Savor the hearty goodness of Veggie Mushroom and Lentil Meatballs, a vegetarian twist on classic meatballs that’s bursting with umami flavor. These plant-based meatballs, made with earthy mushrooms and protein-rich lentils, are perfect for weeknight dinners or special gatherings. Ready in under an hour, this vegetarian meatball recipe is easy, versatile, and sure to impress everyone at the table.
Why You’ll Love Veggie Mushroom and Lentil Meatballs
- Rich Flavor: Combines mushrooms’ umami with lentils’ heartiness.
- Quick and Simple: Ready in about 45 minutes with pantry staples.
- Versatile: Serve with pasta, in subs, or as appetizers.
- Healthy: Packed with plant-based protein, fiber, and nutrients.
- Customizable: Easily adapt for vegan or gluten-free diets.
Ingredients for Veggie Mushroom and Lentil Meatballs
Here’s what you need for this vegetarian meatball recipe (makes ~20–24 meatballs):
- 1 cup (200g) dried brown or green lentils
- 2½ cups (600ml) vegetable broth (or water)
- 2 tbsp (30ml) olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225g) cremini or button mushrooms, finely chopped
- 1 tsp (2g) dried thyme
- 1 tsp (2g) dried oregano
- ½ tsp (1g) smoked paprika
- ½ tsp (1g) ground cumin
- ¼ tsp ground black pepper
- ½ tsp (3g) kosher salt, or to taste
- 1 cup (100g) whole wheat or gluten-free breadcrumbs
- ¼ cup (25g) grated Parmesan cheese (optional)
- ¼ cup (15g) fresh parsley, chopped
- 2 tbsp (30ml) soy sauce or tamari
- 1 tbsp (15g) tomato paste
- 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
- Olive oil spray or extra olive oil for baking
Equipment
- Medium saucepan
- Large skillet
- Large mixing bowl
- Potato masher or fork
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredient Tips
- Brown or green lentils hold shape well; avoid red lentils, which turn mushy.
- Cremini mushrooms add depth; button mushrooms are a milder option.
- Use gluten-free breadcrumbs and tamari for a gluten-free version.
- Fresh parsley adds vibrancy; substitute with cilantro if preferred.
- A flax egg makes this vegan; mix and let sit for 5 minutes before using.
Directions for Veggie Mushroom and Lentil Meatballs
Let’s make this vegetarian meatball recipe—flavorful, hearty, and easy!
Cook Lentils
- I rinse 1 cup lentils under cold water in a fine mesh strainer.
- In a medium saucepan, I combine lentils with 2½ cups vegetable broth, bring to a boil, then simmer covered on low for 20–25 minutes until tender but not mushy.
- I drain excess liquid and let cool slightly.
Sauté Mushrooms
- In a large skillet, I heat 2 tbsp olive oil over medium heat.
- I add 1 chopped onion and cook for 4–5 minutes until soft, stirring occasionally.
- I add 3 minced garlic cloves and cook for 1–2 minutes until fragrant.
- Next, I add 8 oz chopped mushrooms and cook for 7–10 minutes until browned, then stir in 1 tsp thyme, 1 tsp oregano, ½ tsp smoked paprika, ½ tsp cumin, ¼ tsp pepper, and salt to taste.
- I cook for 2–3 minutes more, then set aside to cool.
Prepare Meatball Mixture
- In a large bowl, I mash the cooled lentils with a potato masher until partially broken down but textured.
- I add the mushroom mixture, 1 cup breadcrumbs, ¼ cup Parmesan (if using), ¼ cup parsley, 2 tbsp soy sauce, 1 tbsp tomato paste, and 1 egg (or flax egg).
- I mix until combined, adding 1 tbsp water if too dry or more breadcrumbs if too wet.
Shape and Bake
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- I scoop 1½ tbsp of mixture per meatball, roll into balls, and place 1 inch apart on the sheet, yielding ~20–24 meatballs.
- I lightly spray with olive oil and bake for 20–25 minutes, turning halfway, until firm and golden.
Serve
- I serve warm with pasta, marinara sauce, or as appetizers with a dipping sauce.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: ~20–24 meatballs
- Calories: ~70 kcal per meatball (based on 22 meatballs)
- Macros per Meatball: 8g carbs, 3g protein, 2g fat, 2g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ¼ tsp red pepper flakes, inspired by LaylaCooks’ Spicy Ricotta Dip with Hot Honey.
- Veggie Boost: Mix in ½ cup grated zucchini or carrots for extra nutrition.
- Herb Swap: Use fresh basil or rosemary instead of thyme and oregano.
