Juicy, flavorful vegetarian meatballs made with lentils, mushrooms, and parmesan, 100% meatless and hold together. ♡
These vegetarian meatballs are the meatless meatballs that finally taste like real meatballs. Cooked lentils and sauteed mushrooms give them a meaty bite and deep umami flavor. For more ideas, see our Vegetarian Enchiladas.
100% meatless and freezer friendly. Serve over pasta with marinara, in a sub, or straight off the pan. Let’s make it together.
Ingredients
Vegetarian Meatballs
- 1 cup cooked green or brown lentils, from 1/2 cup dry
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp olive oil, divided
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3/4 cup breadcrumbs
- 1/2 cup grated parmesan
- 1 large egg, beaten
- 2 tbsp tomato paste
- 2 tsp italian seasoning
- 2 tbsp fresh parsley, chopped
- 3 cups marinara sauce, for simmering
- salt and pepper, to taste
How to Make Vegetarian Meatballs
- **Saute.** Heat 1 tbsp oil in a skillet. Cook onion 4 minutes. Add mushrooms and garlic. Cook 8 minutes until all liquid evaporates. Let cool 5 minutes.
- **Mix.** In a bowl, stir cooked lentils, mushroom mixture, breadcrumbs, parmesan, egg, tomato paste, italian seasoning, parsley, salt, and pepper.
- **Shape.** Roll into 16 meatballs, about 1.5 inches each. Chill 20 minutes in the fridge.
- **Sear.** Heat remaining oil in a skillet over medium. Sear meatballs 8 minutes, rolling to brown all sides.
- **Simmer.** Pour marinara over the meatballs. Simmer 10 minutes covered.
- **Serve.** Serve over pasta, in a sub, or with garlic bread and a green salad.
Why This Recipe Works
Combining cooked lentils with finely chopped cooked mushrooms is the secret to a meatless meatball that holds together and mimics the texture of ground beef. Lentils alone make a mushy meatball. Mushrooms alone lack structure. Together they deliver the exact meaty chew of a traditional Italian meatball.
Breadcrumbs, parmesan, and a beaten egg bind the mixture into a meatball that does not fall apart in the sauce. The breadcrumbs absorb moisture from the mushrooms, the egg binds everything together, and parmesan adds the salty Italian flavor that makes these taste like the real thing.
Pan searing before simmering in marinara is the restaurant technique that gives these lentil meatballs a crispy crust. The sear locks the shape and adds browning, and the marinara finish lets them soak up the sauce flavor without falling apart. Skipping the sear means sad, wet meatballs. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Chop mushrooms finely. Chunks throw off the texture and the balls fall apart.
- Vegan swap: use a flax egg and vegan parmesan to make them vegan.
- Store cooked meatballs in the fridge for up to 4 days.
- Freeze cooked meatballs for up to 3 months. Thaw and reheat in sauce.
- Sear before simmering in sauce. The crust holds the ball together.
- Chill shaped meatballs 20 minutes before cooking so they hold their shape.
Variations
- Serve in a toasted sub with marinara and mozzarella for a meatball sub.
- Swap marinara for a Swedish cream sauce for Swedish vegetarian meatballs.
- Add diced sun dried tomatoes and fresh basil for a Mediterranean spin.
- Use walnuts in place of breadcrumbs for a grain free meatball.
- Make it vegan with flax egg and nutritional yeast.
- Serve over zoodles for a low carb dinner.
Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.
Common Mistakes to Avoid
- Chunky mushrooms: Finely chop mushrooms. Chunks make meatballs fall apart.
- No sear: Always pan sear before simmering. The crust holds the meatball together.
- Wet mushrooms: Cook mushrooms until dry. Wet mushrooms make soggy meatballs.
- Over mixing: Mix just until combined. Over mixed meatballs turn tough.
Vegetarian Meatballs
Ingredients
Method
- **Saute.** Heat 1 tbsp oil in a skillet. Cook onion 4 minutes. Add mushrooms and garlic. Cook 8 minutes until all liquid evaporates. Let cool 5 minutes.
- **Mix.** In a bowl, stir cooked lentils, mushroom mixture, breadcrumbs, parmesan, egg, tomato paste, italian seasoning, parsley, salt, and pepper.
- **Shape.** Roll into 16 meatballs, about 1.5 inches each. Chill 20 minutes in the fridge.
- **Sear.** Heat remaining oil in a skillet over medium. Sear meatballs 8 minutes, rolling to brown all sides.
- **Simmer.** Pour marinara over the meatballs. Simmer 10 minutes covered.
- **Serve.** Serve over pasta, in a sub, or with garlic bread and a green salad.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
