Vegan Meatballs Recipe – Italian, Lebanese Special
Craving a hearty, plant-based dish that combines the bold flavors of Italian and Lebanese cuisines? These vegan meatballs are made with a blend of lentils, walnuts, and aromatic spices, offering a satisfying texture and rich taste. Whether served over pasta, tucked into pita bread, or enjoyed as an appetizer with a side of tahini sauce, these meatballs are versatile and delicious. Easy to prepare and perfect for meal prepping, they bring the best of both culinary traditions to your table.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Vegan Meatballs Ingredients:
- 1 cup cooked lentils (brown or green)
- 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup breadcrumbs (or ground flaxseed for gluten-free option)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated carrot
- 2 tbsp tomato paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp nutritional yeast (for a cheesy flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil (for baking or pan-frying)
Prepare Ingredients:
Cook Lentils: If not using pre-cooked lentils, rinse and cook them according to package instructions until tender. Drain any excess water.
Mix Ingredients:
Combine: In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth, leaving some texture.
Add Oats and Breadcrumbs: Mix in the rolled oats and breadcrumbs (or ground flaxseed).
Add Vegetables and Seasonings: Stir in the chopped onion, minced garlic, grated carrot, tomato paste, soy sauce, nutritional yeast, oregano, basil, smoked paprika, salt, and black pepper.
Form Meatballs:
Shape: With clean hands, form the mixture into balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or lightly greased.
Cook the Meatballs:
Baking Method: Preheat the oven to 375°F (190°C). Bake the meatballs for 25-30 minutes, turning halfway through, until they are firm and lightly browned.
Pan-Frying Method: Heat olive oil in a skillet over medium heat. Cook the meatballs, turning occasionally, until they are browned and crispy on all sides, about 10-15 minutes.
Serve:
Enjoy: Serve the vegan meatballs with your favorite pasta and marinara sauce, in a sub roll with vegan cheese, or as an appetizer with dipping sauce.
Recipe Notes:
Texture Tip: For a firmer texture, ensure the lentils are well-drained and not overcooked.
Flavor Variations: Add chopped sun-dried tomatoes or olives for an extra burst of flavor.
Serving Suggestions: Serve with a side of garlic bread or a fresh salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: These meatballs freeze well; place them on a baking sheet to freeze individually before transferring to a freezer-safe bag.
