These little vegetarian meatballs are flavor bombs in your mouth that are insanely tasty. The mushrooms give an umami flavor, and the soy sauce and red wine pair perfectly with the herby taste. Our vegetarian meatball recipe is a total winner; you may want to double up as everyone will ask for more.
Why you’ll love these meatless meatballs
- Not only do our vegetarian meatballs taste so incredibly good, but they are also really flexible; use them in a pasta bake, with spaghetti and marinara sauce, or eat them with a tasty dip.
- They are great (and some people tell us even better) the day after you’ve cooked them.
- They are perfect for meatless Mondays or if you’re trying to reduce your meat consumption and have had the thumbs up from many of our meat-eating friends (who always ask for seconds).
Including lentils, a protein and fiber powerhouse, our vegetarian meatballs have so much flavor that nobody will miss the meat. They are hearty, delcious comfort food and you’ll love them!
What do I serve vegetarian meatballs with?
You can serve your home-cooked veggie meatballs with pasta; they are great with spaghetti, tomato sauce, and a little vegetarian parmesan cheese sprinkled on top.
Try our tasty meatless meatball recipe our pasta bake recipe coming soon), vegetarian meatballs in pasta sauce; it’s a real crowd-pleaser and the perfect hearty, family comfort food.
You can even try our vegetarian meatballs on a pizza!
How do I store them?
Store your vegetarian meatballs in an airtight container in the fridge for up to 3 days.
They also freeze well; once cooked, freeze them, and they will keep for up to 3 months.
Do I need a food processor to make these?
Yes, you do need a food processor.
You need to blitz them in a food processor to get a coarse consistency that you won’t get by manually mashing the ingredients.
It may be possible to split the meatball mixture into batches and use a high-powered blender, but we’d recommend using a food processor.
Recipe notes and tips
- Want to make vegan meatballs?
Make your vegetarian meatballs into vegan meatballs by substituting eggs for flax egg. - Want to avoid soggy meatless meatballs?
When you’ve cooked your lentil mixture for 10 minutes, ensure that you drain them, don’t let them sit in the liquid because they’ll absorb more and then become soggy. - Don’t have any oats?
Use panko bread crumbs instead; the breadcrumbs will give the same crunchy feel to the meatless balls. - Don’t want to include red wine?
Just leave it out; it’ll alter the flavor but won’t affect the consistency. - Want to have vegetarian meatballs whenever you need them?
Double batch cook them and freeze in an airtight container or freezer bag and keep them for up to 3 months.
How to make vegan meatball recipe – step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 400°F/200°C, and line a baking sheet with parchment paper.
Combine your brown lentils, bay leaf, and vegetable stock (broth) in a medium saucepan.
Now bring to a boil, reduce the heat, and then let it gently simmer for 10 minutes, the lentils won’t be cooked, but this is what you want, undercooked brown lentils.
Remove the saucepan from the heat and drain, let it cool down, and then discard the bay leaf.
Now place your lentils, oats, chestnut mushrooms, oregano, red pepper flakes, parsley, tarragon, and thyme in a food processor.
Pulse until it becomes a coarse mixture. You don’t want it mushy, or the vegetarian meatballs will fall apart.
Now, place a large frying pan (skillet) over medium heat and warm your olive oil.
Add your chopped onion and a pinch of salt.
Pan-fry, stirring often, and cook until your onions turn golden at the edges and are translucent, which will take approximately 5 minutes.
Now add your minced garlic and pan fry for around 30 seconds, then stir in the lentil and mushroom mixture and cook until it’s browned, approximately 5 minutes, ensuring that you stir constantly.
Add your soy sauce and red wine to the frying pan (skillet), continue stirring, and cook until the liquid has all been absorbed.
Remove from the heat and season with salt and pepper.
Leave the mixture to cool until you can handle it comfortably.
In a small mixing bowl, whisk your eggs, transfer them to the mixture, and thoroughly mix them into the lentil and mushrooms; this will ensure that the mixture will bond together and keep your meatless meatballs together.
Next, it’s time to shape your veggie meatballs.
Use your hands to make them, scoop a small handful of the mixture and shape it into a ping pong ball size, around 4cm (1½”).
When each veggie meatball has been shaped, place it on the baking sheet with parchment paper.
Place them in the oven and bake for 35 minutes or until they are golden brown.
Serve with pasta sauce, in pitta bread, flatbread, a pasta bake, or even freeze them to enjoy at a later date!
