Lentil and Mushroom Meatballs
This hearty vegetarian "meatballs" recipe is so delicious, even meat eaters love it. Serve with marinara sauce or pesto, on their own or with pasta.
Updated by Kathryne Taylor on August 30, 2024
It began with a bang—the aforementioned explosion that rattled my place like an earthquake. Then came ten inches of snow, hushing the city save for some eerily low, rumbling snow thunder. The roads cleared; we went out on Friday night for dinner and a show. On the way home, we pulled forward at a green light while another driver ran a red light. She hit us hard, and she hit us head on. I didn’t see her coming. I looked over at him, utterly bewildered, after being punched in the nose by an airbag.
We’re ok, and so is the other driver, thankfully. The days since the smoking air bags and glittering glass have been a blur, with my work deadline, more snow, delayed-onset whiplash, an appointment with an ENT. There have been long laughs and lots of food, my first symphony experience and drinks at my friends’ backyard speakeasy. Life is good and we’re no worse for the wear. Speaking of which, do you ever stretch out your limbs and look them over, wondering what kinds of stories they will later have to tell? I do.
With the cold weather and the trauma, I’ve been craving comfort foods. Pasta with marinara sauce has been a favorite since childhood, though in adult years I’ve added loads of veggies and, oddly enough, lentils to the mix. I have never been a traditional meatball eater and probably never will, but this lentil “meatballs” recipe appeals to me as a hearty vegetarian alternative.
Whenever I take a hiatus from blogging, I tend to over-think the recipe that announces my return. I take that back, I over-think every recipe (from the accessibility of the ingredients, to the practicality of the steps, all while struggling with my compulsive drive to try every possible variation), but this one was particularly fueled by perfectionism and procrastination. I liked the idea of lentil meatballs with lots of mushrooms, and a relatively small proportion of gluten-free oats instead of the standard bread crumbs. I almost gave up on the concept after my first try, but my handsome [and alive] fellow’s enthusiasm for the second batch kept me going.
I’ve made three batches of these meatballs so far; the first was a little bland and fell apart too easily on the plate for my liking. The second batch stuck together much better thanks to the addition of eggs, which act as a binder. I also added more lentils (because if you’re going to go to the effort of making these, you might as well end up with leftovers) and spice. The third batch further amplifies the flavor and simplifies the steps. Believe me, if I’m going to suggest a recipe that requires the food processor, the stove and the oven, it has to be great. I think this one is a winner.
These meatballs are great with marinara sauce (jarred organic marinara with fresh tomato flavor is good) or homemade pesto (arugula-walnut pesto is perfect this time of year), with pasta or without. They are plenty hearty on their own. I think I’ll finish off the leftovers on a bed of arugula with lots of parmesan and a light vinaigrette for lunch.
Vegetarian Lentil and Mushroom Meatballs
Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).
Ingredients
- 1 cup dried brown lentils, picked over and rinsed
- 1 bay leaf
- 2 cups vegetable broth (or water)
- 8 ounces cremini mushrooms (or white mushrooms), sliced
- ½ cup old-fashioned oats
- ½ cup flat-leaf parsley leaves
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried terragon
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 to 4 garlic cloves, minced
- ¼ cup red wine
- 1 tablespoon tamari soy sauce (optional)
- 2 eggs
- sea salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
- In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
- Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
- In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 ½-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.
Notes
- Adapted from Oh My Veggies and The Meatball Shop, via The New York Times.
- Vegans: You can omit the eggs here, but they act as a binder, so the meatballs will fall apart once you break them with a fork.
- Gluten-free eaters: Make sure your oats are certified gluten free. Tamari is typically wheat/gluten free; other soy sauces are not.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
As an italian and a meat-eater I was suspect. But these are incredible! Thanks for posting.
Tony
Success! So glad you approve of the meatballs, Tony. Thank you for commenting.
Made this last night, and it was so good I was nicking bits of the mixture out of the frying pan! I have tried a LOT of vegie pattie-type recipes, and this was far and away the best ever.
