Description
These Vegetarian Lentil Meatballs are a delicious and healthy alternative to traditional meatballs, packed with protein-rich lentils and flavorful herbs. Perfectly baked to a golden brown crisp, they are great served with marinara sauce for a satisfying meal.
Ingredients
Scale
Meatballs
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Serving
- Marinara sauce
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a baking sheet to prevent sticking.
- Mix Ingredients: In a large bowl, combine the cooked lentils, breadcrumbs, grated Parmesan cheese, egg, olive oil, minced garlic, dried oregano, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Form Meatballs: Shape the mixture into small, evenly sized meatballs and place them evenly spaced on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 20-25 minutes, or until they turn golden brown and develop a crisp exterior.
- Serve: Remove the meatballs from the oven and serve hot with marinara sauce for dipping or drizzling over the top.
Notes
- Use cooked lentils that are drained well to avoid soggy meatballs.
- Breadcrumbs help bind the mixture; use gluten-free breadcrumbs if needed for dietary restrictions.
- Parmesan cheese can be substituted with vegan cheese to make it vegan friendly, but this recipe as is is vegetarian.
- Do not overcrowd the baking sheet to ensure even cooking and crispness.
- These meatballs can also be pan-fried for a quicker alternative but baking is recommended for best texture.
