Flavorful Vegan Meatball Recipe: Plant-Based Meatballs That Impress

If you enjoy vegan takes on classics, try my Lentil Meatloaf, Vegan Carbonara, or Vegan Red Beans and Rice for more inspiration.

Praise for this Vegan Meatballs Recipe

These Vegan Meatballs were a frequent request from clients when I worked as a private chef in New York City. Baked until crisp outside and tender inside, they’re comforting, healthy, and versatile. Green or brown lentils combined with aromatic herbs and spices create the best texture and flavor for lentil meatballs.

Serve them as an appetizer with marinara or spicy arrabbiata, over spaghetti, or tucked into a sandwich. They’re easy to prepare and don’t require special equipment.

Key Ingredients

Cooked Lentils: Green or brown lentils hold shape well and form a sturdy base for meatballs. You can cook lentils on the stovetop or use canned (drain first).

Ground Flaxseed: Mixed with water, it becomes a gel that replaces eggs and binds the mixture together.

Onion & Garlic: Minced onion and garlic add moisture, bite, and savory depth.

Nutritional Yeast: Adds a rich, umami, cheesy flavor. Optional: use a vegan cheese substitute for a cheesier result.

Breadcrumbs: Provide structure—use regular, whole wheat, or gluten-free breadcrumbs. Panko gives a lighter texture.

Marinara (Optional): Toss the baked meatballs in your favorite tomato sauce or make the easy marinara included in the recipe card.

See the recipe card for full ingredient amounts and optional add-ins like vegan parmesan.

How to Make Vegan Meatballs

1. Prepare flax “egg.” Preheat oven to 350°F and line baking sheets with parchment. Mix ground flaxseed with water and let sit at least 5 minutes to thicken.

2. Combine base ingredients. In a large bowl mix cooked lentils, garlic, onion, nutritional yeast, fennel seed, parsley, thyme, salt, pepper, chili flakes, breadcrumbs, and the flax egg. Stir until combined.

3. Blend part of the mixture. Transfer about one-third of the mixture to a food processor and pulse until it becomes a thick batter (not completely smooth). If too dry, add up to 1/4 cup water while pulsing.

4. Combine and form. Stir the blended portion back into the main bowl. Scoop 2-tablespoon portions and roll between palms into smooth balls.

5. Bake. Arrange meatballs on prepared sheets with space between them. Bake 25 minutes or until lightly browned and tender inside.

6. Finish and serve. Toss meatballs with warm marinara or arrabbiata, garnish with walnut parmesan if desired, and serve over pasta or in sandwiches.

Jenné’s Recipe Tips

• Cook lentils properly. They should be tender but hold their shape—overcooked lentils become mushy.
• Let the flax egg gel. Allow at least five minutes for the flaxseed and water to thicken to create a good binder.
• No food processor? Mash one-third to one-half of the mixture with a fork and mix back in.
• Chill if needed. If the batter is too soft, refrigerate at least 30 minutes to firm up.
• Adjust texture. If too wet, add a tablespoon of breadcrumbs at a time until it holds shape.
• Mix thoroughly. Ensure even distribution of ingredients for cohesive meatballs—use your hands if necessary.
• Don’t overcrowd trays. Give meatballs space to brown and cook evenly.

Serving Suggestions

These lentil meatballs are versatile: serve over hot pasta with marinara, in a toasted hoagie as a meatball sub, as an appetizer with dipping sauce, or alongside salads and roasted vegetables.

• Vegan Sourdough Pizza
• Butternut Squash & Swiss Chard Lasagna
• Vegan Nicoise Salad
• Vegan Caesar Salad