Vegan Lentil-Walnut Meatballs
These hearty, oven-baked spheres of goodness prove that plant-based comfort food can be just as satisfying as anything made with meat. Green lentils and raw walnuts form the backbone of the mixture — both pulsed in a food processor to keep things chunky and textured rather than mushy — while a flax egg binds everything together without a single animal product in sight. Nutritional yeast adds a subtle savory depth, and smoked paprika, oregano, and tomato paste layer in that rich, Italian-American flavor you'd expect from a classic meatball. Rolled oats help the mixture hold its shape so each ball comes out of the oven firm, golden, and satisfying enough to impress even the most skeptical dinner guest. The whole thing finishes in a warm marinara sauce, which means every bite is saucy, fragrant, and deeply comforting. This recipe makes four servings, so it's a solid weeknight dinner that also reheats beautifully the next day.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the meatballs
- 1 cup cooked green or brown lentils (from about ½ cup dry), cooled
- ¾ cup raw walnuts
- ½ cup old-fashioned rolled oats
- 2 tbsp olive oil, divided
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 cups marinara sauce
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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