Description

These delectable vegan meatballs are tender, flavorful, and hold together beautifully—perfect for serving with pasta, in subs, or on their own as a hearty appetizer. Made with plant-based ingredients like lentils, mushrooms, and walnuts, they’re a protein-packed and satisfying alternative to classic meatballs, with robust Italian herbs and garlic flavor in every bite.

Ingredients

Units Scale

Main

1 cup cooked brown or green lentils (about 1/2 cup dry)
8 oz (about 2 cups) cremini or white mushrooms, chopped
1/2 cup walnuts
1/2 cup rolled oats
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

To Serve (optional)

Marinara sauce
Cooked spaghetti or other pasta
Fresh basil or parsley, chopped

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Instructions

Prepare the Lentils – If you haven’t already, cook the lentils according to package directions until tender. Drain well and let cool slightly.
Sauté the Vegetables – Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and garlic; sauté until most of the moisture cooks off and the mushrooms are browned, about 6-8 minutes. Stir in tomato paste and cook 1 minute more. Let cool.
Process the Base – In a food processor, pulse the walnuts and oats until broken down into coarse crumbs. Add the cooked lentils and mushroom mixture. Sprinkle in soy sauce, oregano, basil, smoked paprika, salt, and pepper. Pulse until the mixture comes together and holds form when pressed, but do not puree—it should still have some texture. Scrape the bowl as needed.
Form the Meatballs – Scoop about 1½ tablespoons of mixture and roll into balls. Set them on a parchment-lined baking sheet. You should have about 18-20 meatballs.
Bake the Meatballs – Preheat oven to 400°F (200°C). Bake for 25-30 minutes, flipping the meatballs halfway through, until golden brown and firm to the touch.
Serve – Enjoy the vegan meatballs with warmed marinara sauce over pasta, in subs, or as a party appetizer. Garnish with fresh herbs, if desired.

Notes

The meatball mixture can be made up to 2 days in advance and kept refrigerated until baking.
For a gluten-free version, use gluten-free oats and tamari.
If the mixture is too wet to form balls, chill it for 15 minutes or add extra oats 1 tablespoon at a time.
These meatballs freeze well after baking; simply reheat in the oven or in sauce.

Nutrition

Serving Size: 4-5 meatballs
Calories: 180
Sugar: 3g
Sodium: 420mg
Fat: 8g
Saturated Fat: 0.8g
Unsaturated Fat: 6.8g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg