Lentil and Mushroom Meatballs

This hearty vegetarian "meatballs" recipe is so delicious, even meat eaters love it. Serve with marinara sauce or pesto, on their own or with pasta.

Updated by Kathryne Taylor on March 26, 2026

69 Reviews
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lentil meatballs recipe
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I’ve been craving comfort foods lately. Pasta with marinara sauce has been a favorite since childhood, though in adult years I’ve added loads of veggies and, oddly enough, lentils to the mix.

I’ve never been a traditional meatball eater and probably never will, but this lentil “meatball” recipe appeals to me as a hearty vegetarian alternative.

lentils and mushrooms in food processor

Whenever I take a hiatus from blogging, I tend to overthink the recipe that announces my return. I take that back, I overthink every recipe (from the accessibility of the ingredients to the practicality of the steps, all while struggling with my compulsive drive to try every possible variation), but this one was particularly fueled by perfectionism and procrastination.

I liked the idea of lentil meatballs with lots of mushrooms and a relatively small proportion of gluten-free oats instead of the standard bread crumbs. (I like to make homemade bread crumbs, but it would add several more steps.)

mushroom mixture

I’ve made three batches of these meatballs so far; the first was a little bland and fell apart too easily on the plate for my liking. The second batch stuck together much better thanks to the addition of eggs, which act as a binder. I also added more lentils (because if you’re going to go to the effort of making these, you might as well end up with leftovers) and spice. The third batch further amplifies the flavor and simplifies the steps.

Believe me, if I’m going to suggest a recipe that requires the food processor, the stove and the oven, it has to be great. I think this one is a winner.

lentils and parsley

Lentil mushroom meatball recipe

These meatballs are great with marinara sauce (jarred organic marinara with fresh tomato flavor is good, like Rao’s) or homemade pesto (arugula pesto is perfect during the colder months), with pasta or without. They’re plenty hearty on their own. I think I’ll finish off the leftovers on a bed of arugula with lots of parmesan and a light vinaigrette for lunch.

Vegetarian meatballs with pesto

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Vegetarian Lentil and Mushroom Meatballs

  • Author: Kathryne Taylor
  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 69 reviews

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Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).

Ingredients

  • 1 cup dried brown lentils, picked over and rinsed
  • 1 bay leaf
  • 2 cups vegetable broth or water
  • 8 ounces cremini mushrooms or white mushrooms, thinly sliced
  • ½ cup old-fashioned oats
  • ½ cup flat-leaf parsley leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 3 to 4 garlic cloves, minced
  • ¼ cup red wine
  • 1 tablespoon tamari soy sauce (optional)
  • 2 eggs
  • Fine salt and ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine the lentils, bay leaf, and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
  2. In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon), plus 1 teaspoon salt. Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
  3. In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in the lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
  4. Add the red wine and soy sauce (if using) to the skillet. Continue to cook, stirring constantly, until the liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt (I added ¼ teaspoon) and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
  5. In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 ½-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.

Notes

  • Adapted from Oh My Veggies and The Meatball Shop, via The New York Times.
  • Vegans: You can omit the eggs here, but they act as a binder, so the meatballs will fall apart once you break them with a fork.
  • Gluten-free eaters: Make sure your oats are certified gluten free. Tamari is typically wheat/gluten free; other soy sauces are not.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

  • Category: Main
  • Cuisine: Italian

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