Italian Lentil Meatballs.

Aka, your new favorite addition to dinner. 

I have been searching for a plant-based meatball recipe for a while and I haven’t been able to find one that meets my standards. I like cooking with clean ingredients and this recipe for Italian lentil meatballs definitely fits the bill.

Unlike traditional beef meatballs, lentil meatballs are free of cholesterol and saturated fat – SCORE! These are delicious and amazing for your health. 

This recipe is: 





✔️100% yummy 

Easiest Recipe Ever

All of the ingredients for the Italian lentil meatballs go right into the food processor. You will then form them into balls and they are set to go in the oven. Don’t make these in a blender, they will become too mushy. Using a food processor allows you to pulse to still maintain a good meatball texture. 

After you finish pulsing the lentil meatball mixture in the food processor, you will then form 1 inch balls. I ended up about 27 meatballs.

They were so yummy – my boyfriend and I almost finished all of them in one sitting. 

I typically would use parchment but I ran out and I used foil instead. It had to use a little olive oil on the foil so they wouldn’t stick but if you’re 100% oil-free then you can use parchment without oil. 

I was surprised at how golden brown and perfectly textured these turned out. I find that sometimes oil-free recipes can be very dry but the inside of the Italian lentil meatballs stayed moist – thankfully! 

Italian Lentil Meatballs (vegan, gluten-free)

Golden brown

Crispy on the outside

Soft on the inside 

A little spicy 





Italian Lentil Meatballs (vegan, gluten-free)

Spaghetti and (lentil) Meatballs 

I added the meatballs to whole wheat spaghetti for my boyfriend but I added mine to zucchini noodles. You can use the meatballs in anyway you prefer. 

Eat them in a pita pocket, add them to pasta, dip them in marinara sauce, you name it! 

Are you drooling yet?! (Good thing I have leftovers, I am getting hungry)! 

Italian Lentil Meatballs (vegan, gluten-free)

Dinner is served! 

If you have a meat-eater in the house that you’re trying to feed more plant-based options….start with this recipe. Also, they will be so IMPRESSED with these Italian Lentil Meatballs. Even the kids will love them. 

Italian Lentil Meatballs (vegan, gluten-free)

Italian Lentil Meatballs (vegan, gluten-free)

Lentil Benefits 

  • High in fiber 
  • 18 grams protein per cup 
  • Good source of iron + magnesium 
  • Rich in folate 
  • Reduce heart disease risk 
  • Aids in digestion 
  • Prevents diabetes 
  • Supports nervous system
  • Promotes weight loss 

Italian Lentil Meatballs (vegan, gluten-free)

Italian Lentil Meatballs (vegan, gluten-free)

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Italian Lentil Meatballs (vegan, gluten-free)

Italian Lentil Meatballs (vegan, gluten-free)

Hearty, filling, meaty Italian lentil meatballs are a great addition to your dinner table. Easy-to-make, plant-based, oil-free, gluten-free and done in under 30 minutes! 
Course dinner, meatballs, vegan dinner, vegan meatballs, wfpb dinner
Cuisine Italian
Keyword gluten-free vegan meatballs, Italian Lentil Meatballs, oil-free meatballs, Vegan dinner, vegan meatballs, vegetarian meatballs, wfpb dinner, WFPB meatballs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 2 cups cooked brown lentils
  • 1 medium onion diced
  • 3 garlic cloves
  • 1 cup rolled oats
  • 2 tbsp tomato paste
  • 1 tbsp coconut aminos sub low sodium soy sauce or tamari
  • 1.5 tsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 
  • Cook the diced onion and minced garlic for about 5 minutes in a pan until soft and translucent (I just sautéed mine in a little water but you can use oil if you want. 
  • Blend just the oats in the food processor until it's formed a flour-like consistency. 
  • Add the rest of the ingredients into the food processor (cooked lentils, cooked onion + garlic, tomato paste, coconut aminos, red wine vinegar, oregano, basil, thyme, red pepper, salt + pepper). 
  • Pulse until combined. Do not over-blend. Just use the pulse setting on the food processor. You don't want this to be total mush it should still have some texture remaining. 
  • Form into 1 inch balls and place on baking sheet. Wetting your hands before helps the balls not stick to your palms. 
  • Bake for a total time of 26 minutes, flipping them halfway through. When you flip them make sure the bottom is golden brown. 


If you don't have parchment, use a non-stick baking sheet or grease some foil. 

In good health, 


7 replies
  1. Jessica says:

    I made this recipe as written and was pleasantly surprised on how good it is. It is definitely a keeper and I recommend others to try it.5 stars


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