🌱 Lentil Meatballs (Hearty, Vegan, and Protein-Packed)

A rich, savory meatball alternative made from lentils, veggies, and spices — perfect for pasta, wraps, or even as finger food.

If you love comfort food with a healthy twist, these Lentil Meatballs will become a go-to in your kitchen. They’re packed with protein, fiber, and flavor, thanks to cooked lentils, sautéed vegetables, nutritional yeast, and a touch of paprika.

With the help of vital wheat gluten and psyllium husk, they bind together beautifully without eggs — creating a satisfying texture that's soft inside and firm outside.

🛠 Kitchen Tools

• Frying pan

• Hand blender or food processor

• Mixing bowl

• Pot (for simmering)

• Spoon or hands for shaping

🧾 Ingredients

Makes approx. 14–18 meatballs

• Onion: 2 units (medium, about 250 g / 9 oz total)

• Garlic cloves: 6

• Red bell pepper: ½ unit

• Cooked lentils: 1 cup (about 200 g / 7 oz)

• Nutritional yeast: 2 tablespoons

• Paprika: 2 teaspoons

• Vital wheat gluten: 1½ cups (180 g / 6 oz)

• Psyllium husk: 2 tablespoons

• Bay leaves (laurel): 2

• Soy sauce: 2 tablespoons

• Water: 1 cup + extra for boiling (approx. 250 ml + more)

• Salt and pepper: to taste

• Olive oil: for sautéing

👨‍🍳 Instructions

1. Sauté the aromaticsHeat a splash of olive oil in a frying pan over medium heat. Add the chopped garlic, onion, and red pepper with a small pinch of salt. Sauté for 5–6 minutes until softened and fragrant.

2. Blend the baseTransfer the sautéed mixture to a bowl or blender jar. Add the cooked lentils, nutritional yeast, paprika, and 1 cup (240 ml) of water. Blend until a thick, smooth paste forms.

3. Mix the dry ingredientsIn a large bowl, combine the vital wheat gluten and psyllium husk. Add the blended lentil mixture and mix thoroughly with a spoon or your hands until a dough forms.

4. Form the meatballsWith slightly damp hands, shape the mixture into medium-sized meatballs.

5. Prepare to cookIn a pot, bring a mix of water (enough to cover the meatballs), soy sauce, and bay leaves to a boil.

6. Simmer the meatballsGently drop in the meatballs. Lower to a simmer and cook, covered, for 40 minutes. This step helps firm them up and infuses them with flavor.

7. Let them coolRemove the meatballs and let them cool slightly before serving. They’ll firm up even more as they rest.

   
   

🍽 How to Serve

• Toss with tomato sauce and serve over spaghetti

• Stuff in a wrap or pita with hummus and greens

• Skewer and dip in tahini sauce for appetizers

• Serve over mashed potatoes with gravy for comfort food vibes

💡 Tips & Variations

• Add a dash of smoked paprika or cumin for a deeper flavor

• For gluten-free: substitute gluten with mashed chickpeas + extra psyllium (note: texture will be softer)

• Freeze after simmering and reheat by pan-searing or baking

✅ Why You’ll Love Them

• Vegan, protein-rich, and fiber-filled

• Holds its shape — no crumbling

• Customizable seasoning

• Freezer-friendly