What is the best type of lentils for lentil meatballs?

You can really use any type of lentil for lentil meatballs! Brown or green lentils are a classic choice, and the brown ones even resemble meat after cooking. Red lentil meatballs are great, too!

Is it better to make meatballs with dried or canned lentils?

There isn't a big difference. The dried lentils are already soft and tender, so you can make this easy recipe much faster. However, they don't have quite as much flavor as you can get from cooking dry lentils, and they often cost more. It really depends on the time you have available and what you have on hand.

What other flavors go well with lentil meatballs?

This great recipe uses Italian flavors, like Italian seasoning, garlic, and onion, and I love to serve them with marinara sauce! However, that's just the start. You can certainly use Mexican spices like dried oregano, chili powder, and cumin and add the meatballs to a taco salad or treat them like falafel with cumin, cardamom, fresh parsley, and other herbs. They're wonderful with some tahini sauce!

Lentil Meatballs

Description

These homemade Lentil Meatballs are made with a satisfying mixture of breadcrumbs, cheddar cheese, aromatic ingredients, and delicious seasonings for a perfect vegetarian entree for any dinner. Even better? They're ready in just over 30 minutes! How's that for an easy weeknight dinner?

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic
1 (15 ounce) canned lentils or homemade cooked lentils (1 ¾ cup cooked), rinsed and drained
½ cup breadcrumbs
½ cup cheddar cheese, shredded
1 large egg
1 tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
marinara sauce (optional, for serving)

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Instructions

In a large skillet, heat oil over medium-high heat for 1 minute. Add onions and garlic and sauté until tender, about 2-3 minutes. Let cool for 5 minutes.
Use a paper towel to pat the rinsed and drained lentils dry. Then, transfer into a food processor and add sauteed onion mixture, breadcrumbs, cheddar cheese, egg, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Pulse mix on and off for 1 minute until well combined. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined
Take 2 tablespoonful lentil mixture at a time and shape into meatballs. Set aside on a large baking sheet.
To cook, you can pan fry, bake or air fry the meatballs.
- To pan fry: Heat 1 tablespoon of oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Arrange the meatballs on the skillet and cook until browned on all sides, about 7-10 minutes.
- To bake: Preheat the oven to 375F. Place the meatballs on a large parchment-lined baking sheet and bake until golden brown, about 12-15 minutes. Flip once halfway through baking.
- To air fry: Add meatballs in batches to the air fryer basket and cook at 350F for 10-12 minutes until browned. Shake the basket gently once during cooking to help cook evenly.
Serve warm with marinara sauce.

Notes

How to store: Allow the leftover lentil meatballs to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.

How to reheat: For a quick meal, microwave the meatballs for 30 seconds at a time until they are cooked through. For the best flavor, toast them in a hot skillet with a little oil to crisp up the outside.

How to freeze: I prefer to freeze any extra meatballs on a sheet pan lined with parchment paper for a couple of hours. Once they've frozen, place them in a freezer-safe bag for 3-6 months. Thaw in the fridge before reheating.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American