese and without optional ingredients.

Nutrition Per Serving (1 of 12 meatballs)

  • Calories: 158
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Sodium: 110mg
  • Potassium: 345mg
  • Carbohydrates: 20.8g
  • Fiber: 5.6g
  • Sugar: 1.1g
  • Protein: 8.4g
  • Vitamin A: 4%
  • Vitamin C: 5%
  • Calcium: 3%
  • Iron: 16%
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171 Comments 10 ingredients or less, 30 minutes or less, Appetizer, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Italian-Inspired, Recipes, Refined Sugar-Free, Savory, Soy-Free, Summer, Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for KatrinaKatrina says

    February 25, 2016 at 6:11 am

    These lentil balls seriously look perfect! I love those carrot noodles too! Such a good flavour combo :)

    Reply
  2. Avatar for Callie PattersonCallie Patterson says

    February 25, 2016 at 6:43 am

    These look lovely…. just like stuffing balls x

    Reply
  3. Avatar for MeaghanMeaghan says

    February 25, 2016 at 6:51 am

    Those balls look great, girl.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:42 pm

      I thought you might say that ;D

      Reply
  4. Avatar for ChelseaChelsea says

    February 25, 2016 at 7:25 am

    Ahhh balls are the best! I love lentils and these sounds peeeeeer-fect!

    Reply
  5. Avatar for SamanthaSamantha says

    February 25, 2016 at 8:07 am

    FAB! Can’t wait to try these :) Also, carrot noodles all day every day!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:42 pm

      Right?! So good! Hope you love it, Samantha!

      Reply
  6. Avatar for KiranKiran says

    February 25, 2016 at 8:08 am

    Ohhh these look cool! I haven’t yet made vegan meatballs! You have motivated me – thank you Dana! :)

    Reply
  7. Avatar for NCNC says

    February 25, 2016 at 8:34 am

    Can’t wait to try these tonight, I made your tempeh meatballs a while back and they were delicious! Thanks for the wonderful recipes.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:43 pm

      Yay! Glad you’re enjoying the recipes! xoxo

      Reply
  8. Avatar for MiriamMiriam says

    February 25, 2016 at 11:15 am

    I love your recipes and your approach to food in general. Even though I am not vegan, many of your recipes appeal to me and find their way in some form into my meals.

    I have one teeny complaint about your website though – hope you can hear me and not be offended.

    Your pictures are wonderful but because there are so many they take a long time to download. Not all of have have very fast high speed internet – I live in a rural area where high speed just isn’t the same as it is for big cities. It take more than a minute to load each of your blog post pages and I am wondering if there is anything you can do about that.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:43 pm

      No offense taken! I like to include several photos to demonstrate step-by-step instructions in most recipes. Sorry if it takes longer to load, but overall I think it benefits people making the recipes. Thanks for the feedback!

      Reply
  9. Avatar for CassieCassie says

    February 25, 2016 at 12:15 pm

    I’ve never had meatballs in a very long time! They’re generally very hard to make, and to stop eating!

    Reply
  10. Avatar for krystalkrystal says

    February 25, 2016 at 12:33 pm

    I’ve been making your simple meatballs with lentils this whole time – me and tempeh aren’t friends. This recipe validates me. And I’m gonna eat this for dinner over pasta topped with, and this may be kind of weird, mushroom gravy. Like a tasty vegan stroganoff-ish thang.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:44 pm

      DO IT. Let me know how it goes! xoxo

      Reply
  11. Avatar for OliviaOlivia says

    February 25, 2016 at 1:28 pm

    Hi! I was wondering, do you have a recipe for Hello Dolly bars? They are my families favorite, but they are full of refined sugar and dairy!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:44 pm

      I’m not sure I know what that is! Can you give me more info? I’d be happy to add it to my list!

      Reply
  12. Avatar for Janice BeardenJanice Bearden says

    February 25, 2016 at 1:38 pm

    Wow! You are amazing! You seem to always send out the exact recipe I need at the time!
    Love these! Whenever I need inspiration or a certain recipe your email seems to arrive with exactly what I need! Kinda spooky at times. I usually have what I need on hand!

    Your fan in Alberta/Oahu. Janice Bearden

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:44 pm

      SO kind! Thanks Janice. Glad you’re enjoying the recipes! Hope you love these. xoxo

      Reply
  13. Avatar for Quincy @ ShugurcänQuincy @ Shugurcän says

    February 25, 2016 at 6:31 pm

    I love how simple this recipe is- especially compared to store-bought veggie meatballs. Do you know if they freeze well?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:45 pm

      I think they would freeze great. You could either freeze them unbaked or baked, up to you!

      Reply
      • Avatar for RandeeRandee says

        August 14, 2016 at 8:34 pm

        Thank you for your recipes. We’re not a vegan home but I am trying to remove as much animal product from our diet as possible when we’re at home. And I love everything of yours I try. Your sweet potatoe black bean burger is simply divine. We made 50 sliders for my youngests first birthday party and they were a hit. I sent a link to your recipe to 7 families. They also freeze well. I make a triple batch and always keep them in my freezer for an easy and wholesome meal for my family and to give away when friends need a little extra love.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          August 16, 2016 at 5:00 pm

          Lovely! Thanks for sharing, Randee!

          Reply
  14. Avatar for TetyanaTetyana says

    February 25, 2016 at 6:37 pm

    If you can’t do yeast do you have a substitute?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 25, 2016 at 7:45 pm

      You can try leaving it out, or adding more garlic powder?

      Reply
      • Avatar for TetyanaTetyana says

        February 26, 2016 at 5:53 am

        Ok. I usually leave it out. My diet is Satvic vegetarian. Absolutely no yeast and mushroom and only use garlic and opinion sparingly if not at all…so need some adjustment in lots of recipes. I any case, want to get your new book- I imagine there will still be a lot to take from it. Just found your site: family loved coconut ice-cream and almond butter tofu in vietneamese wraps :) You absolutely deliver!

