Wholesome, Savory, and 100% Meat-Free
Thank you for reading this post, don't forget to subscribe!Searching for a meatless main dish that is substantial and satisfying without lack of flavor and texture? These Vegetarian Meatballs are the perfect plant-based alternative to regular meatballs. They are protein-packed, tasty, and baked to crispy, golden perfection!
Whether you’re a lifelong vegetarian or simply looking for new Meatless Monday inspiration, this recipe is guaranteed to impress. Serve on spaghetti and marinara, on a sub sandwich, or over mashed potatoes for a cozy, good-for-you supper. Bonus: they freeze wonderfully, so feel free to double the recipe and freeze some for later.
Why You’ll Love These Plant-Based Meatballs
Nothing beats the texture and heft of lentils, oats, and some lightly sautéed veggies
Fully vegetarian, with the option of being vegan.
They’re baked, not fried = healthier and easier.
Freezer-friendly for meal prep
Personalize with spices, cheeses, or sauces
Meatless meatballs are a weeknight hero: They’re easy and quick to make, you can feed a family with just a batch or two, and, well, they’re meatballs, but made entirely of plants.
 Ingredients
1 cup cooked brown or green lentils; (If pressure cooking, rise to 2 cups 3/4 inch from top with water measured from the grain line.)
½ cup rolled oats
½ onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp tomato paste
2 tbsp soy sauce
1 egg (or flax egg for vegan)
1 tsp dried oregano
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan (optional)
Fresh parsley (for garnish)
 Recipe Variation – How to Make Vegetarian Meatballs
Sauté the Aromatics
Heat olive oil in a soup pot or large skillet, and Saute chopped onions until soft (about 5 minutes). Stir in the minced garlic and cook 1 minute more. Add tomato paste and cook 1–2 minutes more. Set aside to cool.
Prepare the Mixture
Pulse lentils in a food processor with the onion mixture, oats, soy sauce, egg, and spices. Pulse a few times until everything is well mixed but not a purée — you want there to be some texture.
Shape the Balls
Scoop out the mixture ( using about 1.5 tablespoon per ball) and shape into balls. Spread on a baking sheet lined with parchment.
Bake
Preheat oven to 375°F (190°C). Bake meatballs for 25 min, flipping half way through, until golden on the outside and cooked through.
 Serving Suggestions
Serve over cooked spaghetti and your favorite marinara sauce
Tuck into hoagie rolls for a vegetarian meatball sub
Serve with mashed potatoes and gravy
Throw in a teriyaki or barbecue glaze
Serve with your favorite dipping sauce for an appetizer
Variations & Substitutes
Vegan: Replace an egg for a flax egg (1 tbsp flaxseed + 3 tbsp water)
No lentils? Try black beans or chickpeas
Gluten-free> Gluten-free: Use certified gluten-free oats and tamari instead of soy sauce.
Mix-ins: Grated carrot, spinach, or sun-dried tomato
 Storage Instructions
Fridge: Keep in a sealed container for up to 4 days.
Freezer: Freeze the baked meatballs for up to 3 months
Reheating: Bake 350F or microwave until heated through
 Frequently Asked Questions
Can I pan-fry these, not bake?
Yes, fry over moderate heat in a non-stick pan with a little oil, 5–6 minutes turning frequently.
Do they taste like meatballs?
They have a good texture, and they are very delicious, but they don’t taste exactly like meat, they have their own flavor.
Are they high in protein?
Yes! You get fiber and protein from the lentils and oats, which means this a superb vegetarian main dish.
Vegetarian Meatballs 30 minutes Recipe
Ingredients
- 1 cup cooked lentils
- ½ cup rolled oats
- ½ onion finely chopped
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- 1 egg or flax egg
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan optional
- Parsley for garnish
Instructions
- Heat olive oil and sauté onions 5 minutes. Add garlic and tomato paste; cook 2 more minutes. Let cool.
- In a food processor, blend lentils, oats, onion mixture, soy sauce, egg, and seasonings until combined but textured.
- Form into balls and place on baking sheet.
- Bake at 375°F (190°C) for 25 minutes, flipping halfway.
- Let rest 5 minutes and serve warm.
Notes
- Freeze extra meatballs after baking for easy meals
- For crispier texture, broil for last 2 minutes
- Adjust seasoning based on how you plan to serve them
