Lentil Veggie Meatball

Lentil Veggie "Meatballs"

Servings 12 meatballs


  • 1 cup dry lentils
  • 2 cups water
  • 1 carrot peeled and cut in big pieces
  • 1/2 white onion peeled and cut in big pieces
  • 2 garlic cloves peeled
  • 1/3 cup grated Parmesan
  • 3/4 cup Italian style bread crumbs
  • 2 eggs
  • 1 teaspoon chopped or dried parsley
  • 1 teaspoon chopped or dried oregano
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon salt


  1. Combine lentils and 2 cups of water in sauce pan. Bring to a boil.  Once boiling, lower heat, cover, and simmer for 40-45 minutes.  All the water should be absorbed when the lentils are done.
  2. Preheat oven to 350 degrees F.
  3. Place carrot pieces, onion pieces, and garlic in food processor. Process until they are small pieces. Place blended vegetables into large bowl.
  4. Add Parmesan, bread crumbs, eggs, parsley, oregano, basil, and salt to bowl.
  5. Once the lentils are cooked, set them aside to cool. Then add to the same bowl.  Mix all ingredients well.  It may be fun to use your hands to mix!
  6. Spray a baking sheet with cooking spray or cover it with olive oil (either will work).
  7. Roll lentil mixture into balls (a little bigger than a golf ball) and place on baking sheet, a few inches apart. Drizzle each meatball with olive oil.
  8. Place balls in the oven, and cook on one side for 10-12 minutes. Then, turn each ball and cook for another 10-12 minutes.  Each side should be golden brown with a delicious crust.

Recipe Notes

*These “meatballs” can be frozen with or without sauce.  Just pop them in the microwave when ready to eat!