        Reply
  15. Avatar for Liz S.Liz S. says

    February 26, 2016 at 12:23 am

    You seriously ALWAYS have the best recipes – both savory and sweet.

    Reply
  16. Avatar for JohannaJohanna says

    February 26, 2016 at 12:23 am

    These look wonderful! I also did see them on the Instagram. I can’t wait till your book comes out so I can have time to cook cool meals when I get out of work!

    Reply
  17. Avatar for LindaLinda says

    February 26, 2016 at 2:40 am

    Hi Dana!

    I’ve been a faithful reader of Minimalist Baker for quite some time now and got nothing but love for your blog! Keep the good work! :)

    Since I help organize a Vegan brunch-style potluck kind of thing in my hometown I’d like to ask you if this recipe or any other of your glutenfree vegan meatball-style hearty recipes is suitable to be eaten cold? Or what would you recommend to bring to a Brunch with about 60 people where you are not able to heat the food up? I brought potatoe salad, hummus, lime cafe and all the obvious stuff already and now I’m running out of ideas because nobody adds to their burger / meatball recipes if they taste good when eaten cold.

    Thank you for doing this blog and greetings from Munich, Bavaria

    PS: I do so hope meatballs with millet are up next!

    Reply
  18. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet says

    February 26, 2016 at 6:51 am

    Carrot noodles!! Ah they are so delicious and beautiful! Love these meatballs too dear! So wholesome and hearty.

    Reply
  19. Avatar for upbeetandkaleingitupbeetandkaleingit says

    February 26, 2016 at 7:51 am

    This is absolutely fabulous! I am going to make them this weekend. I love anything with lentils-great post!!

    Reply
  20. Avatar for Jen @ sweetgreenkitchen.comJen @ sweetgreenkitchen.com says

    February 26, 2016 at 8:30 am

    I love lentil meatballs, but my recipe uses ricotta & Romano cheese (which I DO love), but now I’m working on eating less dairy, your recipe looks perfecto! I’m going to make yours and see if my cheese loving daughter approves :-)

    Thanks so much Dana for always posting such great recipes with beautiful photos and (John) for lots and lots of great blogger tips!

    Reply
  21. Avatar for AiméeAimée says

    February 26, 2016 at 9:28 am

    I’m not really a pasta-person (usually too much dough and not enough veggies), but I made this today with carrot an zucchini noodles and I absolutely loved it! Prefect combination :) Thanks for yet another great recipe!

    Reply
  22. Avatar for gwengwen says

    February 26, 2016 at 2:32 pm

    These came out great! I swapped lentils for mung beans and omitted the parm, baked in the oven, then smothered with homemade tomato sauce. I have to admit that Mung Bean Meatballs has a nice ring to it! My daughter doesn’t like the word “meat” in there so we called them Mung Bean Balls. Thanks Dana!

    Reply
    • Avatar for EleniEleni says

      January 27, 2018 at 10:37 am

      I wanted to know if mung beans would work. Glad they do. Thx

      Reply
  23. Avatar for Emilie @ Emilie EatsEmilie @ Emilie Eats says

    February 26, 2016 at 3:56 pm

    You had me at lentils <333 Keep the lentil recipes coming! They're probably one of my favorite ingredients to cook with. Can't wait to try these!

    Reply
  24. Avatar for AmeliaAmelia says

    February 27, 2016 at 12:29 am

    Wow, definitely going to try these – they look wonderful!

    Reply
  25. Avatar for AriadneAriadne says

    February 27, 2016 at 1:51 am

    Looks so delish!!!! I really have to try these.
    Could you please recommend me a food processor? It’s been a while since I wanted to get one.
    Thank you :)

    Ari

    Reply
  26. Avatar for QuinQuin says

    February 27, 2016 at 11:39 am

    I’m not a vegetarian/vegan but man, you always seem to make your dishes look so good!!! Definitely will have to try this recipe :)

    Reply
  27. Avatar for AmyAmy says

    February 28, 2016 at 8:14 pm

    Just made these lentil meatballs tonight. They were absolutely delicious. My mixture came out wet, so I added some flour and breadcrumbs as suggested.
    Will be making these frequently. Thank you for another wonderful vegan recipe, Dana.

    Reply
  28. Avatar for JanineJanine says

    February 28, 2016 at 10:23 pm

    Delicious! I added some mashed sweet potato and used a tin of brown lentils to keep it as easy as possible and use what was in the house. It was a bit wet so used some breadcrumbs too. Also, didn’t bother with the oven, just fried and added to some tomato pasta sauce on the stove. So yummy! Thanks.

    Reply
  29. Avatar for Dee HughesDee Hughes says

    February 29, 2016 at 12:13 pm

    My grandson has nut allergies, so the vegan parm with cashews isn’t an option :( Any suggestions for a sub? Maybe ground flax with nutritional yeast?

    Reply
  30. Avatar for PamPam says

    February 29, 2016 at 1:24 pm

    Is there any way to substitute the vegan parmesan cheese?

    Reply
  31. Avatar for AmandaAmanda says

    March 1, 2016 at 5:41 pm

    You think you know, but you have no idea how amazing these are! My non-vegan husband stole my “meatball” off my plate! Thank you!

    Reply
  32. Avatar for KJ | Om Nom HerbivoreKJ | Om Nom Herbivore says

    March 2, 2016 at 9:04 am

    haha I also get excited when I can add something to my spaghetti! I love this take on faux meat balls and using carrot noodles!

    Reply
  33. Avatar for AlexsAlexs says

    March 2, 2016 at 9:44 am

    Made these last night and they are A-mazing. 5 stars!

