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Italian Lentil Meatballs (vegan, gluten-free)
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4 from 5 votes

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! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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


  • 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.