Vegan Meatballs

These easy lentil Vegan Meatballs prove you don’t need ground beef to get big, cozy, classic meatball flavor. Lentils aren’t just incredibly budget-friendly, they’re also surprisingly high in protein, giving these vegan meatballs some serious staying power. Caramelized onions add deep savory sweetness, and a pinch of fennel seed brings that unmistakable Italian vibe. They’re hearty, comforting, and perfect for anyone craving a plant-based twist on a classic. (I always am!) Not to mention, you can make this whole recipe for just over $5!

Homemade Vegan Lentil Meatballs

Experimenting with seriously good homemade alternatives to classic meat recipes is my JAM (especially when they use simple, affordable ingredients instead of pricey vegan meat substitutes!) I’ve spent years playing with plant-based comfort food, and my goal is never to make something that feels like a sad substitute. I wanted these vegan meatballs to have the same savory, umami-rich flavor of classic homemade meatballs, so I borrowed the mushroom, walnut, and sun-dried tomato base from my lentil loaf and turned it into a tender, bite-sized pasta-night staple.

Vegan meatballs can go mushy fast if the base has too much moisture, so this recipe starts by browning the mushrooms and onions until the extra liquid cooks away. From there, the flax ‘egg’, breadcrumbs, and slightly firm lentils help the mixture bind into scoopable meatballs with tender centers. I also give these lentil meatballs a quick breadcrumb coating, which helps the outside toast up in the oven so they actually hold together once they’re served with sauce! They soak up whatever sauce you toss them with, but stay in meatball form. My family loves these piled onto spaghetti with lots of pasta sauce.

Recipe Success Tips

Use slightly firm lentils. I recommend brown/green lentils for these vegan meatballs because they hold their shape better than softer red or yellow lentils. Cook them until they’re tender but still have a little structure. Overcooked lentils can make the mixture too soft and harder to roll. Full cooking instructions for lentils are in the recipe card notes below!

Cook the mushrooms until the extra moisture is gone. Mushrooms release a lot of water as they cook, then that moisture evaporates, and the mushrooms start to brown. That browning is what builds the savory, meaty flavor. Cooking off the liquid also keeps the meatball mixture thick instead of mushy.

Let the flax ‘egg’ thicken. I use a mixture of ground flax and water to replace the egg typically used in other meatball recipes. Let it sit for a few minutes until it looks slightly gelled; that thicker texture helps bind the lentils, breadcrumbs, and veggies together.

Pulse, don’t puree. When you add all the ingredients to the food processor in step 8, pulse just until the mixture is sticky and thick. A few visible lentils are a good thing because they give these veggie meatballs a heartier texture instead of turning the mixture into a paste.

Bake before adding a sauce. Baking helps the breadcrumb coating toast and gives the outside of these vegan meatballs time to set. I don’t recommend letting them simmer in a sauce for a long time, as too much liquid and movement can soften the outside and make them more delicate.

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Vegan Meatballs

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These Vegan Meatballs are made with lentils, mushrooms, walnuts, and sun-dried tomatoes for a cozy, totally plant-based, meatless dinner!

Course Main Course

Cuisine American

Total Cost $5.22 recipe / $0.65 serving

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 8 servings (4 meatballs each)

Calories 145kcal

Author Jess Rice

Equipment

Sauté Pan

Food Processor

Baking Sheet

Ingredients

1 tsp fennel seeds $0.30

¼ cup walnut pieces $1.10*

½ yellow onion $0.30

1 Tbsp sun-dried tomato oil or olive oil, $0.10**

2 Tbsp ground flax see note, $0.13

6 Tbsp water $0.00

8 oz. white button mushrooms $1.70***

2 garlic cloves $0.20

¼ cup sun-dried tomatoes $0.65**

1 tsp salt $0.02

½ tsp black pepper freshly cracked, $0.05

⅛ tsp chili flakes $0.02

2 cups cooked lentils $0.40****

1 Tbsp soy sauce $0.15

1 Tbsp Italian seasoning $0.10

½ cup plain breadcrumbs divided, $0.09

cooking spray $0.01

1 Tbsp fresh parsley minced, $0.11

Instructions

Gather ingredients and preheat oven to 375℉. If your lentils aren't already cooked, see the recipe card notes below for instructions on how to cook lentils.

In a dry sauté pan, toast fennel seeds and walnut pieces until fragrant over medium-low heat, stirring often to avoid burning. Do this for around 4 minutes. You’ll be able to smell the fennel and a warm smell from the walnuts lightly toasting. Remove from the pan and set aside.