    Reply
  34. Avatar for KonniKonni says

    March 6, 2016 at 9:59 am

    A really good recipe!
    I added grated Zucchini since I had some left.
    Thank you so much for your ideas!
    Greetings from Germany :)

    Reply
  35. Avatar for RosieRosie says

    March 8, 2016 at 1:48 am

    Such a helpful recipe! Thanks! We made them VEGAN so no cheese – used 1 x can red lentils, cumin (1 1/2 desert spoons) rather than specified herbs, and Organ egg replacer (4-5 desrtspn) and also put grated carrot and coconuts in the mix (1 1/2 cups); served on a bed of peeled carrots with rice pasta (great idea for adding colour!) Our vegan balls were rolled in chick pea flour, then panfried them (6/10 heat mark) in lots of pure virgin olive oil, (10 minutes turning twice) and then quickly transferred into a second pan of reheated chopped tomatoes(tinned). Sprinkled with the parsley. Chilled balls next day were great for a lunchbox!

    Reply
  36. Avatar for Amelie MooreAmelie Moore says

    March 8, 2016 at 10:23 pm

    Another to add to my menu rotation! Love your blog. I have made so many of your recipes and loved every single one! You are the best!

    Reply
  37. Avatar for MegMeg says

    March 11, 2016 at 9:21 am

    I can’t say enough amazing things about these “meat”balls. They are so easy to make that they’re hard to screw up–not an easy feat with recipes that are both vegan AND gluten-free. I have already made them twice: once with good old marinara and pasta and the other (at my partner’s request) to put on top of pizza. So delicious! They hold together perfectly after cooking according to directions, and they are so satisfyingly savory. I haven’t eaten meat in years, but my recently vegan partner says that they are a flawless substitute.

    Reply
  38. Avatar for ChristinaChristina says

    March 13, 2016 at 2:24 pm

    Can you simply bake them instead of pan frying, THEN baking? I am going to try this and let you know. ?

    Reply
  39. Avatar for TanyaTanya says

    March 15, 2016 at 2:54 am

    Great recipe! Was delicious! I used red lentils instead as the cooking time is shorter.

    Reply
  40. Avatar for Laura BassettLaura Bassett says

    March 20, 2016 at 4:26 pm

    Loved this recipe! I was a little wary at first seeing that they went from the food processor to the frying pan to the oven…simply because after work I prefer a “one and done” recipe when it comes to cooking, but these truly were awesome! Each step had the “minimalist baker” spirt and were simple and totally worth it. The leftovers were great too… just popped them in the toaster oven, and they were perfect! Thanks, Dana, for another great meal!

    Reply
  41. Avatar for BrookeBrooke says

    March 22, 2016 at 4:17 pm

    I tried this…only difference is that I mixed in a mushroom onion soup packet and added amaranth (I had some that I wanted to get through) – pretty good!!! Will definitely do that again :)

    Reply
  42. Avatar for RudolfRudolf says

    March 25, 2016 at 2:21 pm

    It’s very straightforward to find out any matter on net as compared to textbooks, as I found this paragraph
    at this web site.

    Reply
  43. Avatar for pattipatti says

    March 30, 2016 at 3:03 pm

    Right now I’m eating a slight variation to this recipe and I’m lovin’ it :)
    I’m having some Basmati rice with lentil balls and tomato sauce with some vegan parm and hot chili peppers. YUM!
    thanks Dana for the foundation of a recipe that will be in my collection for a long time.

    Reply
  44. Avatar for Jess JoJess Jo says

    April 11, 2016 at 7:28 pm

    Can I use a fresh egg instead of a flaxseed egg? :)

    Reply
    • Avatar for SierraSierra says

      August 19, 2018 at 7:58 am

      Jess Jo, of course! I allow myself eggs and dairy because I feel they don’t harm the animals. I like vegan options so that I learn how to make them. I would add an egg for part of the binder. Just my opinion. I know they will be great.

      Reply
  45. Avatar for MariaMaria says

    April 16, 2016 at 5:24 pm

    These were amazing! I used fresh basil and parsley instead of dried herbs. So flavorful! I’ll definitely make them again.

    Reply
  46. Avatar for LidianeLidiane says

    April 18, 2016 at 6:35 pm

    Just made them, turned out absolutely delicious!! The texture is so similar to “real” meatballs that my meat-eating father was totally fooled by them and thought I was eating meat
    Thank you so much for this amazing recipe, Dana!

    Reply
  47. Avatar for MonicaMonica says

    May 1, 2016 at 11:03 am

    Nice recipe! I sautéed mushrooms with the onion/garlic mixture for a more meaty texture– will definitely make again! Thanks!

    Reply
  48. Avatar for MaryMary says

    May 8, 2016 at 2:51 pm

    Just finished a Sunday lunch of angel hair pasta, store bought marinara and these heavenly lentil meatballs, topped with vegan Parmesan. (I make my parm with just pepitas/pumpkin seed, garlic and salt. Heaven!) I screwed up and these lentil balls were still to die for. I only have dry lentils, and mistakenly used 1 1/2 cup dry, which cooked up to a WHOLE LOT of cooked lentils — all of which I threw in the cuisinart with the herbs and spices, not checking the photos. The spices seemed uncharacteristically lacking Dana’s BIG flavors (Do ya think I got that clue? Nope!), so I added more until they had that “Dana” taste that we love.

    Thirty (yup — 30) meatballs later, I am in love — and so is my husband! They look and taste good enough to totally fake a carnivore out. I’m going to freeze the leftovers first on the tray they are on, then plop them in a freezer bag. I may stick with big batches in the future — they taste so incredible, they won’t last long in our house. Another winner, Dana — thank you!

    Reply
  49. Avatar for Kristi D-SKristi D-S says

    May 11, 2016 at 12:31 pm

    Finally a vegan meat sub. with common ingredients!! Our house we have crazy allergies. We have to avoid dairy, nuts. I dont eat meat, processed foods have hidden no-no’s. I LOVE that I don’t have to p!an a special grocery trip to the “Wholly Expensive” store. Lol! I followed the recipe exactly ingredient wise but made burgers. It made 6 burgers that are about the size of quarter pounders. Yum!!! HaRd not to eat them before dinner!!

