Vegetarian meatballs

Prep: 20 mins
Cook: 10 mins
Vegetarian meatballs
A fantastic alternative to meat, these vegetarian meatballs will become a family favourite.

1 tsp olive oil, plus extra for drizzling

1 medium onion, very finely chopped

2 cloves garlic, crushed

½ tbsp dried oregano

400g cooked lentils

3 tbsp tomato puree

Dash of soy sauce

2 eggs, beaten

½ tub or 125g Ricotta (or Greek yogurt)

120g breadcrumbs

Salt and freshly ground pepper

60g grated Parmesan cheese (or vegetarian alternative)

Heat the oven to 190°C / 375°F / Gas Mark 5. Line a baking tray with parchment paper.

Sauté the onions gently in olive oil for 5 mins until translucent, then add the garlic and oregano and cook for a further 2 mins. Don't let the mixture brown.

Remove pan from the heat and allow mixture to cool.

Place lentils, tomato puree, soy sauce and a drizzle of olive oil in a food processor and pulse until smooth.

Add the beaten eggs and ricotta to the food processor and pulse until combined.

In a large mixing bowl add the lentil puree and the onion mixture from your pan, the parmesan and 3/4 of the breadcrumbs, salt and pepper and combine with your hands.

Shape the mixture into meatballs. Roll the meatballs in the remaining breadcrumbs.

Place the meatballs on a baking sheet, drizzle with olive oil and bake for about 12-15 minutes, turning once.


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables, Lentils

Recipe Type
Dinner, Family Dinners, Healthy, Lunch Box, Pasta/Noodles, Vegetarian

Special Info

Level of Difficulty

These meatballs can be eaten with pasta, a good tomato sauce and topped with torn basil leaves. Another great way to use them is in the school lunch boxes or sliced into sandwiches.
For a gluten free version of this recipe, simply use gluten-free bread.

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