Meanwhile, thinly slice half an onion (or dice it if that’s easier for you) and add to the same pan with 1 Tbsp sun-dried oil (or olive oil). Turn the heat up to medium. Stir the onions occasionally; we want them to caramelize, not burn!

Make the “flax egg” by combining the ground flax and water. Stir well and let it sit while you continue with the recipe.

Clean and quarter mushrooms, chop garlic, and sun-dried tomatoes.

Add mushrooms, garlic, salt, pepper, and chili flakes to the sauté pan.

Stir and cook until the mushroom onion mixture is browned and all of the mushrooms have softened, about 5 minutes. Once cooked, remove from the heat and allow them to cool.

To a food processor, add the cooked lentils, toasted walnuts and fennel seeds, flax egg, soy sauce, Italian seasoning, sun-dried tomatoes, mushroom and onion mixture, and half the breadcrumbs.

Pulse until a sticky, thick mixture forms. It’s ok if you still see some whole lentils.

Scoop 1 Tbsp of the lentil meatball mixture out at a time and lightly roll it in the remaining breadcrumbs.

Arrange the veggie meatballs on lined cookie sheets and give them a spray with cooking oil to help toast up the breadcrumbs nicely! Bake for 20-25 minutes, gently shaking the baking sheet about halfway through. Garnish with fresh parsley and serve!

See how we calculate recipe costs here.

Notes

*Walnuts add a nice texture difference and earthy flavor. You can also swap them with any other nut or seed, like pecans, almonds, or shelled sunflower seeds. Or for a nut-free version, replace them completely with ¼ cup more cooked lentils!

**Oil packed sun-dried tomatoes are the easiest option as they’re ready to use. If you’re using dehydrated sun-dried tomatoes, rehydrate them in oil or hot water first. For this recipe, I recommend rehydrating them in olive oil (this will take a while, so start the process in the morning or the day before you plan to make your meatballs). You can use the sun-dried tomato-infused olive oil in this recipe, giving them extra flavor!

***Mushrooms make up a big part of the ‘meaty’ flavor and texture. I use white button mushrooms for the price, but you can use other mushrooms like cremini or portobello. There isn’t an equal substitute for the mushrooms in this particular recipe.

****For lentil meatballs, slightly firmer brown/green lentils are ideal, they hold together better when mixed with breadcrumbs and other ingredients. Canned lentils can work in a pinch, but drain them very well first.

Flax Seed Egg: The flax ‘egg’ is made by mixing ground flaxseed with water until it thickens slightly, which helps bind the vegan meatballs together. If you’re not keeping this recipe vegan, you can replace the flax egg with 2 large eggs.

How to Cook Lentils (makes 5-6 cups once cooked): Rinse 2 cups dry brown lentils and pick out any debris. Add them to a pot with 6-8 cups of hot water and optional seasonings like a pinch of salt, bay leaf, or aromatics. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 15-20 minutes or until tender but not mushy. Drain any excess liquid. This makes about 5-6 cups of cooked lentils, and you can use them in any lentil recipe you like! If you’re avoiding leftovers, use ~¾ cup dry lentils and 2 cups of hot water to make about 2 cups of cooked lentils.

Nutrition

Serving: 1serving (4 meatballs) | Calories: 145kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Sodium: 480mg | Fiber: 6g

how to make Vegan Meatballs step-by-step photos

Gather all your ingredients and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

Toast the fennel seeds and walnuts: Add 1 tsp fennel seeds and ¼ cup walnut pieces to a dry sauté pan. Toast over medium-low heat for about 4 minutes, stirring often, until the walnuts smell warm and nutty and the fennel is fragrant. Keep a close eye on them so they don’t burn. Remove from the pan and set aside.

Caramelize the onions: While the walnuts and fennel seeds toast, julienne (thinly slice) ½ yellow onion. You can also dice it if that’s easier.

Once the walnuts and fennel seeds are toasted and removed from the pan, add 1 Tbsp sun-dried tomato oil (or olive oil) to the same pan, then turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and lightly caramelized. You want the edges golden and sweet-smelling, not dark or burnt.

Make a flax egg: Make the flax egg by stirring together 2 Tbsp ground flax and 6 Tbsp water in a small bowl. Let it sit while you continue with the recipe. It should thicken into a gel-like mixture after a few minutes, which helps bind the meatballs together.

