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Lentil Veggie Meatball

Lentil Veggie "Meatballs"

These vegetarian meatballs are made with brown lentils, vegetables, spices, breadcrumbs, egg and parmesan cheese

Course Main Course
Servings 6 servings
Calories 191 kcal
Author Natalie Rizzo, MS, RD


  • 1 cup brown lentils dry
  • 2 cups water
  • 1 carrot peeled, minced
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 1/3 cup grated Parmesan
  • 3/4 cup Italian style bread crumbs
  • 2 large eggs
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil chopped
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Combine lentils and 2 cups of water in sauce pan. Bring to a boil.  Once boiling, lower heat, cover, and simmer for 30-35 minutes or until all the water is absorbed.

  3. Once the lentils are cooked, set them aside to cool.

  4. Place cooked lentils, carrots, onions, garlic, Parmesan, bread crumbs, eggs, parsley, oregano, basil, and salt in a large bowl. Mix well with a large spoon or spatula

  5. Roll lentil mixture into balls (a little bigger than a golf ball). Spray a baking sheet with cooking spray or cover it with olive oil (either will work). Place meatballs on baking sheet, a few inches apart. Drizzle each meatball with olive oil.

  6. Place balls in the oven, and cook on one side for 10-12 minutes. Then, turn each ball and cook for another 10-12 minutes.  Each side should be golden brown with a delicious crust.

Recipe Notes

*These “meatballs” can be frozen with or without sauce.  Just pop them in the microwave when ready to eat!

Nutrition Facts
Lentil Veggie "Meatballs"
Amount Per Serving (2 meatballs)
Calories 191 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 67mg22%
Sodium 709mg31%
Potassium 354mg10%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 3g3%
Protein 13g26%
Vitamin A 1865IU37%
Vitamin C 3mg4%
Calcium 120mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.