More vegetarian recipes
- Vegetarian birria tacos
- Vegetarian lasagna
- Four cheese and mushroom lasagne
- Pasta Alla Sorrentina
- Vegetable bhuna
- Best vegan burger ever –
Vegetarian Meatballs
Utensils
Ingredients
- 7 oz Dried brown lentils rinsed
- 1 Bay leaf
- 2 cups Vegetable stock
- ⅓ cup Oats
- 8 oz Chestnut mushrooms
- 1 tsp Dried oregano
- ½ tsp Red pepper flakes
- 3 tsp Flat-leaf parsley leaves
- ½ tsp Dried tarragon
- ½ tsp Dried thyme
- pinch Salt
- 2 tbsp Olive oil
- 1 Medium brown onion chopped
- 3 Garlic cloves minced
- ¼ cup Red wine
- 1 tbsp Tamari soy sauce
- 2 Eggs
- Salt and pepper to taste
Instructions
- Preheat your oven 400°F/200°C, and line a baking sheet with parchment paper
- Combine your brown lentils, bay leaf and vegetable stock (broth) in a medium saucepan. Now bring to a boil, reduce the heat, and then let it gently simmer for 10 minutes, the lentils won't be cooked, but this is what you want, undercooked brown lentils. Remove the saucepan from the heat and drain, let it cool down and then discard the bay leaf
- Now place your lentils, oats, chestnut mushrooms, oregano, red pepper flakes, parsley, tarragon, and thyme in a food processor. Pulse until it becomes a coarse mixture, you don't want it mushy, or the vegetarian meatballs will fall apart
- Now, place a large frying pan (skillet) over medium heat and warm your olive oil. Add your chopped onion and a pinch of salt. Pan-fry, stirring often, cook until your onions are turning golden at the edges and are translucent, which will take approximately 5 minutes. Now add your minced garlic and pan fry for around 30 seconds, then stir in the lentil and mushroom mixture and cook until it's browned, approximately 5 minutes, ensuring that you stir constantly. Add your soy sauce and red wine to the frying pan (skillet), continue stirring and cook until the liquid has all been absorbed. Remove from the heat and season with salt and pepper. Leave the mixture to cool, until you can handle it comfortably
- In a small mixing bowl whisk your eggs and then transfer them to the mixture and thoroughly mix them into the lentil and mushrooms, this will ensure that the mixture will bond together and keep your meatless meatballs together
- Next, it's time to shape your veggie meatballs. Use your hands to make them, scoop a small handful of the mixture and shape it into a ping pong ball size, around 4cm (1½"). When each veggie meatball has been shaped, place it on the baking sheet with parchment paper
- Place them in the oven and bake for 35 minutes or until they are golden brown
- Serve with pasta sauce, in pitta bread, a pasta bake or even freeze them to enjoy at a later date!
Notes
- Want to make vegan meatballs?
Make your vegetarian meatballs into vegan meatballs by substituting eggs for flax egg - Want to avoid soggy meatless meatballs?
When you’ve cooked your lentil mixture for 10 minutes, ensure that you drain them, don’t let them sit in the liquid because they’ll absorb more and then become soggy - Don’t have any oats?
Use panko bread crumbs instead, the breadcrumbs will give the same crunchy feel to the meatless balls - Don’t want to include red wine?
Just leave it out, it’ll alter the flavor but won’t affect the consistency - Want to have vegetarian meatballs whenever you need them?
Double batch cook them and freeze in an airtight container or freezer bag and keep them for up to 3 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Gus says
I loved these veggie balls, and they were super hearty and flavorful. I added them to a marinara sauce to make a spaghetti bowl, and they worked wonderfully.
Petro says
I’ve been looking for more lentils recipes and these sound so delicious! I cannot wait to give your recipe a try!
Mandy from Splash of Taste says
Veggie meatballs are fantastic for using up your lentils!
Jac says
Oh these look tasty. Perfect for my kids favourite pasta sauce. Trying these later this week 🙂
Mandy from Splash of Taste says
Oh, your kids will love these veggie meatballs – enjoy!
Katherine says
I love all the great flavors in these veggie balls!
Mandy from Splash of Taste says
We’re so glad you enjoyed making them!
Dannii says
What a great way to use lentils. I can’t wait to try this!
sonia says
We love meatballs in our family.
I will try this recipe later this week
Danielle Wolter says
I definitely can’t wait to try these. They sound delicious and I am trying to eat less meat.
Jessica Stroup says
We’re trying to eat more plant-based meals and these veggie meatballs were a huge hit!
Beth Sachs says
I love mushrooms so these veggie meatballs sound divine! Will try them with pasta soon.
Biana says
What a great idea to make lentil meatballs! I like all the spices you are adding to them.
Tania says
Hi Mandy,
What is the oven temp for this? Its not mentioned in the recipe.
Mandy from Splash of Taste says
Hi Tania
Whoops! Thanks so much for pointing this out – it’s 400°F/200°C. I will update the post now – thanks again!