Hearty vegetarian meatballs made from lentils and mushrooms, simmered in a rich, homemade marinara sauce from fresh tomatoes. A satisfying, protein-packed meal that's surprisingly light and healthy.
In a small saucepan, combine the lentils and 1.5 cups of water.
Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender and water is absorbed.
Drain any excess water and set aside to cool slightly.
2
Prepare the vegetable base for meatballs
While lentils cook, heat 2 teaspoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 4-5 minutes.
Add the chopped mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.
Stir in half of the minced garlic (2 cloves) and cook for another minute until fragrant. Remove from heat and let cool.
3
Form the veggie meatballs
About This Veggie Meatballs with Marinara Sauce Recipe
Hearty vegetarian meatballs made from lentils and mushrooms, simmered in a rich, homemade marinara sauce from fresh tomatoes. A satisfying, protein-packed meal that's surprisingly light and healthy.
This italian_american recipe takes 85 minutes to prepare and yields 4 servings. At 266.29 calories per serving with 14.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Other Cuisines to Explore
Discover authentic recipes from cuisines around the world.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils, the cooled mushroom mixture, breadcrumbs, Parmesan cheese, beaten egg, 2 tbsp parsley, 1 tsp oregano, 0.25 tsp salt, and 0.25 tsp black pepper.
Mix well until everything is evenly combined. You can mash the lentils slightly with a fork for better binding.
Roll the mixture into 16 evenly-sized balls (about 1.5 inches each) and place them on the prepared baking sheet.
4
Bake the meatballs
Bake for 20 minutes, flipping them halfway through, until they are firm and lightly browned.
This step helps them hold their shape in the sauce.
5
Make the fresh marinara sauce
While the meatballs bake, bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch for 1 minute. Transfer to an ice bath, then peel and roughly chop the tomatoes.
In a large pot or Dutch oven, heat the remaining 1 teaspoon of olive oil over medium heat.
Add the remaining garlic (2 cloves) and cook for 30 seconds until fragrant.
Add the chopped fresh tomatoes, the remaining 0.5 tsp oregano, 0.25 tsp salt, and 0.25 tsp black pepper.
Bring the sauce to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally, until it thickens. Use a spoon to break up larger tomato pieces.
6
Combine and serve
Gently add the baked veggie meatballs to the simmering marinara sauce.
Reduce the heat to low, cover, and let them simmer in the sauce for at least 10 minutes to absorb the flavors.
Serve 4 meatballs per person with a generous portion of sauce, garnished with the remaining fresh parsley.
Pro Tips
1For better binding, you can pulse about half of the lentil and mushroom mixture in a food processor a few times before mixing.
2Don't overcrowd the pan when baking the meatballs; use two baking sheets if necessary to ensure they brown evenly.
3The meatballs are delicate, so handle them gently when adding them to the sauce.
4For extra flavor, add a pinch of red pepper flakes or a fresh basil sprig to the marinara sauce while it simmers.
5These meatballs are great for meal prep. They can be stored in the sauce in the refrigerator for up to 4 days.
Recipe Variations
vegan
Vegan
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and omit the Parmesan cheese or use a nutritional yeast for a cheesy flavor.
gluten free
Gluten free
Use certified gluten-free breadcrumbs or an equal amount of almond flour instead of regular breadcrumbs.
high protein
High protein
Add 1/4 cup of crumbled firm tofu or cooked quinoa to the meatball mixture for an extra protein boost.
quick
Quick
Use a high-quality store-bought marinara sauce made with fresh ingredients to save time on making the sauce from scratch.
Health Benefits
✨
Excellent Source of Plant-Based Protein
Lentils are a powerhouse of protein, which is essential for muscle repair, growth, and overall body function.
🌾
Rich in Dietary Fiber
The combination of lentils, mushrooms, and whole wheat breadcrumbs provides significant fiber, promoting digestive health and stable blood sugar levels.
❤️
Heart-Healthy Lycopene
Cooking fresh tomatoes increases the bioavailability of lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers.
✨
Packed with Vitamins and Minerals
This dish is a good source of iron from lentils, B-vitamins from mushrooms, and Vitamin C from tomatoes, supporting energy levels and immune function.
Frequently Asked Questions
Is Veggie Meatballs with Marinara Sauce healthy?
Yes, this dish is very healthy. It's packed with plant-based protein and fiber from lentils and mushrooms. The homemade sauce from fresh tomatoes is rich in vitamins and antioxidants like lycopene, and it's low in sodium compared to store-bought versions.
How many calories are in these Veggie Meatballs?
A serving of 4 veggie meatballs with marinara sauce contains approximately 300-350 calories, making it a nutritious and satisfying main course.
Can I freeze these veggie meatballs?
Absolutely! You can freeze the baked meatballs before adding them to the sauce. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. You can also freeze them in the sauce. They will last for up to 3 months.
Why are my veggie meatballs falling apart?
This can happen if the mixture is too wet or not bound well enough. Ensure you drain the lentils well and cook the mushrooms until their moisture has evaporated. Mashing some of the lentils helps create a stickier base. Chilling the mixture for 30 minutes before rolling can also help them hold their shape.
