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

Serving: These lentil meatballs are perfect with spaghetti or served in a pita or sub roll with some cheese and sauce. You can even use them in a grain bowl or as an appetizer with your favorite dipping sauce.
Storage: Store leftover lentil meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months. To reheat, simply warm them in a skillet or bake in the oven.
Variations
Spicy Lentil Meatballs: Add red pepper flakes or chopped chili peppers to the mixture for a spicy kick.
Vegan Lentil Meatballs: Skip the egg and use a flaxseed or chia egg replacement (1 tbsp ground flax or chia seeds mixed with 3 tbsp water).
Herb Variation: Experiment with different herbs like basil or thyme to change the flavor profile.
FAQ
Can I use canned lentils for this recipe?
Yes, canned lentils can be used. Just make sure to drain and rinse them thoroughly before mashing.

Can I bake these instead of frying them?
Yes, you can bake these lentil meatballs! Preheat your oven to 375°F (190°C) and place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

What can I serve these lentil meatballs with?
These meatballs go great with pasta, in sandwiches, or with a side of vegetables or salad. You can also serve them with a dipping sauce like marinara or tzatziki.