Vegan Meatballs

Vegan Italian Lentil Quinoa MeatBalls

These delicious vegetarian meatballs are packed full of lentils and quinoa! They have the perfect texture and will please any meat eater! Vegan, plant-based, nut-free, soy-free.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 202kcal
Author Stacey Eckert



  • Preheat the oven to 375 degrees. 
  • Cook the quinoa and lentils separately, set aside. 
  • Combine flaxseed and water in a small bowl, stir to combine and put it in the fridge to set up for 10 minutes.
  • Blend the sunflower seeds to a fine powder.
  • Add the cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper, and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mixture too much. 
  • Pour the flax egg into the mixture and pulse it a few more times to mix it in. 
  • The mixture will be slightly sticky. I've found that the easiest way to mold the meatballs is to roll a heaping spoonful of the mixture in between your two palms. Form the mixture into 10-12 golfball-sized (or 24 mini) "meatballs."
  • Place the lentil meatballs on a parchment lined tray and bake for 15-20 (flipping once halfway through) or until both sides are lightly browned. 
  • Serve "meatballs" over pasta or zucchini noodles with your favorite marinara sauce.


  • Optional: Right before baking the meatballs, you can brush a light layer of olive oil over each meatball to give them a little more color while roasting. 


Serving: 1cup | Calories: 202kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Sugar: 2g