Vegan Lentil “Meatballs” ~ Meatless Monday

This is the first Meatless Monday of 2014! Are you making it your goal to eat less meat this year? I try to only have it a few days a week now.  I absolutely love cooking with beans.  Did you know that lentils make a great substitute for ground beef? I used them to make this awesome “meatball” recipe; I know even the meat lovers won’t be able to resist these!

lentils3Print Recipe

Serves 8 (makes about 32 meatballs)

2 cups dried red lentils
3 cups low sodium vegetable broth
1 cup chopped white onion
1/2 cup ground flaxseed
1/2 cup nutritional yeast
1/2 cup water
2 cloves of garlic, minced
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped parsley
1 Tbsp dried Italian seasoning
2 Tbsp chickpea flour (or any gluten-free flour)
1-2 Tbsp of olive oil
S&P to taste

Prepare your lentils. You can do this the night before and refrigerate them until ready to use. First, rinse your lentils in cold water.  Bring vegetable broth to a boil.  Add lentils and simmer on low for about 20 minutes.  Transfer to a large bowl and mash the lentils with a fork or potato masher.

Add half the lentils along with half the chopped onions, flaxseed, nutritional yeast and water to a blender and blend until well combined.  Add this back to the other lentils.  Stir in the garlic, remaining onions, spices and chickpea flour until well combined.lentils

Start rolling balls using about 1-2 Tbsp of bean mixture per ball.  Place on a sheet until all balls are rolled.  Drizzle some olive oil in a large frying pan over med-high heat.  Start adding the meatballs, make sure you have enough room to turn them (I added about 8-10 meatballs at a time).  As they cook, begin to rotate them until all sides are browned – be careful not to burn them!  These will only take about 5 minutes to cook.  Remove from pan.lentils2I served mine over spaghetti squash with organic tomato sauce.  Delish!

Check out this post on how to prepare spaghetti squash.

Keep leftovers refrigerated; these also freeze well 🙂

PS…don’t forget to enter my super awesome giveaway!!!

Nutritional Info per serving ~ 4 meatballs
213 Calories, 34g Carbs, 2g Fat, 18g Protein, 306mg Sodium, 4g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.


  • wholefoodrunner January 6, 2014 at 8:21 am

    These look delicious! And I actually JUST made a version of Lentil “Meatballs” that are very similar that I will be posting about soon. Thanks for sharing and good luck with cutting more meat out. That was my New Year’s resolution last year (to go vegetarian) and it’s been so much easier than I thought it would be!

    • thehappyhealthfreak January 6, 2014 at 9:22 am

      Haha! That’s great! They sure make awesome meatballs 🙂 I’m glad to hear the transition went well!!

  • Saniel June 4, 2014 at 3:08 pm

    Can these be frozen before cooking

  • Stephanie September 8, 2014 at 12:23 pm

    Can they be baked in the oven instead of fried?

    • thehappyhealthfreak September 8, 2014 at 2:38 pm

      I haven’t done it but I don’t see why not. Probably 12-15 minutes at 350F would do.


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