The Best Vegan Meatballs

These scrumptious hearty Vegan Meatballs are packed with delicious flavors, protein, and plenty of fiber. Made with simple and nutritious ingredients, this lentil-based recipe makes the perfect party appetizer, cozy family dinner, or centerpiece for hosting dinner guests.

This recipe was written on April 18, 2021. It was updated with additional recipe information on Sep 3, 2024.

You won’t believe these lentil meatballs are made with 100% plant-based ingredients! The firm, meaty texture and blend of irresistible savory flavors will excite the tastebuds of meat eaters and herbivores alike. The combination of green lentils, hearty breadcrumbs, aromatic spices, fresh herbs, nutty nutritional yeast, and a slight kick of crushed red chili flakes make the best vegan meatballs.

The meatballs are baked in the oven until crisp on the outside and tender and juicy on the inside. There’s a reason they were one of my most requested meals from clients back when I was a private chef in New York City!

Lentil balls are delicious as an appetizer dipped in marinara sauce, served over spaghetti, or used for Italian subs. They are super easy to make and don’t require any special equipment! This vegan meatballs recipe also includes directions to make an optional vegan parmesan cheese topping for the ultimate experience!

For more lentil-based recipes, try my lentil meatloaf, vegan burrito bowl, or easy lentil tacos.  

Ingredients

• Ground Flaxseed. Used as an egg replacer to create a gel-like consistency that binds the veggie meatballs together when mixed with water. Look for pre-ground flaxseed in the baking or health food aisle at the grocery store. 
• Cooked Lentils. I recommend using green or brown lentils to form the best meatball base. Alternatively, use canned lentils – just rinse and drain them first. 
• Garlic. Adds a savory depth of flavor and tasty aroma. Use fresh garlic cloves for the best taste or opt for pre-minced garlic to save time on prep. 
• Onion. Minced onion not only adds pungent taste, it also adds moist texture and bite to these vegan meatballs.
• Nutritional Yeast. Elevates the vegan lentil meatballs with a satisfyingly rich and savory umami flavor and cheesy aroma. I love to buy it in bulk! Alternatively, mix in your preferred vegan cheese brand for extra cheesy flavor. 
• Fennel Seed. Provides a mild, sweet, licorice-like flavor. Use whole fennel seeds or swap for a lesser amount of ground fennel seeds is preferred. 
• Dried Thyme. Gives the meatballs a tasty subtle earthy flavor. Alternatively, use triple the amount of fresh thyme for a more vibrant flavor  in the veggie meatballs recipe. 
• Sea Salt. Enhances the meatballs’ overall flavors. Alternatively, use kosher salt and adjust the amount to your taste preference. 
• Black Pepper. Adds complexity and a touch of heat. Use freshly ground black pepper for the most robust flavor, but pre-ground pepper also works great. 
• Crushed Red Chili Flakes. Gives the vegetarian meatballs an exciting spicy kick. Adjust the amount to suit your taste or omit if you prefer a milder flavor. 
• Breadcrumbs. Help bind the meatballs together to give them structure. Use regular, whole wheat, or gluten-free breadcrumbs, ideally unflavored, based on dietary needs. Panko breadcrumbs can be used to provide the meatballs with a lighter texture.
• Marinara Sauce (Optional). If desired, serve this lentil balls recipe with a classic Italian tomato sauce, either store-bought or homemade (recipe for my easy homemade sauce below)
• Vegan Parmesan Cheese (Optional). This lentil meatballs vegan recipe isn’t complete without savory vegan parmesan cheese made with walnuts and miso.

How to Make Vegan Meatballs

• Prepare Flax Egg. Preheat the oven to 350°F and line two baking sheets with parchment paper. Combine the flaxseed and water in a small mixing bowl. Set aside to thicken for at least 5 minutes.

• Prepare Meatball Base. Combine the cooked lentils, garlic, onion, nutritional yeast, fennel seed, parsley, thyme, salt, black pepper, chili flakes, and breadcrumbs in a large mixing bowl. Stir a few times until just combined.
• Add Flax Egg. Add the flax egg and stir well to combine the ingredients. If the batter doesn’t start to stick together, use clean hands to mix it.

• Blend batter. Transfer about 1/3 of the lentil meatball mixture to a food processor and blend until it becomes a thick batter (not a complete puree). If your mixture is very dry and difficult to blend, add 1/4 water and pulse. Transfer the blended batter back into the large bowl and stir well.

• Form Meatballs. Scoop out 2 tablespoon-sized balls of the lentil mixture, then roll them between your palms until smooth. 

• Bake. Place the meatballs on the prepared baking sheets. Bake for 25 minutes or until slightly browned on the outside and tender on the inside.

• Optional: Prepare Vegan Parmesan. If using, make the vegan parmesan cheese. Place the ingredients into a food processor and pulse until a chunky crumble remains.

• Optional: Toss Meatballs. If desired, toss the meatballs with warm marinara sauce, serve over pasta sauce, and garnish with the vegan parmesan cheese.

Recipe Pro-Tips

• Properly cook lentils. Cook the lentils until tender but retain their shape to give the easy lentil meatballs the right texture. Avoid overcooking them or they will be mushy! 
• Let the flax egg sit. Give the flaxseed and water enough time to form a gelled consistency—at least five minutes (or longer if you have the time)—to create a proper binding that holds the meatballs together.  
• Adjust the meatball consistency as needed. If the mixture seems too wet, gradually add more breadcrumbs until you achieve the right consistency – the mixture should be firm enough to hold its shape when rolled into balls. 
• Mix well. Ensure all ingredients in the vegetarian meatballs recipe are thoroughly mixed for the most cohesive texture. Use your hands as needed to mix, ensuring even distribution.
• Don’t overcrowd the baking sheets. Place the prepared meatballs with space between them on the baking sheets. This allows the heat to circulate and helps them cook evenly and brown well.

Serving Suggestions

Enjoy this lentil meatballs recipe in a variety of ways – as an Italian classic served over a bed of hot pasta with marina sauce, inside a toasted hoagie bun as a meatball sub, as an appetizer with your favorite dipping sauces, or paired with some of our favorite recipes below:

• Vegan Pizza 
• Butternut Squash & Swiss Chard Lasagna 
• Vegan Nicoise Salad

Storage Directions

• Refrigeration: Allow leftover meatballs to cook completely before transferring to an airtight container and refrigerating for up to 5 days. 
• Freezing: Place cooled meatballs on a baking sheet in a single layer and freeze until solid, about 2-3 hours. Transfer frozen meatballs to a freezer-safe bag or container and freeze them for up to 3 months. 
• Reheating: Warm refrigerated meatballs in the oven at 350ºF on a prepared baking sheet for 10-15 minutes or in the microwave for 1-2 minutes. Reheat frozen meatballs in the oven at 350ºF for 20-25 minutes or until warmed through. Note: Cover frozen meatballs with foil for the first 10 minutes of reheating to speed up the warming process.

More Vegan Italian-Inspired Recipes

• Spicy Pasta Arrabbiata 
• Vegan Pasta Puttanesca
• Pomegranate Aperol Spritz
• Marinated White Bean Salad
• Avocado Pesto Pasta

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