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.

67 Reviews
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lentil meatballs recipe

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.

lentils and mushrooms in food processor

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.

cremini mushrooms

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.

mushroom mixture

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.

lentils and parsley

Lentil mushroom meatball recipe

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 meatballs with pesto

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Vegetarian Lentil and Mushroom Meatballs

  • Author: Cookie and Kate
  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 67 reviews

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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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. Palesa

    Hi Kate, I’ve made this recipe a few times with the omission of mushrooms as I am allergic, however my husband and I cannot seem to get enough of it!! Is it possible to provide some nutritional information on this recipe? I know it’s an old one. Thanks

  2. Dana

    I have these in the oven right now (with a few adaptations) and am super stoked! Can’t wait to dig in.

    More importantly, albeit this was about 4 years ago, I’m glad you’re okay <3

    1. Kate

      Still sweet, even if a little late! Let me know how the meatballs turned out, ok? :)

      1. Dana

        Verdict: total flavor bombs.
        I agree that they are best hours later — and even better next day! Right out of the oven they fell apart a little too easily BUT today, for lunch, doused in my marinara? TO DIE. The spices are on point. I used anise seeds because I didn’t have tarragon and they seemed to do the trick! Fab recipe, Kate!

  3. Young Man in the Kitchen

    This was a great recipe! Highly recommended for anyone – I am quite the amateur but was able to pull it off without any problems. My wife was rather impressed/surprised at the consistency – the eggs work wonders to hold it together.
    Thanks for sharing!

    1. Kate

      You’re welcome! I’m glad everyone enjoyed it.

  4. Vivian

    I just made these meatballs for lunch and for a university campus snack all week. They are so delicious!
    And I can vouch for the fact that flax eggs work really well as an egg substitute in this recipe.

    I love the red wine and soy sauce flavours in this recipe paired with the herbiness, it’s such a winner.

    1. Kate

      Thanks, Vivian! I’m glad the flax eggs worked so well.

  5. Lori Lynn

    love these. i serve over spag squash with homemade marinara and vegan parm. I have a vegan / vegetarian cafe in Frenchtown nj. Love finding new ways to feed people old favorites. oh, yes , i used flax egg also.

    1. Kate

      Beautiful! Thanks, Lori Lynn.

  6. Gaye

    I love the sound of this recipe!
    Just wondering if could sub lentils for canned organic black beans.
    As lentils don’t sit well in my body.
    Glad you both are ok.

    1. Kate

      Hi Gaye, I haven’t tried. I think they would work but I’m not sure exactly how much beans to use to replace the lentils. Please let me know if you try.

  7. Katelin Cherry

    My husband is Swedish and ever since we went vegetarian a few years ago, he has been missing Swedish meatballs. This recipe gave him his meatball fix though! He kept gushing over how good they were. Thank you!

    Also, because we are trying to eat less eggs these days, I mixed in a few tablespoons of flax seed meal before making the balls and it worked like a charm! They held together really well.

    1. Kate

      I’m so glad that flax swap-out worked so well, Katelin. And approval from an actual Swede is huge! Thank you so much, both of you. :)

  8. sarah

    must I ue the tarragon? that’s the one thing i need to buy for this dish.

    1. Kate

      I think it could be omitted if you need to, Sarah!

  9. Patience

    I’ve made a few recipes from this blog now, which have all turned out really well! These were delicious, I was never a big fan of actual beef meatballs but my mum is and we both loved these – they suit vegetarians and meat eaters alike.

    1. Kate

      Awesome! Thank you, Patience! That’s exactly what I had in mind while developing this dish.

  10. Sarah

    Thanks so much for this recipe! I’ve recently embraced Meat Free Mondays and like to keep things interesting to entice my partner into enjoying vego food. I used your recipe as an inspiration and varied it a little, shallow frying the balls to save time. Though not as healthy as baking it still worked a treat!

    1. Kate

      Oh, I’m so glad this is helping to change things up for the two of you, Sarah!

  11. jessica

    These turned out so good and were easy to make. Thanks

    1. Kate

      Great! Thanks, Jessica.

  12. Melissa

    Tried this recipe for my boys (aged 4 and 1) – a little unsure as neither like mushrooms, but LOVE lentils.

    Both boys smashed it and the elder of the two asked when we could have them again! Great flavour, nutritious and soft texture for the younger of the two with only a few teeth. I have to admit I did pulverise it – but they cooked beautifully and were a hit. Great work! Served with red wine tomato sauce and spinach/zucchini gratin.

    1. Kate

      That sounds like an amazing meal, Melissa. I’m glad your boys loved them, too!

  13. Jamie

    Any substitute for the wine?