    Reply
  50. Avatar for RevaReva says

    May 23, 2016 at 8:48 am

    I made the recipe as written with the addition of whole wheat panko crumbs to bind it a bit more. I did not coat the meatballs with the “Parmesan” and instead just made 12 small patty type burgers. I brushed light olive oil on a cookie sheet covered with parchment paper, placed the patties and brushed the olive oil on top as well. I baked them for about 15 min in about a 375/400 degree oven (my oven is a bit off) and then flipped them. They came out slightly crisp on the outside and soft on the inside. I liked the texture but for me the Italian seasoning was a bit too much. I ate them for lunch with Hummus and they were yummy. I will make them again but adjust the seasoning more to my taste. Thanks for another great recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 24, 2016 at 5:52 pm

      Thanks for the feedback, Reva! Glad you still enjoyed them.

      Reply
  51. Avatar for KalliKalli says

    May 23, 2016 at 10:34 am

    I made these last night! Super yummy!! I cooked my lentils in veg broth (as suggested) with a few fennel seeds, a bay leaf, and 2 smashed garlic cloves to give the lentils an extra boost of flavor. I served it over brown rice spaghetti with marinara sauce.

    Reply
  52. Avatar for Plant BasedPlant Based says

    May 29, 2016 at 11:19 am

    Haha. Read carefully. Cooked lentils are 1.5 cups. I started with 1.5 cups dry. LOLOL! Well, we’ll just keep adding stuff as we go along. For dolts like me, would you be willing to include dry equivalents as well? :D

    Reply
  53. Avatar for DavidDavid says

    May 29, 2016 at 12:18 pm

    Fell apart instantly upon cooking.

    Reply
  54. Avatar for JessiJessi says

    June 11, 2016 at 3:18 pm

    I’ve made this a few times now, and it’s always so good! The only issue I ever have is the step of cooking the meatballs in olive oil on the skillet before baking. Last time I tried it, they just started to fall apart and I had to stop a minute in. This time I just baked them an extra five minutes. Very tasty and very easy.

    Reply
  55. Avatar for StaceyStacey says

    June 14, 2016 at 4:01 pm

    These were delicious, my favorite vegan meatball that I’ve made! My 2 year old gobbled up a few too. Thank you!

    Reply
  56. Avatar for SolveigSolveig says

    June 15, 2016 at 10:39 am

    Made these with regular spaghetti and tomato sauce, delicious and pretty easy

    Reply
  57. Avatar for LaurenLauren says

    June 16, 2016 at 5:41 am

    Hi Dana,
    I want to make these for a large party, but am confused by your yield measurements. You say that 1/4 of the recipe = 3 balls which mean that the entire recipe only makes 12 balls?? But, you say it should serve 12-13 people; what am I missing?!!! Thanks so much!

    Reply
    • Avatar for StaceyStacey says

      June 17, 2016 at 2:47 pm

      I made them and the recipe does make 12 balls. So 4 people if they each get 3.

      Reply
  58. Avatar for StephanieStephanie says

    June 19, 2016 at 1:38 pm

    Do you think these would work well in like a bbq meatball? I used to love cooking meatballs in the crockpot with bbq sauce, I was thinking of tossing these with some bbq sauce in a pan for just a few minutes and wondering if it would work. Thanks.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 20, 2016 at 11:33 am

      Perhaps! If you give it a try, let me know. These are a little tender, so maybe going easy on the sauce would be good.

      Reply
  59. Avatar for AmyAmy says

    June 19, 2016 at 3:30 pm

    These are delicious and I’ll definitely make them again; however, I learned my lesson on reheating as I left them in too long and they dried out. Thank goodness for the marinara sauce to moisten them back up!

    Reply
  60. Avatar for MaddisonMaddison says

    July 4, 2016 at 3:32 pm

    Mine came out somewhat flat after I took them out of the oven… did this happen to you? I reshaped them once out and they were delish. But was sure if this was supposed to happen or not!

    Reply
  61. Avatar for PaigePaige says

    July 23, 2016 at 1:13 pm

    Loved this recipe! It was a little bit more time consuming that I thought, but I’ll still make them again because they were so good. For the “Parmesan cheese,” I subbed cashews with sunflower seeds per a comment on that recipe because I’m not a fan of cashews. Thanks for posting this! You’re such a great chef!!

    Reply
  62. Avatar for CallieCallie says

    August 13, 2016 at 11:10 am

    Very yummy

    Reply
  63. Avatar for KrystleKrystle says

    August 29, 2016 at 10:59 am

    Dear Minimalist Baker,

    Just tried this recipe, along with the carrot noodles, and oh my gosh so good and delicious! Thank you for this yummy recipe.

    Reply
  64. Avatar for Rohan CozierRohan Cozier says

    September 6, 2016 at 5:45 pm

    Absolutely delicious! Couldn’t stop tasting it especially when it was time to clean my hands… LOL. Well lets see… I actually ended up making two batches because I started with 1 1/2 cups of uncooked split peas… should have read the comments before getting started as I now see others did the same. My second batch held together better than the first even though I forgot to include the flax egg possibly because 1/4 cup of oat flour on the second batch. I can’t wait to try this recipe again… I also used cayenne pepper.

    Reply
  65. Avatar for SamanthaSamantha says

    September 9, 2016 at 10:18 am

    Hey Dana,
    I only have red lentils on hand at home, do you think these would hold up just as well as green lentils?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 9, 2016 at 10:56 am

      Hi Samantha! Red lentils do vary in texture in comparison with green, they tend to get a little mushy after cooking, but I think they’ll still work! If you have trouble with the consistency, try adding coconut or oat flour or panko bread crumbs!

      Reply
  66. Avatar for DenineDenine says

    October 8, 2016 at 9:17 am

    Incredible recipe! My daughter and I just made these and we just love the flavor. I didn´t take that extra step of frying first and then baking (due to lack of time) but they still came out delicious! I tripled the recipe and have lots to freeze for weeknight dinners. Delicious nutritious recipes! Thank you!

