Lentil Walnut Meatballs – A Protein-Packed Plant-Based Favorite

Looking for a meatless meal that’s hearty, wholesome, and downright delicious? These Lentil Walnut Meatballs deliver big on both flavor and nutrition. They’re the perfect alternative to traditional meatballs, packed with plant protein, fiber, and healthy fats—all without sacrificing texture or taste.

Whether you’re vegan, vegetarian, or just looking to add more plant-based meals to your week, this recipe is a must-try. Plus, they pair perfectly with pasta, in wraps, or even on a sandwich for a meatball sub you won’t forget.

Ingredients

Here’s everything you’ll need for these savory lentil meatballs:

1 cup cooked lentils (brown or green lentils work best)
1 cup walnuts, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs (use gluten-free if needed)
2 tablespoons tomato paste
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil, for drizzling

Tip: Use pre-cooked lentils or canned lentils (drained and rinsed) to speed things up!

Instructions: How to Make Lentil Walnut Meatballs

Step 1: Prep the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Blend the Base

Add cooked lentils and chopped walnuts to a food processor. Pulse a few times until the mixture is finely chopped but still textured—not mushy.

Step 3: Mix the Meatball Mixture

Transfer the lentil-walnut blend to a large mixing bowl. Add:

Chopped onion
Garlic
Breadcrumbs
Tomato paste
Soy sauce
Oregano, paprika, salt, and pepper

Mix everything thoroughly with your hands or a spoon until well combined.

If the mixture feels too wet, add more breadcrumbs. Too dry? A splash of olive oil or water helps!

Step 4: Form the Meatballs

Shape the mixture into 1½-inch meatballs (about 12–15 total) and place them evenly on the baking sheet.

Step 5: Bake to Perfection

Drizzle the meatballs with olive oil for that golden, crispy finish. Bake for 25–30 minutes, flipping once halfway through, until firm and browned on the outside.

Step 6: Serve & Enjoy

Serve hot with your favorite marinara sauce over pasta, or toss them in a grain bowl or wrap.

Quick Facts

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~220 per serving
Yields: 4 servings (approx. 12–15 meatballs)

Storage Tips

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze for up to 3 months; reheat in the oven for best texture
Meal Prep Tip: Make a double batch and freeze half for later meals!

Serving Suggestions

Over spaghetti with marinara for a classic meatball dinner
On a sub roll with vegan cheese for an epic sandwich
Served with mashed potatoes and gravy for a cozy comfort meal
Tossed into a Buddha bowl with quinoa, greens, and tahini dressing
Served as appetizers with dipping sauces like BBQ or chimichurri

Substitutions & Variations

Gluten-Free? Use gluten-free breadcrumbs and tamari
Nut-Free? Substitute sunflower seeds or cooked quinoa for the walnuts
Spicy Kick? Add crushed red pepper flakes or a dash of hot sauce
Cheesy? Mix in 2 tbsp nutritional yeast or vegan parmesan for a savory boost

Final Thoughts

These Lentil Walnut Meatballs are everything you want in a plant-based dish—savory, satisfying, and incredibly versatile. Whether you’re serving them to vegan skeptics or prepping a cozy weeknight meal, they’re sure to win hearts and taste buds alike. Potsticker Soup with Mushrooms Bok Choy

Perfect for meal prep, freezer-friendly, and endlessly customizable—these meatballs prove that plants can do it all.