Lentil Meatballs: A Hearty, Plant-Based Twist on a Classic

If you haven’t already cooked your lentils, cook them according to the package instructions. Once cooked, drain any excess water and set them aside to cool slightly.
2. Combine Ingredients
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they are mostly smooth but still have some texture.
Add the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, egg, salt, and pepper. Mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs until you reach a moldable consistency.
3. Shape the Meatballs
Using your hands, shape the lentil mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 12-14 meatballs depending on the size.
4. Fry the Meatballs
Heat a few tablespoons of olive oil in a large skillet over medium heat.
Once the oil is hot, add the lentil meatballs to the skillet in batches, being careful not to overcrowd the pan. Fry the meatballs for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess oil.
5. Serve and Enjoy
Serve the lentil meatballs with your favorite marinara sauce and pasta, or on a sub roll with melted cheese for a hearty sandwich. They’re also great as an appetizer with dipping sauce or enjoyed on their own!
Serving and Storage Tips