    Reply
  67. Avatar for patriciapatricia says

    October 20, 2016 at 5:04 pm

    I followed the instructions, but my meatballs fell apart in the pan. Any suggestions?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2016 at 10:30 am

      Another reader had the same problem and ended up just baking them! They might not be as crispy, but it might be worth a shot! See previous comments for more tips!

      Reply
  68. Avatar for AlyssaAlyssa says

    November 12, 2016 at 4:40 pm

    Another great recipe! I skipped the whole frying bit, and instead just baked them (saved me a step, plus ended up lighter without the extra oil) and they turned out really good. Baked them for about 25 minutes at 400, and flipped them half way. Tastes great with homemade red sauce and spaghetti squash!

    Reply
  69. Avatar for KellieKellie says

    November 23, 2016 at 7:32 am

    I do mine similar but I don’t add any oil, I bake not fry mine. With homemade spaghetti sauce and zucchini noddles, our kitchen kiddo loves this dish.

    Reply
  70. Avatar for JackieJackie says

    December 5, 2016 at 6:35 pm

    I made these and was surprised at how flavorful they came out. Thank you so much for this easy and awesome recipe!

    Reply
  71. Avatar for DeeDee says

    January 15, 2017 at 7:46 pm

    These are YUM! Love the flavor profile :) They took me longer to make but that’s because I had to cook and cool the lentils first. All in all a good experience and would make again!

    Reply
  72. Avatar for KatherineKatherine says

    January 22, 2017 at 9:19 pm

    Mine turned out much gooey-er than your photos — I thought the flavor was great but the texture left something to be desired. One area I think I could improve would be in cooking the lentils — would you please share how you cooked yours/more specific instructions for that part of the recipe? :)

    Even my toddler liked the flavor — he got all excited the second he saw me making your vegan parmesan cheese!

    Reply
  73. Avatar for StacyStacy says

    January 29, 2017 at 6:46 pm

    This recipe is so wonderful! I made these on a bed of mashed potatoes smothered in a cashew cream sauce…it was perfection! Every single recipe I have tried from you turns out wonderful, thank you for inspiring me to cook more!

    Reply
  74. Avatar for Juliana BISCARDIJuliana BISCARDI says

    January 30, 2017 at 12:36 pm

    I just want to tell that I made two ENORMOUS batches and froze them. Last week I made one and it just wasn’t enough for everybody hehe! We ate them with pasta, in falafel-style wraps, with rice! I absolutely love love love them!! Thank you for the delicious recipe!

    Reply
  75. Avatar for SharbronSharbron says

    January 30, 2017 at 2:05 pm

    I made these and they were delicious. However I felt it was overly fussy to have to bronw them in the skillet and THEN put them in the oven. I would also disagree that these are 10 ingredients or less since I also had to make the vegan parmesan. Even without the vegan parmesan, the idea of making this within 30 minutes was completely false advertising. I would give these 2.5 stars in terms of delivering the cooking experienced that was promised, but because they taste very good I’m giving it 4.

    Reply
  76. Avatar for MæMæ says

    February 10, 2017 at 6:01 pm

    It is delicious, easy and quick (everything that was promised to me in this post!!) thank yooooou

    Ps, any thick sauce/paste seems to do (eg hoisin sauce, hot sauce) in terms of texture of no tomato paste on hand

    Pps. Also stays together with only a few tbsp of nutritional yeast if no Parmesan is available

    Reply
  77. Avatar for Lauren BodolusLauren Bodolus says

    February 21, 2017 at 12:18 pm

    OMG These are absolutely amazing!!!! Thank you so much for always posting such yummy recipes!! You are the best!!

    Reply
  78. Avatar for LizLiz says

    March 13, 2017 at 9:58 am

    I made these last night and ate them right out of the oven. I follow the recipe but somehow they came out very mushy. I love the flavors and would love to add these to my go to “meatballs” but need them to be a little firmer. I did add panko to dry them out a little bit. I am going to try them again today after having sat overnight and see if they may have firmed up a bit. Any advice would be awesome… PS I love your recipes! I follow you on FB and IG (not too much of a stalker…)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 13, 2017 at 10:58 am

      Thanks Liz! These “meatballs” are a bit more tender than say a chickpea meatball. But making sure they are very well puréed/mixed and then drying out with bread crumbs to the point of a firm dough should help! I would also think refrigerating them would help!

      Reply
  79. Avatar for ChanningChanning says

    March 19, 2017 at 7:14 am

    I made these and they were delish! Though, how do you get the balls to not stick to the pan?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 19, 2017 at 7:25 pm

      Parchment paper should do the trick!

      Reply
  80. Avatar for tiffanytiffany says

    March 22, 2017 at 2:43 pm

    Help…mine came out soggy. flavor is good but not the texture…how can i fix them?i don’t want to waste. I’m gluten free…add more breadcrumbs? lentils? egg?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 23, 2017 at 6:29 am

      Hi Tiffany! I am sorry to hear that! Add more breadcrumbs!

      Reply
  81. Avatar for CHANTELCHANTEL says

    March 24, 2017 at 12:06 pm

    Hi!!! Can I use canned lentils? :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2017 at 7:37 am

      Yes!

      Reply
  82. Avatar for Sarah HolnessSarah Holness says

    March 25, 2017 at 12:49 am

    Hey I was just wondering if the flax egg is necessary or whether I could just use my normal egg replacer?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2017 at 7:31 am

      I think that would work too!

      Reply
  83. Avatar for MichMich says

    March 31, 2017 at 4:41 am

    These look absolutely amazing! Thank you for sharing all your great recipes :D <3

    Reply
  84. Avatar for Lori AjdeschekLori Ajdeschek says

    April 1, 2017 at 6:41 pm

    Made these tonight – absolutely wonderful! I did roll them in parm before frying. They held together great and have a good flavor. Served over gluten free spaghetti with a homemade red sauce. We gave up sweets and meats for lent. These sure hit the spot!

