You won’t miss the meat with these incredibly tender, flavorful lentil meatballs cooked in a rich Italian tomato sauce and spaghetti! This is pure vegetarian comfort food!
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Prioritizing my health has been, and will continue to be, very important.
In recent years, my husband Frederick has transitioned his diet and he now focuses on a primarily vegetarian/vegan diet. He has limited meat to the bare minimum, it’s been really impressive to watch. Being the devoted wife that I am, I’ve done my best to develop recipes that support his journey. What a lucky man, huh?
There are just about a million and one meat replacements and veggie alternatives but there’s one that stands out above the rest: lentils. Savory, nourishing and unique, Spaghetti and Lentil Meatballs is my creative take on an Italian-American classic. You might not ever go back to the real thing!
The Heart and Soul of this Lentil Meatballs Recipe
Cuisine Inspiration: Homestyle Comfort
Primary Cooking Method: Sautéing and Blending
Dietary Info: Vegetarian, Protein-Packed
Key Flavor: Savory and Umami
Skill Level: Intermediate
Sweet Highlights:
- Lentil Lovin’: These little legumes bring the protein and the heartiness
- Mushroom Magic: They bring a depth of flavor and a meaty texture
- Sauce it Up: And of course, what are meatballs without a saucy companion? Serve these beauties on a bed of marinara and just watch them shine. Or try other variations as well. Super versatile!
Ingredients
Made with simple, pantry-staple ingredients, Spaghetti and Lentil Meatballs make for the perfect weeknight dinner! Trust me, y’all need to make this recipe ASAP.
Here’s what you’ll need to grab:
- Green Lentils– green lentils are rich in antioxidants, iron and magnesium; they have a particularly peppery, earthy taste. Once cooked, they become tender and extremely malleable. Perfect for meatballs!
- Vegetable Stock– similar to rice, lentils soak up the liquid they are being cooked in. By using vegetable stock, we layer in flavor from the very beginning.
- Olive Oil– an Italian dish without olive oil? I don’t want it.
White Mushrooms- high in protein and low in calorie, white mushrooms are incredibly healthy and beneficial to your gut health. They also add that “meaty” quality to these, well, meatballs. - Chopped Onion & Garlic– adding in aromatics is key to creating flavorsome, balanced meatballs.
Italian Breadcrumbs- breadcrumbs act as a binder for our meatballs, the added dry spices also make for the best signature Italian flavor. - Worcestershire Sauce– just a few dashes add a delightful, almost smoky, zing!
- Red Chili Flakes– like just about anything else I eat, I like a little bit of kick. Sprinkle in as many or as little chili flakes as you’d like!
- Large Eggs- eggs work alongside the breadcrumbs to bind the lentils together.
- Spaghetti Sauce & Pasta– use your favorite sauce and pasta! Seriously, just about anything will work.
How to Make Lentil Meatballs
- Cook the Lentils: Start by boiling the lentils in a mix of vegetable stock and water, then reduce the heat and let it simmer for around 15 minutes until they’re soft. Don’t forget to drain the excess liquid afterward!
- Sauté for Flavor: In a large pan, heat some olive oil and toss in your chopped mushrooms, onions, and a bit of garlic. Sauté until everything’s tender and aromatic.
- Blend it Up: Take your lentil and veggie mix, and give it a good whirl in the food processor. You’re aiming for a blended but still slightly chunky texture; we’re not making hummus here!
- Season and Mix: Pour your lentil blend into a large bowl and start adding the goodies: breadcrumbs for binding, Italian seasoning for that herby touch, and all your other seasonings.
- Egg Time: Crack in the eggs one by one, giving everything a good mix after each.
- Shape and Sear: Get your hands in there and start rolling out those meatballs. Once they’re all ready to go, heat some more olive oil in your pan and sear them off until they’re golden.
- Drain and Serve: Once they’re cooked to perfection, let your meatballs hang out on some paper towels to drain off any excess oil. Then, it’s time to plate up! Serve them hot over a bed of marinara-slathered pasta and a sprinkle of fresh parsley for that final touch.
Variations
Looking to up your health game? So am I. Though regular pastas are delicious, they aren’t very nutrient dense and often, they pack an indulgent amount of carbohydrates. I find that by using a gluten-free or chickpea pasta, I lower my carb intake and add even more protein. Give it a try, you’ll thank me for it!
Leftovers and Reheating
This recipe makes a ton of lentil meatballs, maybe more than you might expect. So, expect to have a bunch leftover! I suggest placing them in an airtight container or in a freezer-safe plastic bag and freezing them for later use. Once frozen, these meatballs will last for 3-4 months.
To reheat, allow the meatballs to defrost in the refrigerator overnight or at room temperature for at least an hour. Then, cook as directed. It’s that easy!
More Italian Inspired Recipes
- If you adore stuffed shells, check out my Chicken Stuffed Shells. Next level!
- If you really love stuffed shells and want even more, you will adore this Italian Sausage Stuffed Shells version.
- There is nothing more satisfying than this comforting Italian Pot Roast recipe.
- If you love a classic, try my amazing Spaghetti and Meatballs.
- Don’t forget the most perfect Garlic bread recipe to serve with your Italian dish!
Spaghetti and Lentil Meatballs
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Ingredients
- 2 cups green lentils
- 4 cups vegetable stock
- ⅓ cup olive oil divided
- ¾ cup white mushrooms chopped
- ½ chopped onion
- 2 cloves chopped garlic
- 1 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- ½ teaspoon red chili flakes
- 2 large eggs
- Marinara sauce, spaghetti pasta, and parsley for serving
Instructions
- Add lentils and vegetable stock to medium sized pot over medium high heat. Bring to boil then reduce to low and cook for 15 more minutes. Drain and set aside.
- Add 3 tablespoons of olive oil to large pan over medium heat. Next add mushrooms and onions and saute until tender then add garlic for 45 seconds to cook then remove from heat.
- Add lentils, mushrooms, onions, and garlic to food processor and pulse on high until well blended and lentils have broken down somewhat (be careful not to over pulse until it turns to mush).
- Pour lentil mixture into large bowl then stir in breadcrumbs, Italian seasoning, salt, pepper, worcestershire sauce and red flakes until well mixed. Next add eggs one at a time to moisten mixture then form meatballs with your hands.
- Add remaining olive oil into pan over medium heat and cook meatballs browning on each side. Remove from oil to drain on paper towels then serve over marinara sauce and pasta and garnish with parsley.
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Made these on a whim to try something new. They were perfect! This might become my go-to meatball recipe!