I switched out the dried herbs for smoked paprika, cumin, little bit of cinnamon, and a hefty splatter of harissa. I didn’t have red wine, so mixed 1/4 cup water with a hefty spoon of tomato paste and threw that in. Served them with some homemade roasted tomato sauce on a bed of those zucchini noodles from a previous recipe. I have 4 leftover in the fridge, and intend to turn them into a wrap with fresh salad and yoghurt topping. Or possibly chopped into quarters and tossed through a quinoa salad. So many options…
Thanks for these amazing recipes – I’ve worked my way back through all of your posts and have found so much inspiration.
Thank you for such a lovely review! Your spice selections sound SO good. Zucchini noodles sound like a great base. I’ve also heard from others that the meatballs are good on spaghetti squash, can’t wait to try that!
The perfect addition to a Meatless Monday meal! Love the sounds of these tasty meatballs, the Crimini’s would certainly add some fabulous meaty textures! Thanks for sharing…
-Shannon
I made these yesterday and they were fabulous! I added garlic powder, upped the herbs and added a dash of worcestershire sauce. I love that you can play around w/ the spice mixtures. I am thinking about trying them as lentil burgers and freezing them. Do you think I should sear them a bit before I freeze them…or freeze them raw?
So glad you enjoyed the meatballs, Nina! I hadn’t thought of turning them into lentil burgers but that is a genius idea. I’ve never tried freezing veggie burgers, but Angela of Oh She Glows has tips here.
Hi! These sound great. I only have red or green (Puy) lentils in my cupboard. Which of these could be best substituted for brown? Or should I wait until I’m doing my next grocery shop and get brown? Thanks!
Good question, Siobhan. I would be hesitant to use red lentils because they break up more while cooking. Puy lentils might work, but you may be better off waiting until you find brown lentils. I’d hate for the recipe to not come out just right for you.
Thanks!
Kathryne, I’m always craving hearty vegetarian meals…. Lentils and mushrooms will all their meatiness seem just right here. Inspired!
Sorry about your accident – I’m glad you guys are okay.
xxxooo
E
Thank you, Erin! xoxo
I made these with a friend and they were delicious over quinoa spaghetti. I preferred a sweeter tomato sauce to the pesto. Hearty and oh so satisfying. Thanks Kate for your great recipes.
First of all, I’m so glad to hear you’re ok! Oh man…car accidents are scary :( Secondly, I can relate to so much in this post. I, too, overthink recipes. I remember when I posted the cinnamon rolls recipe on my blog, thinking it may very well be my last recipe for a while until after the baby was born. I tweaked that post for days and days. I think you did good with this one :) And I frequently look at my face in the mirror, sans makeup. I notice the birthmarks and sun spots and freckles, and early formations of tiny wrinkles, and I wonder what stories my face will tell in the years to come. xo
Thank you, Kasey. I’m glad you can relate. Tell Neko and Matt hi for me! xo
So glad you’re ok! Sheesh. Secondly, this combination sounds so delicious. And honestly, how smart! I love the idea of making meatballs out of different things besides, well, meat. Love it x 10.
Glad you are ok!! xoxo And these are my kind of meatballs!
I’m not a fan of mushrooms. Got any ideas for substitutions? Otherwise these sound much better than all the nut based “meatballs”.
Heidi, I wish I knew what to suggest as a substitute for the mushrooms! Maybe just more lentils? I don’t know exactly how much more, but if you want to play around with the recipe I’d love to hear how it turns out.
I really want to try these. Would green lentils change the taste a lot?
Sorry, I just saw the earlier post about different lentils. I guess I can wait until I get brown :)
You’re amazing. Made these for hubby who has just been advised to try a veggie diet. He thought they were meat ha ha. Been reading your blog and I think I love you. Well worth the boiling, frying and baking to get the depth of flavour. Next I’m trying your choc/cherry cake. I’m a huge fan of yours from Sydney x
Thank you, Bonita! I’m glad you two enjoyed the “meatballs”. Please do let me know how the other recipes turn out for you. That cake is delicious and so easy!
