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Lentil Veggie Meatballs

Madeline Basler


  • 2 cups cooked and cooled lentils
  • 1/4 cup plus 1 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 garlic clove minced
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons tomato paste
  • 1 large red pepper and one zucchini chopped small
  • 3 large eggs
  • 1/2 cup grated Romano cheese
  • 1/4 cup flaxseed 1/4 cup seasoned panko breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped almonds


  • 1.: Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, and thyme over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.
  • Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.
  • Add the veggies and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.
  • Transfer the mixture to a large bowl and allow cooling to room temperature.
  • When cool, add the lentils to the vegetable mixture.
  • 2.: Add the eggs, Romano, flaxseed, breadcrumbs, parsley and almonds to the cooled vegetables and lentils and mix by hand until thoroughly incorporated.
  • Place in the refrigerator for 25 minutes.
  • Form meatballs.
  • 3.: Preheat oven to 400 degrees.
  • Drizzle 1-tablespoon of oil on a pan and roast veggie balls until golden brown and toasted. Serve with pesto or marinara, over whole-wheat pasta, spaghetti squash or pureed cauliflower!


Recipe provided by Madeline Basler, RDN, CDN
Real You Nutrition
Adapted from The Meatball Shop
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