Hey there, foody. Prepare to tantalize your taste buds with this mouthwatering 30-minute Vegetarian Meatballs.
These savory and satisfying meatballs are made with hearty lentils, delicious herbs, and aromatic spices, all cooked to perfection in just half an hour.
So, let’s roll up our sleeves and get cooking.
Why I Put This 30-minute Vegetarian Meatballs Recipe Together
Meatballs are a beloved classic, but they often require a long list of ingredients and hours of cooking time 😟.
With this recipe, we’re taking a shortcut to deliciousness by using simple, pantry-friendly ingredients and cutting down the cooking time.
It matters not if you a vegetarian or just looking to add more plant-based meals to your repertoire, these meatballs are sure to please.
What Makes This 30-minute Vegetarian Meatballs Recipe the Best?
These vegetarian meatballs are a true crowd-pleaser, packed with protein, fiber, and flavor.
The combination of lentils, breadcrumbs, and spices creates a satisfying texture that’s reminiscent of traditional meatballs, while the fresh herbs add a burst of freshness.
they’re versatile enough to enjoy on their own, with pasta, or in a sandwich.
Ingredients Needed
- 1 cup cooked lentils
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1 egg, beaten
- 2 tablespoons olive oil
- **Salt and pepper to taste
Alternative Ingredients
| Ingredient | Alternative |
| Cooked lentils | Canned lentils or cooked quinoa |
| Breadcrumbs | Panko breadcrumbs or oats |
| Parmesan cheese | Nutritional yeast or vegan cheese |
| Onion | Shallot or leek |
| Garlic | Minced garlic paste |
| Tomato paste | Ketchup or BBQ sauce |
| Fresh parsley | Fresh cilantro or basil |
| Dried oregano | Italian seasoning or basil |
| Dried thyme | Dried rosemary or sage |
| Smoked paprika | Paprika or chili powder |
| Red pepper flakes | Chili powder or cayenne pepper |
Step-By-Step Guide
Step 1: In a large mixing bowl, combine cooked lentils, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, tomato paste, chopped parsley, dried oregano, dried thyme, smoked paprika, red pepper flakes (if using), beaten egg, salt, and pepper.
Step 2: Use your hands to mix the ingredients until well combined and the mixture holds together when pressed.
Step 3: Shape the mixture into golf ball-sized meatballs, rolling them between your palms until smooth.
Step 4: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, working in batches if necessary to avoid overcrowding.
Step 5: Cook the meatballs for 4-5 minutes on each side, or until golden brown and cooked through.
Step 6: Remove the meatballs from the skillet and serve hot, garnished with additional chopped parsley if desired.
Expert Tips
- For a gluten-free version, use gluten-free breadcrumbs or oats instead of traditional breadcrumbs.
- Customize the flavor of your meatballs by adding your favorite herbs and spices, such as basil, cilantro, or cumin.
- These meatballs freeze well, so feel free to make a double batch and store the extras in the freezer for a quick and convenient meal option.
Utensils Needed
- Large mixing bowl
- Wooden spoon or spatula
- Knife
- Cutting board
- Large skillet or frying pan
Frequently Asked Questions About Vegetarian Meatballs
Can I make these meatballs ahead of time?
Yes, you can. These meatballs can be made ahead of time and stored in the refrigerator for up to 3-4 days.
Simply shape the meatballs, place them on a baking sheet lined with parchment paper, and refrigerate until ready to cook. When ready to serve, simply cook as directed, adding a few extra minutes to the cooking time if needed.
Can I make these meatballs vegan?
Yes, these meatballs can easily be made vegan by omitting the Parmesan cheese and egg.
Instead, you can use nutritional yeast as a cheesy flavor enhancer and a flax egg or store-bought egg replacer as a binding agent.
The meatballs will still be deliciously delicious and satisfying without any animal products.
Can I bake these meatballs instead of frying them?
Yes. To bake the meatballs, preheat your oven to 375°F (190°C) and place the shaped meatballs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through the cooking time for even browning.
Baking is a healthier option that requires less hands-on cooking time and produces equally delicious results.
Can I use different types of lentils for this recipe?
Yes, you can use different types of lentils such as green lentils, brown lentils, or French lentils in this recipe.
Keep in mind that different varieties of lentils may have slightly different cooking times and textures, so adjust accordingly. Green and brown lentils tend to hold their shape well, while French lentils have a firmer texture and may require additional cooking time.
Can I freeze these meatballs?
Yes, you can. These meatballs freeze well and are perfect for meal prep. Once cooked, allow the meatballs to cool completely, then transfer them to a freezer-safe container or resealable plastic bag.
They can be stored in the freezer for up to 3 months.
To reheat, simply thaw the meatballs in the refrigerator overnight and warm them in the microwave or on the stovetop until heated through.
Can I serve these meatballs with pasta or in a sandwich?
Yes, these meatballs are incredibly versatile and can be enjoyed in a variety of ways.
Serve them over cooked pasta with your favorite marinara sauce for a classic spaghetti and meatballs dinner, or tuck them into a crusty baguette with marinara sauce and melted cheese for a delicious meatball sub.
They’re also great on their own as a protein-packed snack or appetizer.
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried in this recipe. Keep in mind that fresh herbs are more potent than dried, so you’ll need to use a larger quantity.
For example, if a recipe calls for 1 teaspoon of dried oregano, you can use 1 tablespoon of fresh oregano. Feel free to experiment with different combinations of fresh herbs to customize the flavor of your meatballs to your liking.
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Also, check out my other recipes that are sure to fill your heart with joy 🤗.
You will find the recipe in full below 👇👇👇.
30-Minute Vegetarian Meatballs
Ingredients
- 1 cup cooked lentils
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 1 tablespoon tomato pasta
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional for heat
- 1 egg beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine cooked lentils, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, tomato paste, chopped parsley, dried oregano, dried thyme, smoked paprika, red pepper flakes (if using), beaten egg, salt, and pepper.
- Use your hands to mix the ingredients until well combined and the mixture holds together when pressed.
- Shape the mixture into golf ball-sized meatballs, rolling them between your palms until smooth.
- Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, working in batches if necessary to avoid overcrowding.
- Cook the meatballs for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the meatballs from the skillet and serve hot, garnished with additional chopped parsley if desired.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or oats instead of traditional breadcrumbs.
- Customize the flavor of your meatballs by adding your favorite herbs and spices, such as basil, cilantro, or cumin.
- These meatballs freeze well, so feel free to make a double batch and store the extras in the freezer for a quick and convenient meal option.