  14. Catherine

    You can sub a flax egg for the egg to help bind the “meat” balls. I definitely plan to make these!! 1 tbs ground flax: 3 tbs water.

    1. Kate

      Thanks, Catherine! Happy to hear that works just as well.

  15. Beth

    Absolutely love these. Making a double batch makes the prep time worth it. I can easily get 50+ meatballs out of a double batch and they freeze well.

    1. Kate

      Excellent! That’s good to know, Beth. Thanks!

  16. Kathy

    Made these last night and served with wholemeal pasta and a home made simple marinara sauce. They were Ok- not as yummy as most of the dishes I’ve tried on this site. Wont be making again as the time and dishes etc were a bit of a pain compared with a lot of the other really simple dishes here

    1. Kate

      I am sorry you were disappointed. Thank you for your comment, Kathy. I hope you try some other recipes and have a better experience!

  17. Sascha

    can red wine be swapped for something else?

    1. Kate

      Hi Sascha, I *think* you could just omit it.

  18. William Weir

    I think you have to drain the letils right away or else they absorb water and the mixture becomes ‘looser’ and harder to form onto balls. But this an awesome recipe taste great.

    1. Kate

      Yes, you will want to drain the lentils once they are done cooking for the 10 minutes. Thank you, William for the comment!

  19. Jasmine W.

    This dish was absolutely delish! My husband and daughters loved it, even my 9-year-old who doesn’t like black bean burgers ate it without complaint! My husband is still raving about it two days later this morning while brushing his teeth. Haha! Thanks so much for sharing this recipe.

    1. Kate

      I’m glad it was enjoyed by all. :) Thank you, Jasmine for the review!

  20. Enid

    I made this as a lentil loaf tonight and it came out so good!!

  21. Annie

    Hi Kate! What does “lentils picked over” mean? Also will flax eggs work here instead of real?

    Can’t wait to try this delicious recipe :)

    1. Kate

      Great question! Sometimes the lentils aren’t perfect or have not great ones in the batch. So if you see any that aren’t good, pick them out. Hope this helps! And flax eggs should work or leave them out altogether. Let me know what you think!

  22. Mat

    Hi! These are delicious! Can I ask a couple technical questions?
    I see that people have been freezing successfully, can I ask at what point in the process? Mixed, formed, or fully cooked?
    Similarly, any recommendations for best way of reheating from chilled?
    We are in the groove of prepping and coming lunches and dinners for our toddler (and us, especially with something as tasty as this!) the night before, so bring able to refrigerate and reheat stuff, or even freeze, really is living the dream – thanks very much!

    1. Kate

      I believe fully cooked, Mat. I prefer the oven, but microwave should work too. Let me know how it goes!

  23. ColleenF

    I’ve been craving meatballs, so I made these tonight. They’re amazing!! They take a while, but it’s 100S% worth it. Thanks for the recipe! :)

    1. Kate

      You’re welcome!

  24. Samantha

    I just recently discovered this recipe, and although it’s an old one, it’s amazing! I also wanted to leave this comment to request another “meatball” recipe since it’s been so long! I had these amazing white bean vegan meatballs (I think also with a little onion, mushrooms, some spices..?) from a little restaurant called Meatballs in Omaha, Nebraska. Highly recommended, and I would love it if you found a way to incorporate a similar recipe into your blog! I love lentils, and this recipe was great, but sometimes I just prefer the bean texture and flavor to lentils.

    1. Kate

      I will take it into consideration for this fall/winter! I love to hear what you all are wanting. Thanks for your comment and review, Samantha.

  25. Helen

    Hi Kate was wondering if these lentil mushroom meatballs would be Bain Marie stable while sitting in a Marinara sauce.so they don’t dry out, Or would they fall apart after sitting in the sauce.want to serve with fettuccine for a family get together as we are having a few main meals to choose from if one is ready to go that’s one I don’t have to worry about if you know what I mean. Hope you can help. .

    1. Kate

      Hi Helen, so sorry for the slow response—I was in Greece when you commented and it got buried. I’m probably too late, and I’m afraid I’m not entirely sure how these meatballs would fare after a long soak in marinara! Wish I had a better answer for you!

  26. Tash

    Amazing! Haven’t let me down yet Kate!

    1. Kate

      I’m happy to hear that, Tash!

  27. Cathy

    I doubled this recipe so I could put half in the freezer. I enjoyed these! I will make them again, but will double all the spices next time (or quadruple, since I will make another double batch!). Thanks for the recipe.

    1. Kate

      I’m glad it worked well doubled, Cathy! Thanks for letting me know you loved these.

