30-Minute Vegetarian Meatballs
Delicious vegetarian meatballs made with hearty lentils, breadcrumbs, and aromatic spices, ready in just 30 minutes.
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.