If you’re looking to incorporate more plant-based meals during the week, these vegan lentil meatballs are the thing for you! They’re packed with fiber & protein, and loaded with flavor!
Serve them over your favorite spaghetti with marinara sauce and you’ve got the ultimate comfort food.
We have some type of pasta dish at least 1-2 times a week, so I like to switch up our proteins from time to time to keep things interesting. I’ve been wanting to test a lentil meatball for quite some time, and i’m so excited for these to be in the rotation.
Lentils are highly nutritious, too! They’re a great meat alternative because they’re high in protein and iron. They’re a high fiber legume, and pack in other vitamins and minerals such as B vitamins, folate, and potassium.
I love incorporating legumes into my meals at least 3 times a week. It can be as simple as tossing them onto a salad, or creating a meat substitute from them- like in these lentil tacos or black bean burgers.
This simple dish is so flavorful, and comes together in about 45 minutes! I love pairing these vegan lentil meatballs with a gluten-free spaghetti and arrabbiata sauce for extra heat. They’re a perfect meal prep option to last you the week!
What you’ll need for these lentil meatballs
- lentils– mine were pre-cooked to save some cooking time!
- flax egg– mix 1 tbsp of ground flax with 2 1/2 tbsp of water to form an egg replacement. You can also substitute a regular egg for a non-vegan version
- breadcrumbs– gluten-free or regular would work here
- onion & garlic, sauteed for extra flavor
- olive oil
- tomato paste
- soy sauce
- and some spices!
Mix together, roll them, bake them, and throw over your saucy pasta! You can leave them in the fridge for the week, or freeze them for 2 months for a quick meal prep. Either way, they’re delicious and I can’t wait to hear your guys’ thoughts!