Lentil Meatballs

Name: Lentil Meatballs
Prep time: 8 min
Cook time: PT-494415H10M25S
Cuisine: Italian
Ingredients: 200 g pre-cooked puy lentils; ½ onion diced; 2 garlic cloves minced; 1 tablespoon olive oil; 10 g fresh parsley; 1 egg; 50 g breadcrumbs; 1 tablespoon milk; 20 g pecorino cheese grated; Salt and pepper; Basil; 400 g tomato and basil pasta sauce; 300 g spaghetti; 20 g pecorino cheese grated

By:

jeremy

Published:

May 27, 2026

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Lentil meatballs are a delightful twist on a classic Italian favorite, offering a hearty, satisfying meal with a rich, savory flavor profile. These bites are not just flavorful but also incredibly easy to whip up. Perfectly seasoned, they provide a texture that’s both tender and slightly crispy on the outside. With their mouthwatering aroma wafting through your kitchen, it’s hard not to get excited about what’s coming out of the oven.

This recipe for lentil meatballs is a true crowd-pleaser. Whether you’re looking for a healthy alternative to traditional meatballs or simply craving a comforting bowl of spaghetti, these lentil meatballs fit the bill beautifully. With just a handful of ingredients and minimal prep time, you’ll love how budget-friendly and satisfying this dish is. So, gather your ingredients, and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Takes just under 30 minutes from prep to plate.
Irresistible Flavor: Savory, herby notes meld perfectly with tangy tomato sauce.
Eye-Catching Appeal: Fun, perfectly round meatballs that look as good as they taste.
Flexible Serving: Perfect for family dinners, meal prep, or a relaxing weeknight treat.
Diet-Friendly Options: Can easily be adapted to be vegan by substituting the egg and cheese.

Ingredients You’ll Need

200 g pre-cooked puy lentils: These lend a nutty flavor and firm texture. If you can’t find puy lentils, other pre-cooked lentils will work as well.
½ onion, diced: Adds sweetness and depth. A yellow onion is a great choice.
2 garlic cloves, minced: Fresh garlic provides an aromatic backbone to the meatballs.
1 tablespoon olive oil: For sautéing the onions and garlic, enhancing their flavors. Use extra virgin for a richer taste.
10 g fresh parsley: Offers a bright, fresh note. You can swap with basil or cilantro if desired.
1 egg: Helps bind the mixture together for a perfect texture.
50 g breadcrumbs: Provides structure and helps create that golden crust. Use gluten-free breadcrumbs for a gluten-free option.
1 tablespoon milk: Adds moisture to the mixture. Plant-based milk works well too if you’re avoiding dairy.
20 g pecorino cheese, grated: A hard Italian cheese that adds depth. Parmesan can be a nice substitute.
Salt and pepper: Essential for seasoning; adjust to your taste!
Basil: Fresh or dried, sprinkled for garnish. It complements the tomato sauce beautifully.
400 g tomato and basil pasta sauce: This will be the flavor-packed base for the meatballs. Feel free to use homemade or store-bought.
300 g spaghetti: The perfect accompaniment to the meatballs, soak up all that delicious sauce.
20 g pecorino cheese, grated: For finishing touches, because more cheese is always better!

How to Make Lentil Meatballs

Sauté the Aromatics: Heat ½ tablespoon of olive oil in a pan over medium heat. Once hot, add the diced onion and minced garlic, sautéing for 4-6 minutes until softened and fragrant. This step truly elevates the flavor!
Blend the Mixture: In a food processor, combine the sautéed onions and garlic, pre-cooked puy lentils, fresh parsley, egg, breadcrumbs, milk, grated pecorino cheese, and seasoning. Blitz until smooth but slightly chunky to maintain some texture.
Form the Meatballs: Use your hands to roll the blended mixture into meatballs. If you opt for smaller meatballs, you can achieve about 15 from this mix.
Bake the Meatballs: Arrange the formed meatballs on a baking sheet lined with parchment paper. Lightly spray with cooking oil. Bake in a preheated oven at 375°F for 15-20 minutes, flipping halfway through until they are golden and firm.
Prepare the Pasta: While the meatballs are baking, cook 300 g of spaghetti according to the package directions, until al dente. Drain and set aside.
Combine with Sauce: In a separate pan, heat 400 g of tomato and basil pasta sauce over medium heat. Once warmed, gently add the baked meatballs, coating them in the sauce for a few minutes.
Serve It Up: Portion the spaghetti into bowls, then ladle over the meatballs and sauce. Finish by grating an additional 20 g of pecorino cheese on top, and sprinkle with fresh basil for a beautiful presentation.

Storing & Reheating

Leftover lentil meatballs can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, place them in a freezer-safe container, separating layers with parchment paper, and they will keep well for up to 3 months. When ready to enjoy, reheat your meatballs in the oven at 350°F until warm, about 15-20 minutes. Note that the texture might soften slightly, but a quick crisp in the oven can refresh their appeal.

Chef’s Helpful Tips

Make sure to allow the sautéed vegetables to cool before mixing them with the lentils to avoid cooking the egg prematurely.
Check the consistency of your meatball mixture; it should be sticky but manageable. If too wet, add a bit more breadcrumbs.
Use a cookie scoop for evenly sized meatballs, making the cooking process streamlined.
If planning to double or triple the recipe, ensure your baking sheets are not overcrowded to achieve that wonderful crisp!
Experiment with spices! Adding cayenne pepper or Italian seasoning can enhance the flavor profile even further.

You’ve now got the scoop on making delicious lentil meatballs that can impress anyone at the dinner table. The simple combination of wholesome ingredients transforms this dish into a memorable meal. Feel free to try variations that suit your tastes — whether it’s playing with herbs or swapping the sauce choice, the possibilities are endless!

Recipe FAQs

Can I make lentil meatballs ahead of time?

Absolutely! You can prepare the lentil mixture and form the meatballs a day in advance. Store them covered in the refrigerator, then bake them fresh when you’re ready to enjoy.

How do I know when the meatballs are done baking?

Your meatballs should be golden brown on the outside and firm to the touch. A toothpick inserted should come out clean, indicating they are cooked through.

Can I freeze the lentil meatballs?

Yes, these meatballs freeze beautifully! Just ensure they are cooled completely before placing them in a freezer-safe container. They can be frozen for up to 3 months.

What can I serve with lentil meatballs besides spaghetti?

Lentil meatballs are versatile! They work great in a meatball sub with marinara sauce, over a salad, or even as a party appetizer with toothpicks, paired with your favorite dipping sauce.