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Lentil Meatballs (Meatless Meatballs)

Lentils are the base of this meatless meatball and the flavors are spot on! Serve with your favorite pasta and sauce.

Course Main Course
Servings 24 balls


  • 1 cup cooked lentils
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon chickpea miso
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning (oregano + marjoram + thyme + basil + rosemary + sage)
  • 1/2 teaspoons salt
  • 1 cup breadcrumbs
  • 2 tablespoons nutritional yeast
  • 1 tablespoon freshly chopped parsley


  1. Dice an onion and press the garlic. Place in a pan and water or oil sauté until soft.

  2. Mix together the miso and tomato paste. 

  3. Add the lentils, the onions and garlic, the Italian seasoning, salt, breadcrumbs, nooch and parsley, if using, to a big bowl. Add the miso/tomato paste mixture and mix well.

  4. Place mixture into food processor and process until it has completely come together.

  5. Form balls by really packing the mixture together, rolling the balls between your palms.

  6. Bake in a 350 oven for 20 minutes. 

  7. Here is where you have a choice. Serve them immediately with pasta and sauce. Or, freeze them. 

  8. If frozen, defrost the meatballs. Heat a small amount of high heat oil on a cast iron skillet. (If you don’t have one, a nonstick pan will do.) Once the oil is hot, add the balls and roll them around coating the whole ball with oil. Cook for a few minutes until heated through and the outsides are browned and even crispy!