Gluten Free Italian Lentil Meatballs in Marinara
These hearty lentil meatballs are the kind of comfort food that makes you forget you're eating something completely wheat-free. Simmered green lentils get mashed, seasoned with garlic, oregano, basil, and Parmesan, then bound together with gluten free breadcrumbs and egg — no flour, no fuss, no compromise on texture. They bake up golden and firm before getting nestled into a rich, from-scratch marinara built on crushed tomatoes, onion, and fragrant garlic. The whole thing comes together in one skillet at the end, so every meatball gets coated in that deeply savory sauce. Store-bought "gluten free" pasta sauces and frozen meatballs can be a minefield of hidden wheat starch and cross-contact warnings, so making this at home puts you fully in control of every ingredient. Finished with a scatter of fresh basil, it's a beautiful, satisfying dinner that serves four and looks like it came straight out of a trattoria kitchen.
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Learn more →Ingredients
4 servings
For the lentil meatballs
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ cup gluten free breadcrumbs
- ¼ cup grated parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Combine the rinsed lentils and 2 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are fully tender and have absorbed most of the water. Drain any excess water and spread the lentils on a baking sheet to cool for 5 minutes.
- 2
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
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