  28. Bethan

    Hi Kate,

    These sound delicious! Trying to think of a recipe to make for a family dinner this weekend and this might be it. Quick question though: do you think I could omit the oil in this recipe? Would water work well enough to not try them out? My partner and I following an eating plan (Slimming World) and oil is something generally cut out of the diet.

    Would love your advice!

    1. Kate

      I wouldn’t recommend removing the oil, sorry! Maybe this recipe won’t work for you. Wish I had a better solution!

      1. Rachel

        I love this recipe! Unfortunately I no longer have my food processor. Do you think a blender might work, or just chopping finely?

        1. Kate

          Hi Rachel, you can try it! Let me know what you think.

  29. Luann Shield

    I’m going to do this recipe as it sounds yummy. I’m just disappointed that ounces and cups are mixed. What quantity is a cup please – I’ve found several answers on the internet and we don’t use them in Europe.
    Thanks. Luann

    1. Kate

      Hi Luann! I’m sorry that frustrates you. Mushrooms are sold by ounces typically, as to why I chose that here.

    2. Nathalie Martel

      Luann, the US cups are 250 ml (1/2 cup 125 ml etc). You can use a (big) tea cup (typically 200 to 250 ml) for measuring the ingredients.
      8 ounces = 240g (1 ounce = roughly 30 g)
      Don’t this recipe :) !

    3. Jenna

      1 cup is a volume measurement, so converting to weights varies. This is probably why you got different answers on the Internet.

      1 cup = 250 ml of liquid. Fill your liquid measure to 125 ml and you will have 1/2 cup.

  30. Carolyn HP

    Made these the other night and my not so vegetarian husband loved them! It made so many that we froze a batch. Excited to try them with something other than red sauce(thinking pesto over sauteed kale). So good- will definitely make again!

    1. Kate

      I love that, Carolyn!

  31. Beverly Irish

    Hi Kate..I love all your recipes. Thank you so much. I am probably the last one standing that doesn’t have a food processor :) Had one years ago, but at 72 I don’t really want to buy another appliance-no room on kitchen counter. Do you have any suggestion to substitute for a processor? I do have a Immersion blender and an old blender too. Do you think either one of these would work, esp. for the meatball recipe. It looks sooooo good! Thank you!

    1. Kate

      I don’t know if either of those will get the ingredients to the coarseness you need them to be. Maybe try your blender, but needs to be high enough powered to handle it. I would be worried about it breaking.

  32. Fiona

    This recipe looks yummy! Do you think it would work to turn the balls into patties and cook them in a frying pan?

    1. Kate

      I would be hesitant that they wouldn’t stay together.

  33. Nathalie

    Hi Kate, I SO agree with you that the effort is worth it (food processor + stove + oven :) !
    I do not own a proper food processor. I could use either my Kitchen Aid stand mixer with the meat grinder attachment – but I felt the holes were too tiny – or my high power blender – with the risk it turns out mushy. I chose the blender, I had to set it on the lowest power and procede in small batches. Then I did exactly as was told (only substituted some mint for the parsley that I didn’t have). I thought maybe one egg (medium) would be enough. I made your marinara sauce and let the balls slowly reheat in the sauce. I LOVED it. I’m a mushroom fan, but I’m confident mushroom haters would still enjoy your meatballs (no typical mushroom texture). Thanks ++ for another keeper!

    1. Kate

      I’m happy you agree, Nathalie! Oh, the marinara on these would be delicious. Thanks for sharing!

  34. Chantal

    Hi Kate,

    These are incredibly flavourful! We loved them! I replaced the onions and garlic with leeks due to food sensitivities.

    Quick question, how many days do they keep for in the fridge?

    Thank you!

    Chantal

    1. Kate

      I’m excited you like them! They should keep well for a few days in an airtight container.

  35. Maria

    Every time I make these, they taste really weird raw and I almost lose hope. Then something magical happens in the oven, they bake up beautifully and they’re absolutely scrumptious! I wonder if it’s because I use shiitake mushrooms, which are very earthy when raw. Anyway, these meatballs are fabulous and one of my favorite ways to consume lentils. I usually put them in a red sauce and top with lots of melty stretchy cheese. Once I stuffed them with cubes of smoked provolone which was of course stellar. Thanks Kate!

    1. Kate

      Thank you for sharing, Maria!

  36. Alex C

    Tried this the other night for guests and they were a big hit!
    I didn’t have cremini mushrooms so I used mixed dried mushrooms which I reconstituted, squeezed and let drain for about 20 minutes. I drained the lentils for about 30 for fear the mix would fall apart while baking. Lastly I used flax eggs instead of real ones and the meatballs held their shape perfectly. The dish was served with vegan parm cheese. My husband asked me to make this a part of my repertoire. Woohoo!

    1. Kate

      I’m glad it was such a hit, Alex! Thanks for your review.

