Lentil and Quinoa Vegan Meatballs Recipe
So, you want “meatballs” without the actual meat, cholesterol, guilt, or Uncle Dave’s unsolicited protein comments at dinner? Girl, grab those lentils and quinoa. These vegan beauties bring serious flavor, fiber, and sass—without the moo or oink. No weird processed fake meat here, just hearty legumes, wholesome grains, and spices that slap. They bake up golden, firm, and perfect for dunking in your favorite marinara. Whether you’re impressing your in-laws or meal-prepping like a domestic goddess, this recipe’s your plant-based mic drop. Toss on a little basil, pour the wine, and prepare to feel morally superior. Let’s roll, queen.
Lentil and Quinoa Vegan Meatballs Recipe
Hearty, wholesome vegan meatballs made with lentils and quinoa—perfect for pasta night, meal prep, or showing off to omnivores.
Ingredients
- Cooked lentils — 1 cup
- Cooked quinoa — ¾ cup
- Rolled oats — ½ cup
- Garlic minced — 2 cloves
- Onion chopped — ½ medium
- Tomato paste — 1 tablespoon
- Soy sauce — 1 tablespoon
- Olive oil — 1 tablespoon
- Dried oregano — 1 teaspoon
- Smoked paprika — ½ teaspoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Fresh parsley chopped — 2 tablespoons
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Sauté onion and garlic in olive oil until soft and fragrant, about 5 minutes.
- Blend lentils, quinoa, oats, sautéed onion/garlic, tomato paste, soy sauce, and spices in a food processor until mostly smooth.
- Transfer mixture to bowl, stir in chopped parsley. Chill in the fridge for 10 minutes if too sticky.
- Scoop mixture and roll into 1½-inch balls. Place evenly on the baking sheet.
- Bake for 25–30 minutes, flipping halfway, until firm and golden.
- Serve with marinara, over pasta, in wraps, or however your mood dictates.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Folate: 20%
- Magnesium: 12%
- Vitamin C: 6%
- Potassium: 10%
Additional Notes/Tips
- Want more crunch? Roll balls in breadcrumbs before baking.
- Add chili flakes for heat if you’re feeling spicy.
- Leftovers freeze beautifully—future you will thank present you.
- Serve with vegan tzatziki or hummus for a Mediterranean twist.
- Use red lentils for a softer texture and quicker cook time.
