Easy Baked Vegan Lentil Meatballs

These Easy Baked Vegan Lentil Meatballs are savory, herby, slightly spicy, and surprisingly satisfying for such a simple combination of pantry ingredients. Brown lentils and oats form the base, while tomato paste, tamari, garlic, oregano, thyme, and basil bring plenty of flavor. I bake them instead of frying, which keeps the process straightforward and gives the outside a nicely browned finish while the centers stay tender.

They are also wonderfully flexible. Serve them with marinara and pasta, tuck them into a sandwich, add them to grain bowls, or simply dunk them into your favorite sauce.

Try my Vegan ‘Meatballs’ in Tomato Sauce recipe.

Why You’ll Love This Recipe

• Made with everyday ingredients: Lentils, oats, onion, garlic, and pantry seasonings do most of the work.
• Baked rather than fried: Just shape them, brush with oil, and let the oven handle the rest.
• Plant-based: Completely meat-free and dairy-free.
• Plenty of savory flavor: Tomato paste, tamari, herbs, garlic, and red pepper flakes keep things interesting.
• Great for meal prep: Make a batch and use them throughout the week.
• Freezer friendly: Both cooked and uncooked meatballs can be frozen.
• Versatile: Pasta, bowls, wraps, sandwiches, and dipping sauces all work.
• Good texture: Ground oats bind the lentils without turning the mixture into a completely smooth paste.

Try my Easy Vegan Tofu Meatballs recipe.

What You’ll Need to Make Vegan Lentil Meatballs

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 3 garlic cloves, minced and divided
• 2.8 ounces (80 g) rolled oats
• 14 ounces (400 g) cooked brown lentils, or approximately 2 cans, drained and rinsed as needed
• 2 tablespoons tomato paste
• 1 tablespoon tamari
• 1½ teaspoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes, or to taste
• ½ teaspoon sea salt, or to taste
• ½ teaspoon black pepper, or to taste

What You’ll Need to Do

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Yield: About 24 meatballs

1. Start by heating your oven to 400°F (200°C).
2. Lightly grease a baking sheet or oven-safe skillet so the meatballs don't stick.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat.
4. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
5. Add 2 minced garlic cloves and cook for another minute. Once the kitchen starts smelling rather good, take the skillet off the heat.
6. Add the rolled oats to a food processor.
7. Process the oats until they resemble a coarse flour.
8. Add the remaining raw garlic clove, cooked lentils, tomato paste, tamari, red wine vinegar, oregano, thyme, basil, red pepper flakes, salt, and black pepper.
9. Add the cooked onion and garlic mixture.
10. Pulse everything together several times.
11. Stop once the ingredients hold together but still have some visible texture. Don't keep blending until you've made lentil paste.
12. Taste the mixture and adjust the salt, pepper, herbs, or chili if needed.
13. Scoop out small portions and roll them between your hands into walnut-sized balls.
14. You should get approximately 24 meatballs.
15. Arrange them on the prepared baking sheet, leaving a little space between each one.
16. Brush or lightly spray the meatballs with the remaining 1 tablespoon olive oil.
17. Bake for approximately 24 minutes.
18. Carefully turn the meatballs halfway through cooking so they brown more evenly.
19. Once firm and lightly browned, remove them from the oven.
20. Let them rest for a few minutes before serving. They firm up slightly as they cool.
21. Serve with your favorite sauce, pasta, grains, vegetables, or however else you like.

Try my Vegan Mushroom Stroganoff recipe.

Easy Ingredient Swaps

Brown lentils: Green lentils work well because they also hold their shape after cooking.

Rolled oats: Quick oats can work, although they may require slightly less processing.

Tamari: Regular soy sauce works if gluten isn't a concern.

Red wine vinegar: Apple cider vinegar or balsamic vinegar can work in a pinch.

Olive oil: Avocado oil or another neutral cooking oil can be substituted.

Red pepper flakes: Leave them out for a completely mild version.

Try my Mason Jar Thai Crunch Salad recipe.

Some Twist and Tweak Ideas

Add nutritional yeast for a cheesier, more savory flavor.

Mix in smoked paprika for a smoky variation.

Add chopped fresh parsley.

Use Italian seasoning instead of the individual dried herbs.

Add finely chopped mushrooms to the onion mixture.

Mix in a little Dijon mustard.

Add fennel seeds for an Italian sausage-style flavor.

Increase the red pepper flakes if you like things spicy.

Add lemon zest for a brighter finish.

Try my Vegan Pesto Zoodle Bowl recipe.

Some Helpful Tips

Drain the lentils thoroughly. Too much moisture can make the mixture soft and difficult to shape.

Don't over-process the mixture. A little texture makes the finished meatballs much more appealing.

Process the oats first. This creates a better binder and helps everything hold together.

Keep the meatballs similar in size. They'll cook more evenly.

If the mixture feels too wet: Add another tablespoon or two of ground oats.

If it feels too dry: Add a teaspoon of water, vegetable broth, or olive oil at a time.

Let them rest after baking. They become firmer after a few minutes out of the oven.

Try my Herby Green Risotto recipe.

Why Lentils and Oats Work So Well Together

Lentils provide the bulk and soft interior of these meatballs, but they need something to help everything stay together.

That's where the oats come in.

Grinding them into a coarse flour allows them to absorb excess moisture and bind the lentils without needing eggs or breadcrumbs.

The result is a meatball that stays tender inside while holding its shape well enough for pasta, sandwiches, and bowls.

Some Budget-Friendly Tips

Use dried brown lentils instead of canned ones when you have time. They're usually much cheaper per serving.

Store-brand rolled oats work perfectly.

Buy dried herbs in larger containers if you use them regularly.

Tomato paste in a tube is convenient, but canned tomato paste is usually cheaper.

Use regular soy sauce instead of tamari if gluten isn't a concern.

Make a double batch and freeze half, which can save both time and money later.

Some Serving Ideas

Serve these Vegan Lentil Meatballs with:

• Marinara sauce
• Spaghetti or another pasta
• Tomato sauce and polenta
• Mashed potatoes
• Brown rice
• Quinoa
• Grain bowls
• Roasted vegetables
• Salad
• Garlic bread
• Vegan meatball subs
• Pita bread and hummus
• Creamy dairy-free sauces
• Spicy tomato sauce

For a classic option, I like serving them over spaghetti with plenty of tomato sauce.

Great for Meal Prep

These lentil meatballs are especially useful for meal prep because they work with so many different meals.

Bake a batch, refrigerate them, and use them with pasta one day, a grain bowl the next, and perhaps a wrap or sandwich later in the week.

They're also easy to portion. With around 24 meatballs, each serving works out to approximately 6 meatballs.

Some Storage and Reheating Tips

Store cooked lentil meatballs in an airtight container in the refrigerator for up to 5 days.

Reheat them in a 350°F (175°C) oven until warmed through.

You can also microwave individual portions, although the outside will be softer.

If serving them with sauce, reheating them gently in the sauce works particularly well.

For freezing, arrange cooked or uncooked meatballs on a tray and freeze until firm.

Transfer them to a freezer-safe container or bag and store for up to 3 months.

Thaw overnight in the refrigerator before cooking or reheating.

Final Thoughts

These Easy Baked Vegan Lentil Meatballs are one of those recipes that prove you don't need anything complicated to make a versatile plant-based meal.

Lentils give them substance, oats help everything hold together, and the combination of garlic, tomato paste, tamari, herbs, and chili brings plenty of savory flavor.

Bake a batch, pick your favorite sauce, and you've got a recipe that can work its way into pasta dinners, meal-prep bowls, sandwiches, and plenty more.