Lentil “Meatballs”
featured in 6 High Protein Vegetarian Dinners
These flavorful meatballs are made with protein-packed lentils and are perfect for serving with pasta, on top of pizza, or even in a sandwich.
Tasty Team
91% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 12 servings
- 2 tablespoons olive oil, plus 1 tsp, divided
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 ½ cups green lentil (300 g), cooked
- 1 egg
- 1 tablespoon tomato paste
- ¼ cup fresh italian parsley (10 g), chopped
- ⅓ cup grated parmesan cheese (35 g)
- 1 tablespoon whole wheat breadcrumbs
- 1 ½ tablespoons italian seasoning
- salt, to taste
- pepper, to taste
Nutrition Info
- Calories 97
- Fat 3g
- Carbs 11g
- Fiber 1g
- Sugar 0g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
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