    Reply
  85. Avatar for Haya AuerbachHaya Auerbach says

    April 28, 2017 at 11:45 am

    Great recipe! The only problem is it’s dp delicious that people want to eat it all at once ! I added 3 sauteed minced garlic cloves…

    Reply
  86. Avatar for PopsPops says

    May 9, 2017 at 12:40 pm

    Really tasty and very simple! We didn’t use the parmesan and they were still great – they have even a meaty texture almost! delicious!

    Reply
  87. Avatar for Lester AlburyLester Albury says

    May 28, 2017 at 8:28 pm

    Hey Dana – you’re so sweet and funny, and it seems appropriate that your name Dana in the language of the Buddha, Pali, means the practice of giving … you’re on a roll with meatballs ha ha ha, and another joke on the post … there was that joke I think on your instagram link, a bit rude maybe but so funny, if you’ll forgive my quoting it “your balls feel so good in my mouth”!! I think … I can’t laugh, as we say in The Bahamas … we have a group here called Hands For Hunger and they had a challenge to live on $4/day for 4 days to help build empathy for those who have to live within that budget all the time, and your Vegan Lentil Shepherds Pie is so delish and works out to $1.40/serving in Bahamas (and it’s a big serving), and everyone I shared it with loved it! So I will try these lentil balls, and your other recipes too, and thank you … kind regards, Lester.

    Reply
  88. Avatar for NancyNancy says

    June 18, 2017 at 11:10 pm

    I made these for dinner last night. When I went to make the balls, they were very light so I only fried them in a tsp of oil on two sides until brown to get a little crispness then baked them in the oven. I used two chopsticks to turn them over. We ate them on a bed of spaghetti squash and marinara sauce topped with some of the leftover vegan parmasen cheese. They were delicious! I wish I would have remembered to take a picture. They did take me a little longer to make as I had to cook the lentils, bake the squash and make the Vegan Parmesan cheese. Well worth it. My husband even liked it and he was raised a meat & potato boy who never cared for lentils!

    Reply
  89. Avatar for SarahSarah says

    June 30, 2017 at 6:36 pm

    Smelled like pizza when I cooked them! I had to add flour and then coat them in a little flour. They were so mushy and sticky. I think next time I will add some oat flour.

    Reply
  90. Avatar for DaisyDaisy says

    July 9, 2017 at 1:49 am

    This comment isn’t specific to this recipe but I just thought I should say thank you! I bought your book and everything I have EVER made from it or the blog has been delicious. Whenever I am looking for a recipe of something specific, yours always comes up first and I am so happy to give them a go! I always recommend your recipes to friends and tell them that I actually have trust in you because I know everything will always be yummy. Just thought I should let you know!

    PS, currently eating this, it’s amazing.

    Reply
  91. Avatar for HannahHannah says

    July 17, 2017 at 6:24 pm

    I made these tonight and the flavor paired perfectly with pasta sauce! The only thing I was wondering about is whether they’re supposed to be so soft on the inside? The outer most layer is firm because of the sauté in the pan, but it’s almost like the inside didn’t firm up at all in the oven.

    Thank you! :)

    Reply
  92. Avatar for cluluclulu says

    July 18, 2017 at 10:53 am

    OMG delish!!! i just made a burger w/ this and wow it was the bomb

    Reply
  93. Avatar for ClaraClara says

    August 9, 2017 at 9:22 pm

    This was so delicious. I didn’t make the carrot pasta, saving that for another day. But made the meatballs as instructed. I used Brown rice pasta and I made my own homemade sauce which is. Diced onion, minced garlic, sauteed. Add large can crushed tomatoes, 1/4 cup chopped fresh basil. 1 tsp dried basil, pinch of sugar (battle the acidity of the tomatoes) grated nutmeg and 1/4-1/2 tsp of red pepper flakes. I could never tell I was not eating the original meatballs that I used to make. They were tender and so were these! Thank you again for another hit!

    Reply
  94. Avatar for Brian KershaskyBrian Kershasky says

    September 2, 2017 at 3:09 pm

    Just ate my first round of lentil-balls… well, they kind of turned into lentil-pattys… whatevs, they were awesome! Even the neighbor kid wanted in on them. My wife wanted to tell you, “I like when my house smells delicious”.

    Reply
  95. Avatar for SherriSherri says

    October 3, 2017 at 8:27 am

    Would these work with red lentils?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 3, 2017 at 8:42 pm

      Hi Sherri! That should work!

      Reply
  96. Avatar for RachelRachel says

    October 12, 2017 at 4:24 am

    Love the idea of lentil “meatballs”! Made this tonight and the flavours are spot on delish! The only thing is it really did take a lot of fiddling with to get the consistency right. I had to add maybe 3tbsp almond flour and 5 tbsp panko until I could even make balls. Followed the recipe except used egg instead of flax egg. Would definitely make again but made a mental note about the softness.

    Reply
  97. Avatar for LaurieLaurie says

    November 9, 2017 at 2:54 pm

    A bit wet is an understatement. Yes, I drained my lentils. I got tired of adding more and more dry ingredients. The meatballs formed nicely, but “melted” as they heated up. Basically got a fried lentil mash. Tasted good , but was frustrating to make. I’ll go back to my lentil and walnut recipe.

    Reply
  98. Avatar for Ms CharliMs Charli says

    November 30, 2017 at 12:04 pm

    Great recipe! I made sure to stick my roller out lentil balls in the fridge for 15 min before frying, definitely made them hold their shape a bit better

    Reply
  99. Avatar for LindsayLindsay says

    December 6, 2017 at 3:28 pm

    These turned out wonderful. Lots of flavor, the texture wasn’t too bad. Paired them with a sweet and sour sauce, wild rice and veggies

    Reply
  100. Avatar for christinachristina says

    December 28, 2017 at 12:15 pm

    These are amazing! I’ve made them twice in the last few weeks. The first time they were better, and I think it’s because I didn’t cook the lentils well enough the second time so they weren’t as easily kept together. But they are BY FAR the best homemade veggie balls I’ve ever made. I served them with pasta and red sauce both nights (of course, with your parmesan!). Will be my go-to recipe for veggie balls for sure.

