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–+ servings
9 lentil meatballs in a white bowl with a sprig of parlsey in the top right corner on the counter.
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Lentil Meatballs

Earthy lentils, tangy tomato, fragrant herbs, and salty cheese come together to create a delicious “meatball” that’s packed with wholesome ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dish
Cuisine: ANY!
Servings: 4 (3 meatballs)
Calories: 330kcal

Ingredients

  • 1 ½ cups green lentils, drained and rinsed*
  • ¼ cup Panko
  • 2 Tablespoons grated Parmesan cheese
  • 2 Tablespoon chopped fresh Italian parsley
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon diced shallot
  • ½ Tablespoon tomato paste
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon granulated garlic
  • 1 large egg

Instructions

  • Preheat oven to 425ºF. Brush a baking sheet with the oil.
  • Place lentils in a large mixing bowl and mash until almost smooth or leave slightly chunky.
  • Add bread crumbs, cheese, herbs, egg, oil, shallot, tomato paste, Italian seasoning, salt, and garlic. Mix until combined.
  • Use a portion scoop or spoons to create meatballs and place on the pan, spaced ~1” apart.
  • Cook 8-10 minutes or until cooked through and slightly brown on the edges. Serve with desired sides and toppings. Enjoy!

Notes

*To cook dried lentils:
  1. Rinse 3/4 cup lentils under running water. Add to a small saucepan with 2 1/4 cups of water.
  2. Bring water to a boil, cover, and then reduce to a simmer. Simmer for ~15-20 minutes or until soft. 
  3. Drain, measure, and use in this recipe!

Nutrition

Serving: 3meatballs | Calories: 330kcal | Carbohydrates: 47g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 130mg | Potassium: 755mg | Fiber: 22g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 6mg