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Lentil Meatballs

This lentil meatball recipe comes courtesy of A Saucy Kitchen, and shared to us by Sherri Isaak MS,RD,CDE,BC-ADM, DipACLM, Jessica Grzybowski and Julianne Calhoun, Dietetic Interns


  • 1 tbsp Canola Oil
  • 1 cup White Onion Diced (1/2 a large onion)
  • 3 cloves Garlic, minced (1 heaping tablespoon)
  • 1 Flax egg
  • 1 cup Cooked green lentils
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Salt & Pepper, each
  • 1 tsp Red Wine Vinegar
  • 2 tsp Low Sodium Soy Sauce/Tamari
  • 1/4 cup Nutritional Yeast
  • 1 cup Ground Walnuts
  • 2 cups Marinara Sauce for Serving


  • Preheat oven to 400F. Line a large baking sheet with baking paper and set aside.
  • Add 1 teaspoon olive oil to a large skillet over a medium heat. Once warm add the diced onion and saute about 5 minutes to soften. Add the garlic and cook an additional minute until fragrant. Remove from heat.
  • Add the onions and garlic to a food processor along with the remaining ingredients. Pulse until a slightly sticky dough forms.
  • Scoop out the mixture, 1 heaping tablespoon at a time and roll into little balls. Place on your lined baking sheet, leaving about 1 inch space in between each ball. You should end up with about 18-20 balls.
  • Place in the middle of the oven and bake 25 minutes. Halfway through the cook-time take the lentil balls out and flip.
  • Once done, let the balls cool for a few minutes, and then mix into a warmed marinara sauce and serve.
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