    Reply
  101. Avatar for Jessi SummersJessi Summers says

    January 2, 2018 at 6:09 am

    Hi Dana,

    I’ve made these several times, most recently for a party, and they are a huge hit with both my vegetarian friends and the meat eaters! I was wondering if you had made a version of vegan meatballs that could go with any sauce before? Your website and your food are so great, so I’d love to try any suggestions from you!

    Reply
  102. Avatar for AmyAmy says

    January 2, 2018 at 5:21 pm

    These turned out so well ! Served with garlic sauteed mushrooms.. wow ..my 2 yr old grandson loves them ! i’m going to try them as little sliders ❤️

    Reply
  103. Avatar for kendakenda says

    January 3, 2018 at 8:10 am

    Question about the amount of lentils. Is it 1.5 cups of cooked lentils or 1.5 cups of dry lentils (that would then be cooked). If it is 1.5 cups of cooked lentils, about how much dry lentils would I need to cook?
    Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 3, 2018 at 7:57 pm

      Hi Kenda! It is 1.5 cooked lentils so that is 1/2 to 3/4 cups of dry lentils!

      Reply
  104. Avatar for ElleElle says

    January 17, 2018 at 12:44 pm

    I made these and they were delicious! So much flavour and an amazing vegan option! Thank you <3

    Reply
  105. Avatar for AmberEmAmberEm says

    January 17, 2018 at 1:48 pm

    I will be using canned lentils. How in the world do I cook them so they are not mushy for this recipe??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 18, 2018 at 7:47 pm

      Just follow the directions as written in step 4, as it calls for cooked and cooled lentils and use your canned lentils from the can!

      Reply
  106. Avatar for PoppyPoppy says

    February 1, 2018 at 7:48 pm

    I made this tonight and it’s good. My lentil mixture was too wet so I added a few tbsp of bread crumbs to dry it up a bit. I did bake mines mainly because I was lazy. I will make this again. Thanks

    Reply
  107. Avatar for Jen @ What Jen DoesJen @ What Jen Does says

    February 12, 2018 at 5:48 am

    Great Sunday night recipe! I’m a big meatball lover but this is refreshing and lighter – also very filling!

    Thanks for the inspiration.

    Reply
  108. Avatar for Patty LoughleanPatty Loughlean says

    February 18, 2018 at 4:43 pm

    Delicious! Even the uncooked mixture was so good that I kept some of it aside, spread it on toast and topped with sliced avocado, vegan lime crema and hemp hearts. Two meals in one! Thanks for the great recipe!

    Reply
  109. Avatar for NICOLE KLEINNICOLE KLEIN says

    March 11, 2018 at 2:47 pm

    Hi!

    So I love the flavor and everything about these except mine stayed mushy even after being cooked. They kind of smushed and fell apart. Any advice? I’d like to use the recipe as a staple.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 12, 2018 at 6:34 pm

      Hi Nicole! These “meatballs” are a bit more tender than say a chickpea meatball, but making sure they are very well puréed/mixed and then drying out with bread crumbs to the point of a firm dough should help! I would also think refrigerating them would help! Hope this helps!

      Reply
  110. Avatar for SamanthaSamantha says

    April 1, 2018 at 2:07 pm

    This recipe was fantastic tasting. I did end up putting breadcrumbs in it to make the balls stick together a little better, but this recipe is worth the try. Tastes similar to Italian sausage.

    Reply
  111. Avatar for Laura BLaura B says

    April 17, 2018 at 8:13 pm

    I really want to make these tomorrow but have no desire to fry them…just bake as we are a low oil household for my health. Do you think baking them a bit longer would work just the same to cook them/keep them together?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2018 at 7:40 pm

      Hi Laura! While they will not be as crispy, that should still work.

      Reply
  112. Avatar for AndreeAndree says

    April 23, 2018 at 6:10 pm

    These were great!used the pre-cooked lentils in the vacuum pack from Trader Joe’s to make it easy. I didn’t have tomato paste so I used a Tbs of tahini annnnd served over carrots and steamed spinach. So goood??

    Reply
  113. Avatar for KaylaKayla says

    April 24, 2018 at 2:56 pm

    I made this for my vegetarian mom and boyfriend. Both are pretty picky about faux meat type meals and stick to store brands. I made these balls and they were a hit! They even asked me to make them again. I am gonna make a double batch and leave them in the fridge for emergency pasta nights.

    I never remember to use the cheese but they taste fine without.

    Thanks for the recipe!

    Reply
  114. Avatar for SubaSuba says

    May 9, 2018 at 6:57 pm

    My kids devoured them!!! Huge hit! I served them with zoodles and a capers salad on the side. Great dinner, thank you for the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2018 at 11:19 am

      Woot woot! Glad to hear it, Suba!

      Reply
  115. Avatar for Cristin OCristin O'Neal says

    June 17, 2018 at 6:08 am

    Maybe I’m looking at this wrong? But the calories per serving look like they are per meatball? Right? I can’t figure out how that would be 243 calories per meatball. I plugged everything into MFP and got ~80 calories per meatball. What am I doing wrong?

    I can’t comment on how good it is because I’m just getting ready to make it now! But I’m sure they’ll be great, like all your recipes!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:40 am

      We’ll look into it!

      Reply
  116. Avatar for KristalKristal says

    June 17, 2018 at 5:50 pm

    Thank you for the recipe! I had some green lentils that I needed to do something different with and came across this recipe. I found the lentil balls to have a little flavor on their own but will definitely be better with some sauce. I made them as instructed, but when I make them again – Yes, I plan to make them again. – I will probably add a little more panko to hold them together better.

