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I made this Lentil Meatball recipe today and I was very pleased with the results, I was looking for an easy lentil meatballs recipe that would be packed with flavor yet fancy enough to be served even at the holiday table and enjoyed by everyone including meat-eaters. They actually remind me of Swedish meatballs.
I knew I found a winner vegan meatballs when I serve them and my husband couldn't stop saying how much he loves them and that they are definitely a keeper! They remind me of Swedish Meatballs, the kind you find at Ikea.
I love making vegan meatballs because they can easily feed a crowd, they are perfect for potlucks, and you can easily estimate the number of people you will be serving and make the right amount for them. My Vegan Tofu Meatball recipe is also a huge hit!
Health Benefits Of Lentils
Lentils are healthy and rich in nutrients and should be included as part of the diet: Want to gain muscles while on a vegan diet? Then you should eat more lentils. They’re high in fiber, protein, and folate. The fact is they can help you live longer, and they’re pretty much the perfect food. The little legumes have 250g of spermidine.
1 cup of cooked lentils contains:
- 226 calories
- 39 grams carbohydrates
- 18 grams protein
- 16 grams fiber
- 3.6 grams sugar
- 0.8-grams fat
How To Make Lentil Meatballs (Vegan, Gluten-Free)
To make these vegan lentil meatballs, first sort and wash dried lentils. Use green, brown or black lentils for this recipe, saute onion, garlic, herbs, add lentils, along with water or vegetable broth and cook until tender and liquid has evaporated.
While lentil is cooking, make oat flour, followed by finely chopped walnuts in a food processor, then stir them in the lentil mixture along with ground flaxseeds, yeast flakes, and Bragg's Liquid Aminos.
Form into meatball shape and place onto a prepared baking sheet and baked for 30 minutes. While lentil meatballs are baking prepare the cashew gravy.
The cashew gravy is easy, you basically rinse cashews, and add all the ingredients except the herbs in a high-speed blender and process until creamy. Pour gravy into a saucepan, add herbs/seasonings and cook over medium heat until bubbly, while stirring with a whisk.
I wanted a dish that was very tasty so I adapted the filling from my Jamaican Lentil Patties recipes.
I was going to add a gluten-free flour to bind the meatballs and prevent them from breaking up, but to my surprise, the balls were quite sturdy without flour.
Feel free to add about 2 tablespoons of gluten-free flour of your choice, rice, oat flour or sorghum flour should work fine for this recipe.
I added my gravy when I'm plating my dish, just before serving, so that the meatballs aren't sitting for long in the gravy. It is delicious served with rice or mashed potatoes, green beans.
If you are still searching for recipe ideas for the holiday, don't worry we have you covered! Here are 25 DELICIOUS VEGAN RECIPES FOR THE HOLIDAYS.
Check Out More Lentil Recipe Ideas:
- Lentil Shepherd's Pie
- Vegan Lentil Stew
- Jamaican Lentil Patties
- Vegan Lentil Loaf
- Creamy Lentil Pasta
- Loaded Taco Fries
- Vegan One Pot Taco Spaghetti
- Vegan Bolognese
- Lentil Curry Lettuce Cups
- Instant Pot Lentil Soup
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
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Categories
Nutrition
- Energy:
- 335 kcal / 1400 kJ
- Fat:
- 21 g
- Protein:
- 13 g
- Carbs:
- 25 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 1 h
- Ready in:
- 1 h 20 min
Ingredients
Lentil Meatballs
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/2 cup dried lentils
- 2 cups vegetable broth, or water
- 1 cup walnuts, finely chopped
- 2 tablespoons oat flour
- 2 tablespoons ground flax seeds
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons Bragg's liquid aminos
- 1/2 teaspoon salt
Creamy Cashew Gravy
- 1/2 cup cashews, soaked for 1 hour then drained
- 2 cups water
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon onion powder
- 1 clove garlic, chopped
- 1 tablespoon arrowroot powder, or cornstarch
- 3 tablespoons Bragg's liquid aminos
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Pinch of Cayenne pepper
Instructions
- Heat oil in a saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
- Add water and bring to boil over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)
- Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.
- Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.
- Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.
To Prepare Cashew Gravy
- Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's Liquid Aminos in a high-speed blender and process until smooth.
- Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium-high, stirring constantly with a wire whisk until sauce thickens.
- Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.
Notes
1. Substitute your favorite marinara sauce for the creamy cashew gravy.
2. Substitute cashews with sunflower seeds for a nut-free creamy gravy.3
3. *To make oat flour, I place rolled oats in a blender and process until smooth. I store it in an airtight container in my refrigerator and I love to use it to make gluten-free pancakes as well.
4. The gravy is thick so you might want to add extra water to make it thinner.
My family really loved these meatballs! I should’ve doubled the recipe because we didn’t have enough for seconds. I also loved the gravy as well! I omitted the walnuts altogether and just added a bit more oat flour- didn’t miss the nuts! I will be making this often!
Thank you Amanda for your feedback, I’m so happy your family enjoyed them and they turned out great with your adjustment.
Hi, I am interested in making the meatballs and freezing them. How do you think that will go?
They freeze well.
Good afternoon. What if I have no parchment paper?
Ann Marie, if you don’t have parchment paper, then you just brush oil directly on the baking sheet or you just spray with cooking spray. I love parchment paper for many reasons, if I use an aluminum baking pan, my food won’t touch it directly, I can easily remove the parchment paper and my baking pan doesn’t have stuck on grease, less work for me, my food doesn’t get stuck to the baking pan.
Hi Michelle, you did it again! This recipe was fantastic! I have missed the taste of meatballs since changing my eating habits and this definitely met my expectations! I made enough to bring for lunch tomorrow and I’m sure it will taste even better! Thank you.
Carolyn, ahh, I’m so happy you enjoyed it. Thank you for sharing your feedback, it definitely tastes better the next day.
I cannot have tree nuts and I saw for the gravy you recommend sunflower seeds. Would I soak those too??
Ashley soaking will reduce the phytic acid so it can be absorbed in the body properly and blend smoother when using a standard blender, but honestly, sometimes I don’t soak myself when I’m in a hurry, I do use a high-speed blender.
Hey.. i just want to ask if lentils are soaked in water and dried or just dried from the beginning without soaking in water… thank u so much
Amira they are dried from the beginning, no need to presoak.
Michelle, this recipe is to die for! I have made it several times and taken it to church potluck and the people love it! It disappears fast and I always bring home an empty dish. The gravy is a really nice complement to the meatballs.
Pat that’s so exciting to read, I’m so happy that it is loved and enjoyed. Thank you for taking the time to make it and share it with your church members. God bless you for your kindness.
My husband and I loved this recipe! Thank you so much for sharing it with us!
Thank you Erica, I’m so happy you both love this recipe, I appreciate your feedback.
Made this for dinner tonight and it was amazing!! Will definitely be making again. Thanks for your hard work in giving healthy and great tasting recipes😊
That’s great to know Valerie, I’m so happy you enjoyed it, it is my pleasure. Thank you for your kind words.
This was so good, even my meat eating family members enjoyed it! The gravy was a bit saltier than what we’re used to so next time (and there will definitely be a next time!), I will decrease the measure of aminos by about half. Thank you for sharing this recipe!
Thank you Summer for your feedback, I’m glad you and your family enjoyed it and that you will adjust it to make it your own next time.
what color of lentil brown or green ?
I mentioned in the blurb green, brown or black.
What amount of lentils tp use?? I don’t see it listed…
Hello Patricia,
The recipe uses half a cup of dried lentils, it is listed in the ingredients list.
Delicious!!
Thank you Deb, I’m so happy it was delicious!
Thank you Deb.
Hey there from Munich, Germany. =:o) This recipe is so damn delicious! My boyfriend said, this was the very best vegan gravy he ever tried. Thanks for that – we’ll surely also combine it with some other “meat”balls or even Semmelknödel (Bavarian stuff). Please keep on rockin’ the vegan cuisine! ?
Katja, I’m so happy you and your boyfriend enjoyed it. Wow, I love your awesome creative ideas, I’m going to research Semmelknödel.
Hi i dont have walnuts, what can i use instead? Don’t want to make a trip to the store just for one thing.. :) thanks
Angeli, you can substitute with pecans, almond meal, every nut except peanut.