Irresistible Vegan Meatball Recipe for Flavorful Plant-Based Meals

If you enjoy vegan takes on classic favorites, you might also like my Lentil Meatloaf, Vegan Carbonara, and Vegan Red Beans and Rice.

Praise for this Vegan Meatballs Recipe

These lentil meatballs were one of my most requested dishes when I worked as a private chef in New York. Baked until lightly crisp on the outside and tender inside, they’re healthy comfort food at its best. Green or brown lentils combine with herbs and spices to create a satisfying, meaty texture and rich flavor.

Serve them as an appetizer with marinara or spicy arrabbiata, over pasta, or tucked into a hoagie for a meatball sub. They’re easy to make and don’t require special equipment.

Key Ingredients

Cooked lentils: Green or brown lentils hold their shape well and make the best base for these meatballs. You can cook them on the stovetop, in an Instant Pot, or use canned (drained).

Ground flaxseed: Mixed with water to form a flax “egg,” it binds the mixture and mimics the texture of egg in a plant-based recipe.

Onion & garlic: Minced onion and garlic add moisture and savory depth.

Nutritional yeast: Adds a savory, cheesy umami note—optionally substitute your favorite vegan cheese for more richness.

Breadcrumbs: Provide structure and help the meatballs hold their shape. Use regular, whole wheat, panko, or gluten-free breadcrumbs for dietary needs.

Marinara & vegan parmesan (optional): Warm marinara and a sprinkle of vegan walnut parmesan complete the dish for serving.

See the recipe card for exact quantities and the full ingredient list.

How to Make Vegan Meatballs

1. Prepare flax egg. Preheat oven to 350°F and line baking sheets with parchment. Mix ground flaxseed with water and let thicken at least 5 minutes.

2. Make the mixture. In a large bowl, combine cooked lentils, garlic, onion, nutritional yeast, fennel seed, parsley, thyme, salt, pepper, chili flakes, breadcrumbs, and the flax egg. Stir thoroughly.

3. Blend part of the mix. Transfer about one-third of the mixture to a food processor and pulse until it forms a thick batter—not a puree. If too dry, add a splash of water to help blend.

4. Combine. Return the blended batter to the large bowl and mix well so the texture is cohesive.

5. Form meatballs. Scoop 2-tablespoon portions and roll between your palms until smooth.

6. Bake. Place meatballs on the prepared sheets and bake 25 minutes, until lightly browned outside and tender inside.

7. Serve. Toss with warm marinara or arrabbiata, garnish with walnut parmesan if desired, and serve over pasta or in subs.

Jenné’s Recipe Tips

• Cook lentils properly. They should be tender but still hold their shape—overcooked lentils become mushy and won’t form meatballs well.
• Let the flax egg set. Allow at least five minutes for the flaxseed and water to gel so it binds the mixture effectively.
• No food processor? Mash one-third to half of the mixture with a fork, then mix back in to help the mixture bind.
• Chill if needed. If the batter is too loose, refrigerate it for 30 minutes to firm up before rolling.
• Adjust texture. If too wet, add breadcrumbs one tablespoon at a time until the mixture holds together.
• Mix thoroughly. Ensure even distribution of seasonings and binder—use your hands if necessary.
• Don’t overcrowd. Give meatballs space on the baking sheet so they brown evenly.

Serving Suggestions

Enjoy these lentil meatballs over hot pasta with marinara, in a toasted hoagie for a meatball sub, as an appetizer with dipping sauces, or alongside salads and roasted vegetables.

• Vegan Sourdough Pizza
• Butternut Squash & Swiss Chard Lasagna
• Vegan Nicoise Salad
• Vegan Caesar Salad