Lentil Meatballs in Tomato Sauce

Name: Lentil Meatballs in Tomato Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 cup Brown or green lentils (cooked until very tender (about 2 cups cooked)); 0.5 cup Rolled oats (pulsed into rough flour); 0.5 medium Yellow onion (very finely diced); 3 cloves Garlic (minced); 0.25 cup Fresh parsley (finely chopped); 1 tsp Dried oregano; 0.5 tsp Ground cumin; 1 tsp Salt; 0.5 tsp Black pepper; 4 tbsp Extra virgin olive oil (for pan-frying); 28 oz Crushed tomatoes (one can); 0.25 cup Fresh basil (torn); 1 tsp Sugar (to balance acidity)

Tender lentil meatballs in a rich tomato sauce. All the comfort of classic meatballs, entirely plant-based.

vegetarian vegan dairy free

More Recipes

Prep 30 min

Cook 40 min

Total 1h 10m

Servings 4

Difficulty Medium

Ingredients

Instructions

If lentils aren't already cooked, simmer 1 cup dried lentils in 3 cups water until very tender, about 25 minutes. Drain well and let cool slightly.
Mash lentils with a fork or potato masher, leaving some texture.
Mix mashed lentils with oat flour, onion, garlic, parsley, oregano, cumin, 3/4 tsp salt, and pepper.

Tip: The mixture should hold together when squeezed. Add a splash of water if too dry, or more oat flour if too wet.
Form into 16 balls (about 1.5 inches each). Place on a plate and refrigerate 15 minutes to firm up.
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook 3-4 minutes per side until browned. Remove and set aside.
Pour crushed tomatoes into the same skillet. Add remaining 1/4 tsp salt and sugar. Simmer 10 minutes.
Return meatballs to sauce. Simmer 10-15 minutes, spooning sauce over meatballs occasionally.
Stir in torn basil. Serve over pasta, polenta, or with crusty bread.

Storage & Meal Prep

Lentil meatballs keep for up to 4 days in the refrigerator and freeze well for up to 3 months. Freeze meatballs on a tray before combining with sauce for easier portioning.

Variations

Lentil Meatball Sub: Serve in a crusty roll with extra sauce and melted mozzarella for a satisfying plant-based sub.
Spiced Lentil Meatballs: Add 1 tsp cumin and 1/2 tsp cinnamon for Middle Eastern-inspired flavors. Serve with tahini instead of tomato sauce.
Lentil Meatballs with Pasta: Serve over spaghetti or penne with the tomato sauce for a classic plant-based pasta dinner.

FAQ

How do you make lentil meatballs hold together?

Use cooked lentils that are tender but not mushy, mash them partially, and bind with breadcrumbs. Chilling the mixture for 30 minutes before shaping helps them hold their form.

Are lentil meatballs healthy?

Very healthy—lentils provide protein and fiber, and baking instead of frying keeps fat low. Combined with tomato sauce, they deliver iron, folate, and sustained energy.

Can you freeze lentil meatballs?

Yes—freeze on a parchment-lined tray until solid, then transfer to freezer bags. They keep for up to 3 months.

The Story Behind This Dish

These aren’t trying to be meat meatballs. They’re their own thing—tender, earthy, and satisfying in a way that’s uniquely plant-based.

The key is cooking the lentils until very soft, then mashing them just enough to bind while keeping some texture. Refrigerating before cooking helps them hold together in the pan.