Meatballs (Vegetarian)
If you've got cooked brown lentils, mushrooms and breadcrumbs, you're most of the way to this vegetarian: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat 1 tablespoon of the olive oil in a skillet over medium heat, then cook the finely chopped onion, garlic and mushrooms for 6 to 8 minutes until soft and the moisture has evaporated; let cool slightly.
- Place the cooked lentils in a bowl and mash about half of them with a fork, leaving some whole for texture.
- Add the cooled vegetables, beaten eggs, breadcrumbs, parmesan, paprika, oregano and a splash of soy sauce to the lentils, then mix until the mixture holds together; add more breadcrumbs if it feels too wet.
- Season with salt to taste, then roll the mixture into balls about 1.5 inches across, making roughly 16 meatballs.
- Preheat the oven to 400°F and arrange the meatballs on a lightly oiled baking tray.
- Brush or drizzle the tops with the remaining olive oil and bake for 20 to 25 minutes, turning once halfway, until firm and golden brown and the egg-bound centers are fully set.
- Serve hot with pasta and tomato sauce, or with a dipping sauce of your choice.
You'll use: Oven · Frying pan / skillet · Baking tray
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino · grana padano · aged asiago
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Meatballs (Vegetarian) take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Meatballs (Vegetarian) vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Meatballs (Vegetarian) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Ikea vegetarian meatballs.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.