These look simply delicious! Thanks for sharing! Carlos
Do you think the taste will be lost without the red wine? I don’t have any.
Laura, I think you could skip the wine, no problem.
So I have been meaning to tell you that 1. I’m so glad you’re ok! What a scare. And 2. These meatballs look delicious! Thanks for the inspiration!
Oh no! We’re both addicted… Just made another batch with Indian spices (cumin, mustard seeds, coriander seeds and garam masala) and coriander for a change. Worked again! I think you know I love you and Cookster already. x
Thank you, Bonita. That spice combination sounds delicious!
1 tbs ground flax seeds + 3 tbs water = 1 egg. Good for binding. These sound fantastic!
Thanks for this. Soy crumble doesn’t really do it for me so this will be something to try as an alternate.
1) “stirring, for about 30 sections” probably should be “…30 seconds”. Unless you happen to have 19,200 acres (30 x 640) available to walk around while stirring?
2) Why do all oven based recipes start by preheating the oven so early? With 15 minutes identifiable time, plus time to whiz the lentils in the food processor and the time to allow the mixture to cool, plus various extra bits of time it seems to me that oven will not only reach 400F but will hold at that temperature for quite along time before baking will commence.
Anyways, thanks again for the post.
Thanks for pointing out the sections/seconds error in my post, Steven. I fixed it. I instruct to preheat the oven in the first step since preheating times vary by oven and also because it just seems to be standard procedure.
I just finished eating this for dinner and it was absolutely delicious! My carnivorous husband has declared it his favorite vegetarian dish :)
Hooray! I’m so glad to hear that, Karen. Thank you for commenting.
I have completed this recipe up until the baking. The formed “meat”balls are on the baking sheet in the fridge. The mixture tastes great and I am excited to serve it to my family tonight! I made a few subs/additions. I didn’t have lentils on hand so I used yellow moong dal. I also 1/4 cup kale to go with the parsley (trying to sneak extra goodness in there :)
Thanks for the recipe. Your finished picture looks amazing. I hope mine will as well!
Thank you for the report, Dana! I hope your lentil meatballs turned out wonderfully. Your substitutions sound great, I’ll have to give those a try next time.
I’ve read the recipe three times and I don’t see where/when to add the oats. Do I add with egg at end? And instead of egg ground flax and water is egg substitute. Another substitute for mushrooms is grated carrot.
Check step 2 for when to add the oats. Thanks for the substitution suggestions!
Loved the flavor! Even my fiance, who would much rather actual meatballs, love them!
Mine came out a bit dry through. Is it possible to overbake them? Do you think I could pan fry them to crisp the outside, then cook them in sauce?
Hey Kate! I’m sorry your meatballs came out a little dry. I would ease bake on the baking time next time. I’m not sure how well pan-frying would work, but if you give it a shot, please let me know!
As we ‘speak’ I have a batch of these baking in the oven. I really was doubting my choice in recipe when I was spending 5 minutes scraping my pan whilst the mix was cooking. But I have just tested the first meatball and I can only see one problem: I have not made enough – these are FABULOUS! What an amazing recipe! I am already thinking about making them again, so I am wondering: have you ever tried freezing them? Thank you so much for sharing and a Happy New Year!
Actually, another commenter just reported that freezing them works well!
Loved this recipe so much I immidiately had to share it on my blog – fablous! (And I tested it: they freeze fabulously) Thank you for the inspiration! http://afracooking.wordpress.com/2014/01/04/lentilballs-with-mushrooms-veg-of-the-week/
Well, I already shared how impressed I was by this recipe. So if these only made no 6 on your list I must try the rest of your recipes (actually I share your enthusiasm for that buckwheat recipe with roasted strawberries – make it myself regularly)
coming back about six months after first trying this. my friend and i ended up eating the raw batter (before adding the eggs) – so so good! so yesterday i tried making it again, adding a few cups of stock and a bottle of tomato sauce (plus a pinch of sugar) and ended up with the most delicious veggie-laden fake bolognese. katie, you’re a godsend!!