    Reply
  117. Avatar for HeidiHeidi says

    June 28, 2018 at 2:31 pm

    Just made these meatballs! So flavourful! Wonderful recipe! My husband and I literally ate these saying “mmmmm”. So yummy!!!

    Reply
  118. Avatar for Sarah-BethSarah-Beth says

    July 13, 2018 at 12:12 pm

    OMG THESE ARE AMAZING!
    Subbed basil for parsley and chia for flax- amazing flavour, texture and taste! Seriously tasted like MEATballs!

    Reply
  119. Avatar for Christina WrightChristina Wright says

    August 1, 2018 at 5:35 am

    Can you bake these instead of frying?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 2, 2018 at 6:25 am

      While they will not be as crispy, that should still work.

      Reply
  120. Avatar for ShannonShannon says

    August 7, 2018 at 4:13 pm

    I have a question, do you think these would hold up if added to a soup at the last minute to serve? I really want to try a soup with them but I’m afraid they’ll get soggy and fall apart. Thanks!

    Reply
  121. Avatar for Joy WarrenJoy Warren says

    September 23, 2018 at 6:03 pm

    I made these in a hurry and they were DELICIOUS!!! Skipped the fry part and also didn’t catch the directions about what to do if the mixture was too wet (until after the fact.) Mine turned out less round and very soft on the inside but oh so good!!! I cannot wait to make them again! Thank you so much for sharing your recipes with us!! xoxo

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2018 at 6:29 pm

      Glad to hear it, Joy!

      Reply
  122. Avatar for AndreaAndrea says

    September 28, 2018 at 10:26 pm

    I made this tonight and the meal was delicious! They were actually lentil patties instead of meatballs but my family didnt need to know that! I accidentally put too much water in my blender when the mixture was too thick to blend. Still turned out very tasty especially with the vegan parmesan cheese.

    Reply
  123. Avatar for DebbieDebbie says

    October 16, 2018 at 12:14 pm

    How much dry lentils do you use to make 1 1/2 cup of cooked lentils?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 16, 2018 at 5:57 pm

      Hi Debbie! 1/2 to 3/4 cups of dry lentils!

      Reply
  124. Avatar for rachelrachel says

    October 24, 2018 at 1:54 am

    Delicious! the batter was too wet so i just dropped spoonfulls of it on the baking sheet and it came out delicious and so flavourfull! i skipped the parmasan cheese.
    thank you

    Reply
  125. Avatar for Chantell HornChantell Horn says

    November 11, 2018 at 4:16 am

    Good day, I am from South Africa. Vegan parmesan cheese isn’t available here. Can I just leave it out? Or should it be substituted? If yes, any suggestions on how?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2018 at 7:09 am

      Hi Chantell! I’d just leave it out!

      Reply
      • Avatar for Chantell HornChantell Horn says

        November 12, 2018 at 8:06 am

        Thank you very much!

        Reply
  126. Avatar for WinnieWinnie says

    December 3, 2018 at 4:44 pm

    I’m curious about making vegan Giant meatballs, like one meatball crowning a bowl of spaghetti.. any advice on how to tweak the cooking time to allow for this? I assume I’d sear them in a pan but then just transfer to a lower heated oven and cook for longer, but I’m not sure! Thanks!

    Reply
  127. Avatar for SamanthaSamantha says

    December 29, 2018 at 12:47 am

    I made these becaue I’m always trying to get our son to eat more healthy. I thought if they didn’t taste good then it wouldn’t matter because the sauce would cover it.(that ended up not being a problem, they tasted great!!)

    My only real problem was the meatballs fell apart and it ended up being a meatball scramble BUT no one minded and it tasted just fine.

    Reply
  128. Avatar for MorganMorgan says

    January 6, 2019 at 7:31 am

    How did you get the nutrition info? I didn’t use oil but even still my meatballs came out to be around 30 calories each you’ve got yours at almost 160…

    Reply
  129. Avatar for Maria WaltonMaria Walton says

    February 1, 2019 at 1:52 pm

    Just a question. Do you mean 1 1/2 cup dry lentils and then cook and cool them. Or do you mean they should measure 1 1/2 cups after they are cooked?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2019 at 9:50 am

      1 1/2 cups cooked + cooled green lentils.

      Reply
  130. Avatar for PollyPolly says

    February 6, 2019 at 7:15 pm

    Add o disapointed. Th o moist. After reading other reviews about lack of flavor. I added bay leaf , garlic, Italian seasoning. Recipe was tasty, too moist. We tried rolling them in bread crumbs. Better but a big fail. We served them with linguine, veggies and sun dried tomatoes. I will keep searching for the perfect recipe.

    Reply
  131. Avatar for HokuHoku says

    February 11, 2019 at 1:23 pm

    Hi these look delicious. I have a question. I don’t have a food processor but I have a vitamix and a potato masher. Could I use either of these instead? Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2019 at 7:01 am

      Hmm you could give it a shot, though we can’t guarantee the results. Let us know how you make out!

      Reply
      • Avatar for HokuHoku says

        February 12, 2019 at 11:26 am

        These were bomb! I have never made lentils before so I cooked them in my pressure cooker for 10 min on High after sautéing onion and garlic in olive oil and added veggie broth in place of water. Then I strained and cooled and followed the directions. I didn’t have a food processor so I just put everything into a large bowl and used my potato masher. It worked beautifully. It was crazy how much it looked like meat. I also added worsteshor sauce and used both panko and bread crumbs. And totally spaced the flax egg so that got omitted. Rolled them into balls. Pan fried them and then baked them. Absolutely perfect. My husband eats meat and made sausage meatballs for himself and couldn’t stop eating my meatballs!! Thank you!

        Reply
  132. Avatar for GuadalupeGuadalupe says

    February 11, 2019 at 7:56 pm

    I have made these a few times and love them (with real eggs, the time I tried flax egg it did not work). Delish!!

    Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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