Vegan Meatballs with Marinara
These plant-based meatballs are made with lentils and walnuts, rolled and baked until firm, then simmered in a simple tomato marinara. The combination builds a rich, savory flavor that holds up well over pasta or on its own as an appetizer. From start to finish, the recipe takes about 45 minutes.
Equipment
- Large non-stick skillet
- Food processor
- Baking sheet
- Parchment paper
- Mixing bowls
Ingredients
For the Vegan Meatballs
- 1 cup cooked lentils Green or brown lentils, cooked al dente and drained well
- 1 cup cremini mushrooms Finely chopped
- 3 cloves garlic Minced
- ½ cup rolled oats Gluten-free if needed
- ¼ cup walnuts Lightly toasted for enhanced flavor
- 2 tablespoons nutritional yeast Adds a cheesy, savory flavor
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon salt Or to taste
- ¼ teaspoon black pepper Freshly ground
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 small yellow onion Finely diced
- 2 cloves garlic Minced
- 1 can crushed tomatoes 28 oz high-quality San Marzano preferred
- 1 teaspoon dried basil
- ½ teaspoon salt Or to taste
- ½ teaspoon sugar Optional, helps cut acidity
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté mushrooms and garlic until most of the moisture evaporates and edges brown slightly, about 8–10 minutes.
- In a food processor, combine cooked lentils, sautéed mushrooms and garlic, oats, walnuts, tomato paste, nutritional yeast, oregano, salt, and pepper. Pulse until the mixture is cohesive but slightly chunky—you want some texture left.
- Shape mixture into 1 1/2-inch balls and place on the baking sheet. Lightly brush or spray with oil for extra crispness.
- Bake for 25 minutes, flipping halfway through for even browning. Meatballs should be firm and golden.
- Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
- Add crushed tomatoes, basil, salt, and sugar. Simmer uncovered on low heat for 20–25 minutes, stirring occasionally.
- Add baked meatballs to the marinara sauce and gently spoon the sauce over them. Simmer for 5 minutes to absorb flavors.
Notes
- Ensure the lentils are not overly soft as they can make the mixture too mushy.
- Let the meatball mixture chill in the fridge for 10 minutes before shaping for easier handling.
Nutrition
Calories: 353kcalCarbohydrates: 46gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 786mgPotassium: 912mgFiber: 11gSugar: 8gVitamin A: 356IUVitamin C: 15mgCalcium: 94mgIron: 5mg
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