Perfect for pasta, grain bowls, or dipping into your favorite marinara!
Ingredients
- 1 cup cooked lentils (green or brown work best)
- 1 cup walnuts, finely chopped
- ½ cup breadcrumbs (use gluten-free if needed)
- 2 tbsp ground flaxseed + 5 tbsp water (let sit 5 mins to gel)
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for brushing or pan-frying
Instructions
- Prep the Flax Egg
Mix ground flaxseed with water and set aside for 5–10 minutes to thicken. - Sauté the Aromatics
In a skillet over medium heat, sauté onion and garlic in a splash of oil until soft and fragrant (about 5 minutes). - Mash & Mix
In a large bowl, mash the lentils with a fork or potato masher until mostly broken down but still textured.
Add sautéed onions/garlic, walnuts, breadcrumbs, tomato paste, soy sauce, spices, and flax egg. Mix until combined and moldable. - Form Meatballs
Roll mixture into 1 to 1.5-inch balls and place on a parchment-lined baking sheet. - Cook
- Bake: Brush with olive oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
- Pan-fry: Heat a bit of oil and sear meatballs until golden on all sides.
- Serve
Pair with marinara over pasta, tuck into wraps, or serve with a grain bowl and tahini drizzle!
✅ Pro Tips:
- Want a firmer texture? Let the mixture chill in the fridge for 30 minutes before forming.
- Use a food processor for quicker mixing if preferred.
- Freezer-friendly! Freeze before or after baking for easy meal prep.