Vegan Smoky Lentil Meatballs (Print)

Smoky lentil balls in marinara sauce served atop light zucchini noodles for a savory, plant-based meal.

# Ingredients:

→ Lentil Meatballs

01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Marinara Sauce

16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes
24 - Salt and pepper to taste

→ Zucchini Noodles

25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine ground flaxseed with water and allow to rest for 5 minutes until thickened.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 3 minutes until softened.
03 - Transfer cooked lentils, sautéed onion and garlic, oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and pepper into a food processor. Pulse until mixture holds together with some texture remaining.
04 - Shape mixture into 16 golf ball-sized meatballs and place on prepared baking sheet. Bake for 20 to 22 minutes, flipping halfway through, until golden and firm.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion and garlic for 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
06 - Heat olive oil in a large skillet over medium-high heat. Add spiralized zucchini with a pinch of salt and sauté for 2 to 3 minutes until tender. Drain excess liquid.
07 - Add baked lentil meatballs to marinara sauce and simmer for 5 minutes to warm through.
08 - Divide zucchini noodles among serving plates. Top with lentil meatballs and spoon marinara sauce over each portion.

# Expert Tips:

01 -
  • These meatballs are hearty enough to feel genuinely satisfying without relying on processed mock meats.
  • The smoky spice blend creates layers of flavor that make you slow down and actually taste each bite.
  • Zucchini noodles keep the dish light while the marinara and meatballs provide all the comfort you're after.
  • It comes together in about an hour, making weeknight dinner feel intentional rather than rushed.
02 -
  • Don't skip draining your lentils thoroughly or the meatball mixture becomes a sticky mess that refuses to hold its shape.
  • The flax egg genuinely matters—it's what keeps these from falling apart in the oven, so mix it and let it sit the full 5 minutes.
  • Zucchini releases water when cooked, so if you're not careful, you'll end up with a watery plate; sauté briefly and drain any excess liquid that accumulates.
  • Taste the marinara sauce and adjust seasonings before adding the meatballs; it's much easier to fix then than later.
03 -
  • If you want extra smokiness without more paprika, add just a tiny drop of liquid smoke directly to the meatball mixture—but start with less than you think you need.
  • Pulse your food processor gently; over-processing turns the meatballs dense and gluey instead of keeping them tender and slightly rustic.
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