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Lentil ‘meatballs’

Love spaghetti and meatballs? Not a big fan of meat? These lentil meatballs are the perfect vegetarian option.

 Lentil "meatballs"

Meatballs are delicious but only if you’re a fan of meat. What about if you are vegetarian? These simple lentil meatballs give you all the flavor of traditional meatballs without the meat. Lentils, oats, mushrooms and lots of spices combine to create the perfect meatless mix.


Lentil meatballs recipe

Adapted from Cookie + Kate

Serves 4


  • 1 cup brown lentils, rinsed
  • 2 cups mushroom stock
  • 8 ounces chopped baby bella mushrooms
  • 1/2 cup rolled oats
  • 1/3 cup chopped parsley
  • 1-1/2 teaspoons dried Italian spice blend
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon smoked paprika
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 small yellow onion
  • 3 cloves garlic, minced
  • 1/4 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 eggs


  1. In a medium-size, pot add lentils and stock. Bring to a boil over high heat and then reduce to a simmer and cook for 10 minutes. Drain.
  2. In a food processor add lentils, mushrooms, rolled oats, parsley, Italian spice, crushed red pepper, smoked paprika, salt and pepper.
  3. Process until it’s slightly chunky. You want it to have the texture of ground beef without being so processed that it becomes smooth.
  4. In a large saucepan add olive oil, yellow onion and minced garlic. Cook until the onion starts to become soft and the garlic is fragrant. Add in lentil mixture and cook until slightly browned.
  5. Add in red wine and Worcestershire sauce and let cook down until all the flavors have been cooked into the lentil mixture. Remove from the heat and set aside.
  6. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  7. Once the lentil mixture has cooled, add in egg and mix by hand. Start forming mixture into 1-1/2 inch balls and lay onto prepared baking sheet. Continue until the mixture has been used up and the sheet pan is full of lentil balls.
  8. Bake for about 30 minutes until the outside of the balls are crispy and browned.
  9. Serve hot with pesto sauce or over pasta.

Pesto sauce recipe

Serves about 4


  • 8 ounces baby kale greens
  • 2 cloves garlic
  • 1/2 cup toasted walnuts
  • 1 cup grated Parmesan cheese
  • Kosher salt and pepper, to taste
  • Pinch red pepper flakes
  • 1/2 cup extra-virgin olive oil


  1. In a food processor add baby kale greens, garlic, walnuts, Parmesan cheese, salt, pepper and red pepper flakes.
  2. Process until slightly chunky.
  3. Turn food processor on and drizzle in olive oil while the machine runs. Once all the oil as been added turn off the machine and give a stir with spatula.
  4. Serve with meatballs.

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