That’s great! I never would have thought to turn the meatballs into bolognese. Thanks for the idea!
Hey!
Your recipe looks awesome and I will definitely try. I’ve made vegan Salisbury steak using lentils and mushrooms so I know how awesome they taste together. I would love to try your meatball recipe but I’m just confused about one thing. Are your lentils cooked? It doesn’t seem like they are. In the recipe I used for my Salisbury the lentils had to be cooked first and then mashed. Just wanted to know if you used raw dry lentils and if that makes the texture more firm? Thanks!
Hey Nicole! Sorry for the confusion. The lentils are partially cooked in step 1, for just 10 minutes. They finish cooking in the oven. I think the partial cook improves the final texture.
I admit, I can spend hours on A. Reading food blogs & B. Cooking. Together with being slightly obsessive about everything…life gets pretty darn fun. Have followed you and felt it was time for Thank You, for the many recipes I have tried. Was feeling meatballish this morn and hello, found your recipe. Not wanting to leave the house I subbed shiitakes that were dry and knew I could use the broth. Then used harrisa spices for a twist. After numerous tastes, now I am full before baking them! Can I roll these in balls and leave to bake later? Wondering if I should add eggs now or before baking. Once again brilliant food blog!
Jodie, I’m so glad you’re enjoying the recipes! Your spin on the meatballs sounds fantastic. I’m not sure how to deal with the uncooked meatballs—I would probably just go ahead and cook them since I know they reheat very nicely! Enjoy!
So 2 for 2 from your website today. :) I made the banana scones (which were amazing) and also the lentil meatballs and LOVED them! I recently found a veggie burger that I could make that my kids loved, but they were requesting them every night and needed another go to dinner to replace a meat dinner the kids enjoyed. My oldest gobbled the lentil meatballs up. My youngest assumed that since I called them meatballs he was getting meat and was not impressed…at first. Then I called them veg-balls (for lack of the skill to come up with a better name) and told them they are not supposed to taste like meatballs and then he really liked them. Since I’m trying to transition the family into more veggie based meals, I still cheat by using organic chicken stock instead of veggie stock, for example, to help assimilate their taste buds…and it seems to be working. Psyched when I find great veggie recipes. Thanks so much.
Yes! Kerry, I’m so glad my recipes are turning out well for you. Thank you for letting me know! Glad your kids are coming around to veggie meals! Sounds like you’re doing a great job at it.
P.s. Your kids might like my falafel recipe and banana oat pancakes, too!
These are incredible. I’ve never had vegetarian meatballs before. I can honestly say these are the best meatballs I’ve ever had (sorry mom). Not sure where I went wrong but they were a bit too moist to form into balls. A few extra oats solved it and they were fantastic!
Woohoo! Thanks, Dane!
Hi Kate! I have made these several times now and they are always great. One time i switched the mushrooms for beets and it was pretty tasty. This time I decided to try a different bean so I went with navy beans; and instead of mushrooms I used fennel. It is delicious! Thank you so much for putting this stuff into the world.
Hey Sofia! Thank you for commenting. I hadn’t thought to play around with this recipe. Your versions sound fantastic!!!
Hi Kate,
I have made some of your recipes and I love them! I am allergic to oats so What can I use on this recipe instead of oats?
Thanks
Claudine
Hi Claudine! That is a good question. I think bread crumbs would work well instead of oats (gluten-free bread crumbs if need be).
I’ve never had meatballs, but if they’re anything like this… yum! We made some for dinner tonight. Heeded your advice about leaving them be for a couple hours and they firmed up really well.
Question: the lentils didn’t really break up in the food processor… should I have cooked them a bit longer?
Thanks, Deepthi! Glad they turned out well. Yes, sounds like maybe your lentils needed a bit more cooking time (but, if the “meatballs” turned out great, then maybe not?).
