Lentil Mushroom Meatballs – A Plant-Based Twist on Comfort Food
When it comes to comfort food, few dishes are as satisfying as a plate of hearty meatballs. But what if you could enjoy the same cozy, flavorful experience without the meat? That’s where lentil mushroom meatballs come in. These plant-based meatballs are savory, protein-rich, and packed with wholesome ingredients that make them a perfect choice for vegans, vegetarians, or anyone looking to cut back on meat.
Lentils and mushrooms are a powerhouse pairing — the lentils provide protein and structure, while mushrooms add moisture, umami, and a meaty texture. Together, they form the base for meatballs that are not only delicious but also nourishing. They hold their shape beautifully, taste fantastic with pasta, rice, or veggies, and are versatile enough for a cozy weeknight dinner or a crowd-pleasing appetizer.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Cooked brown lentils | 1 cup | 230 kcal |
| Mushrooms (cremini or white, finely chopped) | 1 cup | 15 kcal |
| Rolled oats (blended into flour) | ½ cup | 150 kcal |
| Onion (finely diced) | ½ cup | 25 kcal |
| Garlic (minced) | 3 cloves | 12 kcal |
| Soy sauce or tamari | 1 tbsp | 10 kcal |
| Olive oil (for sautéing) | 1 tbsp | 120 kcal |
| Ground flaxseed (mixed with 3 tbsp water) | 1 tbsp | 37 kcal |
| Italian seasoning | 1 tsp | 5 kcal |
| Salt & black pepper | To taste | 0 kcal |
Step-by-Step Cooking Instructions
- Prep the flax egg – In a small bowl, mix ground flaxseed with 3 tablespoons of water. Set aside for 5 minutes until it thickens.
- Cook the aromatics – Heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Sauté until softened and most of the liquid has evaporated, about 6–8 minutes.
- Mix the base – In a food processor, combine cooked lentils, sautéed mushroom mixture, oats, soy sauce, Italian seasoning, salt, and pepper. Pulse until well combined but not completely smooth (you want some texture).
- Add binder – Stir in the flax egg until everything is well incorporated. If the mixture feels too wet, add a bit more oat flour.
- Shape the meatballs – Scoop about 2 tablespoons of the mixture and roll into balls. Place on a parchment-lined baking sheet.
- Bake or pan-fry –
- Bake: Preheat oven to 375°F (190°C) and bake for 25–30 minutes, flipping halfway through.
- Pan-fry: Heat a little oil in a skillet and cook until golden brown on all sides, about 8–10 minutes.
- Serve warm – Pair with your favorite pasta, grain bowl, or dipping sauce.
Tips for Customizing the Recipe
- Make it gluten-free: Use gluten-free oats and tamari instead of soy sauce.
- Boost the flavor: Add chopped fresh parsley, basil, or even sun-dried tomatoes to the mixture.
- Crispier texture: Pan-fry after baking for extra crunch.
- Spice it up: Add red pepper flakes or smoked paprika for a bolder flavor.
- Meal prep: These freeze beautifully — bake them first, let cool, and store in freezer-safe bags for up to 2 months.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 151 kcal |
| Protein | 8 g |
| Fat | 6 g |
| Carbohydrates | 19 g |
| Fiber | 6 g |
| Sugar | 2 g |
Serving Suggestions
- Classic style: Serve with spaghetti and marinara sauce.
- Mediterranean bowl: Pair with couscous, roasted veggies, and tahini sauce.
- Appetizer idea: Skewer the meatballs and serve with a yogurt-based dip or hummus.
- Lunch prep: Add to wraps, pitas, or grain bowls for easy on-the-go meals.
Lentil Mushroom Meatballs – A Plant-Based Twist on Comfort Food
Course: Recipes4
servings30
minutes30
minutes151
kcalIngredients
1 cup cooked brown lentils (230 kcal)
1 cup mushrooms, finely chopped (15 kcal)
½ cup rolled oats, blended into flour (150 kcal)
½ cup onion, finely diced (25 kcal)
3 cloves garlic, minced (12 kcal)
1 tbsp soy sauce or tamari (10 kcal)
1 tbsp olive oil (120 kcal)
1 tbsp ground flaxseed + 3 tbsp water (37 kcal)
1 tsp Italian seasoning (5 kcal)
Salt & black pepper, to taste
Directions
- Prepare flax egg by mixing ground flaxseed with water and set aside.
- Heat olive oil in a skillet, sauté onion, garlic, and mushrooms until softened and liquid is gone (6–8 minutes).
- In a food processor, combine cooked lentils, mushroom mix, oats, soy sauce, seasoning, salt, and pepper. Pulse until combined but slightly textured.
- Stir in the flax egg. If mixture feels too wet, add more oat flour.
- Roll into balls (about 2 tbsp each) and place on a lined baking sheet.
- Bake at 375°F (190°C) for 25–30 minutes, flipping halfway, or pan-fry in a little oil until golden brown.
- Serve warm with pasta, grain bowls, or dipping sauce.
Recipe Video
Notes
- For the best texture, don’t overblend the mixture — leave a little chunkiness for a “meatier” bite.
If your mixture feels too soft, chill it in the fridge for 20–30 minutes before rolling into balls.
FAQs
1: Do lentil mushroom meatballs taste like real meat?
They don’t taste exactly like beef, but the mushrooms add a rich umami flavor and meaty texture, while the lentils give them heartiness and protein. Together, they create a savory bite that’s very satisfying.
2: Can I make lentil mushroom meatballs without a food processor?
Yes! Simply mash the lentils with a fork or potato masher and finely chop the mushrooms, then mix everything together by hand. The texture will be a little chunkier but still delicious.
3: Are these meatballs gluten-free?
They can be! Just use gluten-free oats and replace soy sauce with tamari or coconut aminos.
4: Can I freeze lentil mushroom meatballs?
Absolutely. After baking, let them cool completely and freeze in an airtight container or freezer bag for up to 2 months. Reheat in the oven or skillet for best results.
5: What sauces go well with lentil mushroom meatballs?
They pair beautifully with classic marinara, creamy tahini sauce, pesto, or even a spicy tomato chili sauce depending on your flavor preference.
Conclusion
Lentil mushroom meatballs prove that plant-based meals can be just as hearty and flavorful as their meat-based counterparts. With a satisfying texture, rich umami flavor, and loads of versatility, they’re a perfect dish for weeknight dinners, meal prepping, or entertaining. Once you try these nutrient-packed meatballs, you’ll see why they’re a favorite among both vegans and meat-eaters alike.