- Vegan Option: Use a flax egg and omit Parmesan or use vegan cheese.
- Gluten-Free: Opt for gluten-free breadcrumbs and tamari.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To freeze, I cool baked meatballs, place in a freezer-safe container, and reheat at 350°F (175°C) for 10–15 minutes. I prep the mixture up to a day ahead, storing it covered in the fridge.
Serving Tips
- Presentation: Arrange on a platter with marinara or tahini dipping sauce.
- Garnish: Sprinkle with extra parsley or a dusting of Parmesan.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 4–5 meatballs per person with sides.
- Occasions: Great for weeknight dinners, meal prep, or party appetizers.
FAQs
Can I use canned lentils?
Yes, use 2½ cups cooked lentils, drained; reduce cooking time but adjust seasoning.
Why are my meatballs falling apart?
Ensure the mixture isn’t too wet; add breadcrumbs if needed and mash lentils well.
Can I make these vegan?
Use a flax egg and skip Parmesan or use vegan cheese; tamari adds umami.
What mushrooms work best?
Cremini or button mushrooms are ideal for flavor; portobello can add depth.
How do I prep ahead?
Prepare the mixture a day ahead and refrigerate; shape and bake before serving.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Veggie Mushroom and Lentil Meatballs are a flavorful, plant-based dish perfect for any meal. This vegetarian meatball recipe combines earthy mushrooms and hearty lentils for a satisfying, versatile bite. Try this easy recipe and elevate your dinner game!
Veggie Mushroom and Lentil Meatballs
Veggie Mushroom and Lentil Meatballs are a flavorful, plant-based dish perfect for any meal. This vegetarian meatball recipe combines earthy mushrooms and hearty lentils for a satisfying, versatile bite.
Ingredients
- 1 cup 200g dried brown or green lentils
- 2½ cups 600ml vegetable broth (or water)
- 2 tbsp 30ml olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 8 oz 225g cremini or button mushrooms, finely chopped
- 1 tsp 2g dried thyme
- 1 tsp 2g dried oregano
- ½ tsp 1g smoked paprika
- ½ tsp 1g ground cumin
- ¼ tsp ground black pepper
- ½ tsp 3g kosher salt, or to taste
- 1 cup 100g whole wheat or gluten-free breadcrumbs
- ¼ cup 25g grated Parmesan cheese (optional)
- ¼ cup 15g fresh parsley, chopped
- 2 tbsp 30ml soy sauce or tamari
- 1 tbsp 15g tomato paste
- 1 large egg or flax egg: 1 tbsp ground flaxseed + 3 tbsp water
- Olive oil spray or extra olive oil for baking
Instructions
Cook Lentils
- I rinse 1 cup lentils under cold water in a fine mesh strainer. In a medium saucepan, I combine lentils with 2½ cups vegetable broth, bring to a boil, then simmer covered on low for 20–25 minutes until tender but not mushy. I drain excess liquid and let cool slightly.
Sauté Mushrooms
- In a large skillet, I heat 2 tbsp olive oil over medium heat. I add 1 chopped onion and cook for 4–5 minutes until soft, stirring occasionally. I add 3 minced garlic cloves and cook for 1–2 minutes until fragrant. Next, I add 8 oz chopped mushrooms and cook for 7–10 minutes until browned, then stir in 1 tsp thyme, 1 tsp oregano, ½ tsp smoked paprika, ½ tsp cumin, ¼ tsp pepper, and salt to taste. I cook for 2–3 minutes more, then set aside to cool.
Prepare Meatball Mixture
- In a large bowl, I mash the cooled lentils with a potato masher until partially broken down but textured. I add the mushroom mixture, 1 cup breadcrumbs, ¼ cup Parmesan (if using), ¼ cup parsley, 2 tbsp soy sauce, 1 tbsp tomato paste, and 1 egg (or flax egg). I mix until combined, adding 1 tbsp water if too dry or more breadcrumbs if too wet.
Shape and Bake
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. I scoop 1½ tbsp of mixture per meatball, roll into balls, and place 1 inch apart on the sheet, yielding ~20–24 meatballs. I lightly spray with olive oil and bake for 20–25 minutes, turning halfway, until firm and golden.
Serve
- I serve warm with pasta, marinara sauce, or as appetizers with a dipping sauce.
Notes
- You can increase the amount of starch to 4 tbsp when you’re planning to cook down these balls in the tomato sauce so that they hold up better
- Do note that some mushrooms can release more moisture as it sits, so it’s best to test out the mixture to see if it holds up very well before frying. If not, you can alway add more starch to the mixture.
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