Prep the fresh ingredients: Clean and quarter 8 oz. white button mushrooms. Chop 2 garlic cloves and ¼ cup sun-dried tomatoes.

Sauté the mushrooms and garlic: Add the quartered mushrooms, chopped garlic, 1 tsp salt, ½ tsp black pepper, and ⅛ tsp chili flakes to the pan with the onions. Cook for about 5 minutes, stirring occasionally, until the mushrooms have softened, released their moisture, and browned.

The mixture should look darker, glossy, and fairly dry, not watery. Remove the pan from the heat and let the mixture cool slightly.

Combine the ingredients: Add 2 cups cooked lentils, the toasted walnuts and fennel seeds, the thickened flax egg, 1 Tbsp soy sauce, 1 Tbsp Italian herb seasoning, ¼ cup sun-dried tomatoes, the cooked mushroom-onion mixture, and ¼ cup plain breadcrumbs to a food processor.

Pulse until a thick, sticky mixture forms. Don’t over-process it into a completely smooth paste; it’s okay if you still see a few whole lentils and small bits of mushroom or walnut. The mixture should hold together when pressed. If the mixture feels too soft to roll, let it rest for 10-15 minutes to allow the breadcrumbs to soak up any moisture. If it feels dry and crumbly, pulse a few more times or add a tiny splash of water or sun-dried tomato oil.

Roll in breadcrumbs: Add the remaining ¼ cup plain breadcrumbs to a shallow bowl. Scoop the lentil mixture 1 Tbsp at a time, gently shape it into small meatballs, then lightly roll each one in the breadcrumbs. If the mixture feels too sticky, lightly dampen your hands as you roll.

Bake: Arrange the veggie meatballs on the prepared baking sheet, leaving a little space between each one. Lightly coat the tops with cooking spray to help the breadcrumbs toast and turn golden.

Bake for 20-25 minutes, gently shaking the baking sheet halfway through, until the meatballs are firm, lightly browned, and crisp on the outside. Garnish with fresh parsley, and serve warm. Enjoy!

Serving Suggestions

My favorite way to serve these vegan meatballs is the classic way: piled over spaghetti with warm marinara sauce and a little fresh parsley. They’re also SO good with my angel hair pasta pomodoro because the light, garlicky tomato sauce keeps the whole meal bright and fresh while still giving you a cozy pasta-night feel.

This recipe makes 8 servings, with 4 meatballs per serving, so it’s great for family dinners, meal prep, or freezing a few for later. You can also tuck the meatballs into toasted rolls for vegan meatball subs, serve them as a party appetizer with a balsamic glaze or your favorite dipping sauce, or spoon them over olive oil mashed potatoes with a mushroom herb gravy for the coziest comfort food dinner.

Meal Prep It!

This recipe makes a big batch of vegan meatballs, which means future-you gets an easy dinner win. To freeze before baking, scoop and roll the mixture, coat in breadcrumbs, then freeze on a parchment-lined baking sheet until solid. Transfer the meatballs to a freezer bag or container, then bake straight from frozen (add a few extra minutes to the total baking time). I skip thawing because the breadcrumb coating can soak up moisture and not get as toasty.

Storage & Reheating

Store leftover vegan meatballs in an airtight container in the refrigerator for 3-4 days. The breadcrumb coating will soften a little as they sit. They’ll still taste great, but reheating them in the oven or air fryer brings back the best texture!

Reheating

Reheat leftovers in the oven or air fryer at 350ºF until hot throughout and lightly crisp on the outside. The microwave works in a pinch, but they’ll turn out softer (which is good for sandwiches and wraps, I’d say!)

Freezer

To freeze baked vegan meatballs, let them cool completely, then freeze them in a single layer on a parchment-lined baking sheet until solid. Transfer to a freezer bag or container and freeze for up to 3 months. Reheat from frozen in the oven or air fryer until hot throughout.

Got Leftover Lentils? Try These Recipes Next:

My Lentil Loaf brings all the nostalgic meatloaf-style comfort, but keeps things totally vegan with lentils, veggies, and pantry staples.

This Vegan Lasagna makes 12 servings, which is the kind of big-batch dinner I want when comfort food meets meal prep!

Lentil Bolognese uses a classic onion, carrot, and celery base, then adds garlic, basil, oregano, and crushed red pepper for a cozy flavor.

More Vegan Dinner Recipes

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Tofu, Spinach, and Green Pea Curry

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One Pan Mushroom Steak Dinner

$12.27 recipe / $3.06 serving

Sweet Potato Black Bean Skillet

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