Vegan Smoky Lentil Meatballs (Print Version)

Smoky lentil balls with marinara sauce served atop fresh zucchini noodles, offering a flavorful plant-based meal.

# What You’ll Need:

→ Lentil Meatballs

01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Marinara Sauce

16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes, optional
24 - Salt and black pepper to taste

→ Zucchini Noodles

25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt

# Step-by-Step:

01 - In a small bowl, combine ground flaxseed with water and allow to sit for 5 minutes until thickened to form a flax egg substitute.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for approximately 3 minutes until softened and fragrant.
03 - In a food processor, combine cooked lentils, sautéed onion and garlic, rolled oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and black pepper. Pulse until the mixture holds together while maintaining some texture.
04 - Form mixture into 16 golf ball-sized spheres. Arrange on a parchment paper-lined baking sheet in a single layer.
05 - Preheat oven to 400°F. Bake for 20 to 22 minutes, flipping halfway through, until golden brown and firm to the touch.
06 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
07 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini with a pinch of salt and sauté for 2 to 3 minutes until just tender. Drain any excess liquid before serving.
08 - Transfer baked lentil meatballs to the marinara sauce and simmer for 5 minutes to warm through and allow flavors to meld.
09 - Divide cooked zucchini noodles among serving plates. Top each portion with lentil meatballs and marinara sauce.

# Expert Tips:

01 -
  • These meatballs taste deeply savory and satisfying, with a smoked depth that makes people forget they're eating plants.
  • You can have dinner ready in under an hour, which means weeknight cooking that actually feels special.
  • The whole dish is naturally gluten-free (if you choose), so it works for almost everyone at your table.
02 -
  • Don't skip draining your lentils thoroughly—excess moisture is the main reason meatballs fall apart or become dense.
  • The flax egg needs exactly 5 minutes to thicken, and this binding step is non-negotiable if you want meatballs that hold their shape.
  • Zucchini releases water as it cooks, so sauté it quickly and drain it well, or you'll end up with watery noodles that slide off your fork.
03 -
  • If you want extra smokiness, add a single drop of liquid smoke to the meatball mixture—one drop, not more, because it's potent and can overpower everything else.
  • Nutritional yeast is non-negotiable here; it adds a savory, umami-rich note that makes the entire dish taste fuller and more satisfying.
  • These meatballs are excellent cold the next day, so don't hesitate to make them ahead and reheat gently in the sauce.
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