  37. Monica

    Oh my gosh this recipe is amazing. I just tried it and I am very happy with the results. It kinda tastes like beef. Yummy .

    1. Kate

      I’m happy you liked it, Monica!

  38. Mark Hansen

    Great recipe. Five starts. We will try it with marina sauce next time. Thanks so much.

    1. Kate

      Thank you, Mark!

  39. Emily Streckfuss

    Just made these for dinner, they were amazing!! I added some breadcrumbs before rolling because my mix seemed to wet. Hubby actually likes them better than meatballs- that’s a win!! Thanks for another awesome recipe

    1. Kate

      You’re welcome, Emily!

      1. Alice

        Soooooo good! I didn’t have enough mushrooms so topped it up with pressed tofu.

        The tofu did make the mix a little soft, so I sat a cookie cutter on the baking tray, filled it with the mix and pressed it down with the back of a spoon.

        1. Kate

          Great to hear, Alice! I appreciate your review.

  40. Kate Kunkel

    We really liked these but there was too much liquid so they wouldn’t form balls. They were delicious, though… my husband who is a meat eater had seconds! They ended up kind of looking like cookies. I think maybe it is because I soaked the lentils…. my tummy likes them better that way. Question, though…. can they be frozen okay? I don’t see any reason not, but I just wondered if anyone else had frozen them. I have a small retreat center and often have requests for vegan food. I will use an egg replacer or chia or something for aa binder, but since they were a lot of work I would like to be able to have some on hand.

    1. Kate

      That is likely the cause of why they are more wet. But, if you still enjoyed them – that’s great! I believe others have had ok luck with freezing them. I would check the other comments to see what readers recommend!

  41. Lauren

    Hi Kate,

    I just made these and they are so good! I’m wondering if they can be frozen to enjoy later on?

    Thanks!

    1. Kate

      I believe others have frozen them and liked them! Let me know if you try it.

  42. mimi

    Very good with the bonus of integrating more mushrooms in my diet!
    Merci beaucoup! C’est bon!!

    1. Kate

      Thank you, Mimi!

  43. Fel

    I made these with some alterations in the seasoning as I’m from the Caribbean but I substituted flax for the eggs
    2tbs grounder flax to 6tbs water
    I just pulse the flax in my bullet
    They came together nicely for moulding and did not fall apart one bit.

    1. Kate

      Thanks for sharing, Fel!

  44. Liz

    Bummed by this recipe… I normally love what I find here. These stuck REALLY bad to the pan so I lost a big chunk of each ball that stuck. They were also way too wet to form into balls after adding the eggs at the end. I used an ice cream scoop but I don’t know how you would use your hands to form them. The flavor was okay. Would not make again.

    1. Kate

      I’m sorry to hear that, Liz! Did you use parchment paper on your pan?

      1. Liz

        I did not… I just used tin foil. I must have missed that in the instructions!

  45. Jenna

    I’m excited to try this recipe tonight! Has anyone tried using canned lentils instead of dried ones? I’m wondering if I can cut down on time and effort by just opening a can.

    1. Kate

      Hi Jenna! I’m not sure, they will be the same but you could try it. Start at step 2.

  46. Dee

    Just wondering if these freeze well?

    1. Kate

      I haven’t tried it. I would recommend checking out the comments from other readers to see what they say has worked for them.

  47. Deanne

    Can you freeze these?

    1. Kate

      I don’t freeze all my recipes, sorry! But I believe others have had luck freezing these.

  48. Mary

    I can do this! I’ve been vegetarian for 45 yrs and already have all the ingredients! They sound divine. I’ve sent the recipe to myself. I’ll substitute for the wine, I don’t like alcohol, and will fiddle with the herbs, to customize. They remind me of falafel so popular in Israel, including soaking the lentils the way I soak the chickpeas, and processing everything. Mushrooms probably boost the umami, there aren’t mushrooms in falafel. I got your link through Huffpost today and didn’t even realize I wanted a vegetarian meatball recipe, until I saw yours… and any recipe that lets the oven do the healthier work, instead of me standing at a stove frying, is great. Thanks! :).

  49. Ruth Layman

    thank you Kate for a wonderful new addition to my favorite recipes, it was quite a hit and even a guy who ‘doesnt like lentils’ came back for seconds!!

  50. Taylor

    One of the reasons that I tend to come to this website first for a recipe is that they feel very well thought out with balanced flavors. While lentils aren’t something I gravitate towards this was a great way to tackle those dried lentils sitting in the pantry. I didn’t drag out the food processor so I didn’t have as much of a binding effect as I could have but the flavors are on point. Worth repeating for sure.

    1. Kate

      Thank you, Taylor! I’m happy you think so. :)