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For more than a decade, this has been my favorite recipe for Vegan Meatballs. Made with simple and nutritious ingredients, this delicious lentil recipe makes the perfect vegan main dish.
If you’re looking for more vegan versions of classic recipes, check out my Lentil Meatloaf, Vegan Carbonara, and Vegan Red Beans and Rice.
Quick Look: Vegan Meatballs
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 25 minutes
- 🍽 Total Time: 40 minutes
- 👨👩👧👧 Serving: 4
- 🌱 Calories: 254 calories per serving
- 🫘 Protein:15 grams per serving
- 🍠 Dietary breakdown: Vegan, soy-free, and nut-free. Option to make gluten-free.
- 😋 Flavor Profile: Savory vegan lentil meatballs that are tender on the inside, but not mushy.
- ✅ Difficulty: Beginner-friendly vegan American food, guided by step-by-step photos.
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Praise for this Vegan Meatballs Recipe
There’s a reason these Vegan Meatballs were one of my most requested meals from clients back when I was a private chef in New York City!
Baked in the oven until crisp on the outside and tender and juicy on the inside, they’re healthy comfort food at its finest. The combination of green lentils and aromatic spices and herbs make these the very best lentil meatballs.
Lentil balls are delicious as an appetizer dipped in marinara or spicy arrabbiata sauce, served over spaghetti, or used for Italian subs. They are super easy to make and don’t require any special equipment!
For more lentil recipes, try my lentil meatloaf, vegan burrito bowl, or easy lentil tacos.
Key Ingredients
Cooked Lentils. I recommend using green or brown lentils to form the best meatball base. Cooked lentils are extremely easy to make on the stovetop or in the Instant Pot. Alternatively, use canned lentils – just drain them first.
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.
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.
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 in the recipe card).
Vegan Parmesan Cheese (Optional). This lentil meatballs vegan recipe isn’t complete without savory vegan parmesan cheese made with walnuts and miso.
See the recipe card for full information on ingredients and quantities.
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, breadcrumbs, and flax egg in a large mixing bowl. Stir well to combine.
- 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.
- Mix Again. 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.
- Serve. Toss the meatballs with marinara or arrabbiata sauce, garnish with walnut parmesan (optional) and serve over pasta (or however you’d like).
Jenné’s Recipe 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. Cooking lentils in the Instant Pot is my favorite method.
- Let the flax egg sit. Give the flaxseed and water enough time to form a gelatinous consistency—at least five minutes (or longer if you have the time)—to create a proper binding that holds the meatballs together.
- If you don’t have a food processor. Mash 1/3-1/2 of the batter with a fork and mix it back into the rest.
- Rest the batter to firm. If the batter doesn’t hold together well, let it rest in the refrigerator for at least 30 minutes.
- Adjust the meatball consistency as needed. If the mixture seems too wet, gradually add a tablespoon 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 this 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 marinara 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:
And if you’re looking for even more, check out my roundup of 100+ Vegan Recipes 🌱
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.
Vegan Meatballs FAQs
Vegan meatballs can be made from a variety of plant-based ingredients like store-bought Impossible Meat and Beyond Meat to wholesome lentils. My vegan meatballs recipe uses lentils. I find that lentils are a fantastic replacement for meat in many recipes thanks to their texture, rich flavor, and heartiness. Homemade lentil meatballs are also less expensive than using a packaged vegan meat, and they’re just as easy to make.
Ground flaxseed meal mixed with water creates the perfect binding agent for lentils meatballs. The gelatinous texture and strong bind makes flaxseed egg a great plant-based swap for eggs in so many recipes. And like egg, you won’t taste the flaxseed in the final dish.
Replace eggs with flaxseed “egg”. To make it combine 1 tablespoon of ground flaxseed with 2 tablespoons water. Let the mixture rest and thicken for at least 5 minutes, then add it to the recipe. This is equivalent to one egg. My vegan meatballs recipe calls for 2 tablespoons of flax egg. See the recipe card for details.
If you don’t have any flaxseed, use chia seed. Grind 1 tablespoon of chia and use it in place of flax meal. If you don’t have chia either, add 2 additional tablespoons of breadcrumbs to the recipe, and let the batter sit for 30 minutes before forming into meatballs.
Yes. Use a fork to mash 1/3 to 1/2 of the batter then mix it back in. The meatballs should hold their shape when formed in your hand. If they don’t, mash some more of the batter.
Absolutely.
Preheat the air fryer to 350°. Place the lentil meatballs on the parchment lined air fryer basket and air fry for 10 minutes, or until the surface is crispy and browned.
