These vegan meatballs have been on repeat in our home lately. We all love them! Inspired by traditional Italian meatballs, they are made with garlic, Italian seasoning, and fennel for the best flavor. If you’ve tried our veggie burgers or black bean burgers, you know we are skeptical about substituting beans for meat. Just like those recipes, these lentil meatballs absolutely hit the mark. They taste meaty and are incredible served with a slice of focaccia bread on top of our veggie spaghetti or lower-carb zucchini noodles!
Key Ingredients
Lentils: I use green lentils (also called French Lentils or Lentilles du Puy) because they hold their shape better than other varieties, giving these vegan meatballs a nice texture. I cook them until they’re done, but before they turn super soft. You can use other types of lentils, but the texture of the meatballs will be different. Here’s our guide to cooking lentils to learn more. Mushrooms, Onion, and Garlic: This combination creates a flavorful, umami-rich base for the meatballs. The meaty lentils and the savory-sweet mix of mushrooms and onions make these vegan meatballs truly delicious! Italian Spices: I love using fennel seeds (they remind me of sausage!), Italian seasoning, and a bit of mushroom powder (optional but adds great depth). You can find mushroom powder in some stores or make your own. Here’s our mushroom powder recipe. Flaxseed Meal: Since we’re keeping these vegan, we’re skipping the eggs that usually bind traditional meatballs. Instead, we’ll use flax eggs, which are just ground flaxseeds mixed with water. Nutritional Yeast: I love adding nutritional yeast to these meatballs. It adds a cheesy, nutty, savory flavor and is packed with nutrients. Breadcrumbs: Panko breadcrumbs or homemade breadcrumbs work great for these meatballs. You can also use crushed saltine crackers for a lighter texture, similar to panko.
How to Make Vegan Meatballs
To make the meatballs, you’ll first cook your lentils. Cook them according to the package directions (usually 20-25 minutes), but start checking them towards the end of the cooking time to prevent them from getting too soft. Once cooked, spread the lentils out on a baking sheet to air-dry for a few minutes. When testing this recipe, we found this step removes excess moisture, which helps the meatballs hold their shape better. As the lentils cook, you can sauté the onion, mushrooms, garlic, and spices until softened and fragrant. Then add the lentils, onion-mushroom mixture, breadcrumbs, flaxseed meal, and nutritional yeast. Pulse the food processor several times until the mixture is well combined but still has some texture. Refer to the photos and our video for visual guidance. You want to pulse enough so that the meatballs will hold their shape when formed into balls. For the best vegan meatballs, we recommend cooking them on the stovetop, which gives them a lovely, crispy exterior. Simply heat some oil in a skillet over medium heat and cook the meatballs until browned on all sides and heated through. If you prefer, you can bake them. See the recipe below for detailed instructions. Once cooked, serve your delicious vegan meatballs with your favorite pasta sauce or marinara sauce on top of pasta or any way you like! 1 tablespoon olive oil 4 ounces mushroom, 1 portobello mushroom cap 1/2 medium onion 2 garlic cloves 2 teaspoons fennel seed 2 teaspoons Italian seasoning 2 teaspoons mushroom powder, optional 3 tablespoons ground flaxseed 3 tablespoons water 1/4 cup nutritional yeast 1/2 cup panko breadcrumbs or homemade breadcrumbs Fine sea salt and fresh ground black pepper 2Drain and spread on a baking sheet to air dry before using. If you are making these in advance, transfer lentils to an airtight container and refrigerate for up to 3 days. 2Heat oil in a large skillet over medium-low heat. Add the mushroom-onion mixture and cook, occasionally stirring, until it starts to soften, about 2 minutes. 3Stir in 1/2 teaspoon of fine sea salt, Italian seasoning, fennel seeds, mushroom powder (optional), and 1/2 teaspoon of pepper. Cook until the mushrooms give off their liquid, and it boils away, another 5 minutes. 4Wipe out the food processor bowl, scatter the flaxseed meal, three tablespoons of water, nutritional yeast, and breadcrumbs over the bottom of the bowl, and leave it alone for 5 minutes. 5Pulse a few times to blend. Next, add the onion-mushroom mixture and cooked lentils and pulse until well blended (see our photo and video in the article for reference). The mixture should look mostly blended and almost smooth. 6Form the mixture into balls, about 1 ounce each. 2Baking method: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange meatballs on the baking sheet and spray or lightly drizzle with oil. Bake until browned and heated through, 20 to 25 minutes. Serve with warmed marinara sauce.