Hi Kate! I’ve been lurking around your site for some time now, and finally got up the nerve to start making some of your recipes. This Lentil and Mushroom Meatballs recipe is to live for!! I’m an Only Vegan in a house full of Carnivores, and even they said the dis was, “Amazing!!!!” Admittedly, my meatballs fells apart (As a vegan, I used grounded flaxseeds with water, to substitute for the eggs), so, I don’t know if that was because I used french green lentils (all I had), instead of what recipe called for. I also used cilantro, rather than parsley (again, all I had), but even with these hiccups, I don’t know the last time I’ve eaten something so flavorful and satisfying!!! This will be in regular rotation at our house, and I can’t wait to try more. Can’t wait for your cookbook either!! Thanks so much for sharing these recipes, and please keep them coming! I made reference to your site on my blog, simpledramafreevegan.wordpress.com I hope that’s ok. :)
Thanks for saying hi, Tanya! I’m so glad you enjoyed this dish. I bet the meatballs fell apart since there weren’t any eggs in it. Thanks for mentioning my blog on your site!
Thanks Tanya for submitting a reply about your successful attempt using green lentils. Thats all I have in my cabinet and was apprehensive to try the recipe with them until I saw your post. I will try with the green lentils (I dont mind them falling apart) and hope for the best. Thanks again!
These meatballs are divine!! They are a perfect addition to my spaghetti sauce! Thank you for having this amazing blog, I follow it regularly and enjoy your recipes often too!
Thank you, Sarah! Glad to hear you’re following along! :)
Vegans have good binders!
We use good pinch psyllium powder, and flax eggs for instance. There are other alternatives too.
Put one tbsp flax (ground) with 3 tbsp water, but warm is good. Wait and you will get a surprise. Just mix it in with burger or veggieballs and they will hold alright.
Enjoy.
So.. I’ve been obsessed with your recipes recently and this one was another homerun! They were so full of flavor! I did add a few shakes of smoked paprika, but other than that, they were perfect. Thanks again. I’m so glad to have found such flavorful and easy vegetarian recipes.
These are great!!! Made them with one flax egg instead of two real eggs – baked for 25 minutes. Super yum.
(I’m trying to click 5 stars but it’s only letting me click 4….?)
Can you freeze these ?
Thank you for a gorgeous recipe. Made these on the weekend, had them with courgetti, roasted cherry tomatoes, sun dried tomatoes and pine nuts.
I changed the recipe slightly to make them vegan, so instead of egg, I used 1 tablespoon psyllium husk and chia seeds, with 1/3 cup water (just enough to wet the mixture a little), let it sit for ten minutes before forming the balls. They came out great and didn’t crumble. We have frozen the half remaining for another tasty meal next week.
This was really really bland – I even added extra cloves of garlic and more of the spices called for – as I pretty much always do in recipes. Was pretty disappointed.
Oh my goodness; so yummy! I used two pans, one with parchment and one without. We really enjoyed the little extra crunchiness of the lentil-balls baked without the paper. Thank you!
What is a good substitute for the wine?
What an amazing delicious recipe!!!
We made it today for lunch and we also added cinnamon and coriander seeds as my mom always add to most of foods and we used oat flour instead.
It was very delicious and I couldnt stop eating :))lol.I love it.
I want to thank you for such a great recipe.
Ana
Thank you, Ana! Glad you enjoyed them!
Hi there, love the recipes.. looks so delicious.
I was wondering if there’s a substitute for the red wine?
This design is steller! You definitely know how to keep a reader
entertained. Involving the wit plus your videos, I used to be
almost transferred to start my very own blog (well, almost…HaHa!)
Fantastic job. I seriously enjoyed the things you
was required to say, and more than that, how you presented it.
Too cool!
My sister and I made them for a girls night. They turned out great. She is vegan so we couldn’t use the eggs but I plan on making them again with the eggs. thanks for the awesome recipe!
I made these a few days ago and they were delicious. Definitely a keeper. They tasted just like frozen meatballs and were great with marinara sauce and salsa. The batch made plenty too. I was wondering, can these eyes frozen for later? Thanks for the great recipe!