More Vegan Italian-Inspired Recipes
Main Dishes
Vegan Pasta Puttanesca
Salads & Bowls
Marinated White Bean Salad
Recipes
Pomegranate Aperol Spritz
Recipes
Avocado Pesto Pasta
If you tried this Vegan Meatballs recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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The Best Vegan Meatballs
Video
Equipment
Ingredients
Vegan Meatballs
- 2 tbsp ground flaxseed
- 1/3 cup water
- 2 cups cooked green lentils, or brown lentils
- 1 garlic clove, minced
- 1/4 cup yellow onion, minced
- ¼ cup nutritional yeast
- 1/2 tsp dried basil
- ½ tsp fennel seed
- 2 tbsp fresh parsley, finely chopped
- 1 pinch dried thyme, or 1/2 teaspoon fresh thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2-1 tsp crushed red chili flakes
- 1/4 cup breadcrumbs, plus more if needed
For Serving (Optional)
- marinara sauce , recipe below
- hot pasta
- Walnut Miso Parmesan
Easy Marinara Sauce
- ¼ cup yellow onion, minced
- 3 cloves garlic, minced
- 14 oz can plain tomato sauce
- 1 tsp cane sugar
- 1/2 tsp salt, plus more to taste
- 1/2 tsp dried basil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the flaxseed and water in a small mixing bowl. Set aside to thicken for 5 minutes.
- Combine the cooked lentils, garlic, onion, nutritional yeast, fennel seed, parsley, thyme, salt, black pepper, chili flakes, breadcrumbs, and flax egg in a large mixing bowl. Stir well to combine. If the batter isn't coming together, use clean hands to mix it.
- 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.
- Scoop and roll the lentil mixture into 2-tablespoon-sized balls.
- Place the lentil meatballs on the prepared baking sheets. Bake for 25 minutes, or until slightly browned on the outside and tender inside.
- If desired, toss the meatballs with warm marinara sauce, serve over pasta sauce, and garnish with the vegan parmesan cheese.
Easy Marinara Sauce
- Warm oil in a saucepan over medium-high heat.
- Add the onion and garlic, and sauté for about 1 minute, until onions are translucent.
- Pour the tomato sauce into the sauce pan, and add the sugar, salt, and basil. Stir well, and cover the pan.
- Cook the tomato sauce on low for 20 minutes. For a thinner sauce, add 1/4 cup of water, and cook for 2 minutes longer.
- Serve the sauce over the lentil meatballs.
Notes
- 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.
- If you don’t have a food processor. Mash 1/3-1/2 of the batter with a fork and mix it back into the rest.
- Rest the batter to firm. If the batter doesn’t hold together well, let it rest in the refrigerator for at least 30 minutes.
- 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.
- Preheat the air fryer to 350°.
- Place the lentil meatballs on the parchment lined air fryer basket and air fry for 10 minutes, or until the surface is crispy and browned.
- 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.
This was a very challenging recipe but I used canned drained lentils which definitely don’t work. I had to add so much other stuff like triple additional ground flax and chia to eventually be able to sort of roll into balls. Unfortunately they came out SOOOO spicy we couldn’t eat them. Only used 1/2 tsp of crushed red pepper but using a full tsp of black pepper I think was way too much. Maybe 1/4 tsp. If they weren’t so spicy we would try to eat them but no one could:(. Everyone has their taste as they say in French. I have a different recipe now in the oven for tempeh meatballs so hope they will work🙏
Any options if you do not have a food processor?
Yes, you can mash it by hand. The texture needs to be sticky enough to hold into balls.
This recipe is amazing!! I’ve tried a lot of vegan meatball recipes. A LOT. And these are by far the best, and surprisingly the easiest I’ve ever made. My omnivore husband literally said “wow!” And his eyes lit up after trying these. This recipe is going in the permanent rotation for sure.
Fantastic! I am so happy you both enjoyed. Thank you for sharing and rating, Mandy!
Jenne!
I am so happy I found this recipe! Growing up Italian, meatballs and pasta were a staple in my house. Now, I am gluten free and vegan for 20 years and missing meatballs terribly. I’ve tried various recipes, but THIS is the one! My grandchildren and grown children gave them a thumbs up too! I have a double recipe in the oven right now and I will freeze most. These are good right out of the oven too, the way we used to eat meatballs right out of the pan! So grateful!
Hi Nancy! I’m so glad to hear you found your vegan meatball recipe. Thank you so much for sharing! Made me so happy 🙂
Oh my. I mean, I only recently turned vegan and I’m cooking a ton of stuff from your blog. This, the arrabiata pasta, black eyed pea recipes… so great! I’m so happy I found your food blog!
Yippee! That is great to hear. Congrats on becoming vegan. I’m so honored SPS can be a resource for you!
I’ve been a vegetarian (mostly vegan) for over 30 years. At that time, the thing I probably missed the most was meatballs. Through the years, I have tried many different recipes, some of them were really good but were ridiculously complicated to make and took forever. Your recipe is what has ended my search, these are so easy and delicious!!!
Treena! I am so glad you enjoyed them. Coincidentally I have some in the oven right now as I write this 🙂 So excited for dinner!! Thanks for your rating and comment. It really helps Sweet Potato Soul grow and reach more people.
Wow wow wow. I knew these would be tasty, but somehow even better than expected!!! 15/10 will absolutely be making again!!!
I’m so glad you loved them, Hannah! Thanks for sharing 🙂
They’re simply good. Simple ingredients, very flavourful and satisfying “despite” not being greasy or heavy at all. They’re also very healthy.
Thank you so much, Marie!! So happy you liked them.
I am soo impressed with this recipe! Great flavor and pretty easy to make. These will be on repeat in my house.