Lentil Meatballs

There’s nothing I love more than good ol’ lentil meatballs. There are so many possibilities for what you can do with them. And, once they’re made up, there are so many ways you can use them. Whether they’re in a pasta sauce or thrown on a bed of rice with a yummy sauce, these lentil meatballs are seriously a dream. That’s why I think you’ll love this Sticky Sesame Lentil Meatball recipe.

❤️ Why You’ll Love These Lentil Meatballs

• Incredibly Versatile: Make a different sauce if you’re not into the sticky sesame, throw them into a pasta dish, whatever you wish.
• Quick & Easy: The prep time is only 15 minutes for these bad boys and they’re surprisingly simple to make.
• Protein-Packed: With the help of peanuts and lentils, these meatballs are protein-packed and incredibly filling.

🍲 Ingredients

Raw Peanuts – Peanuts are a low-cost superfood that delivers significant health benefits. With just a handful of peanuts, you’re getting a load of nutrients, vitamins, and minerals. They can even help decrease your risk of cancer, heart disease, diabetes, and cognitive decline. A one-ounce serving provides 7 grams of protein, 19 vitamins and minerals, healthy fats, and fiber.

Cooked Lentils – Lentils provide plant-based protein, fiber, and essential minerals while creating the perfect base for these meatballs. They’re naturally filling and help create the ideal texture when combined with peanuts. Lentils are also budget-friendly and cook quickly, making them perfect for weeknight meal preparation.

👩‍🍳 How to Make Lentil Meatballs

1. In a medium-sized mixing bowl, combine all the sauce ingredients, stir till well combined, and set aside.

2. In a food processor, process the peanuts till a ground meat-like texture is achieved, then set aside.

3. In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes.  Stirring frequently to prevent burning.

4. To the pot, add salt and pepper.  Stir till all the onions and garlic are coated with the seasoning.  Cook down the onions for 5 minutes before adding the lentils, chickpeas, or rice to the pot.

5. Remove the lentil mixture from the pot and gently pulse in the same food processor (you can also use a hand blender) till a crumble develops.

6. Transfer the lentil mixture to a medium-sized mixing bowl. To the bowl, add the peanuts and the remaining ingredients. Stir till well combined.  Set ahead in the fridge for at least 30 minutes.

7. Preheat the oven to 400F and line a baking sheet with parchment paper.

8. Once cooled, you now form “meatballs”. I used a 1 1/2 tbsp. ice cream scoop to measure the size. I then rolled them and placed them on the baking sheet.  Cook them for 35-40 minutes total, flipping and turning at least twice to avoid any burning. At the halfway mark, remove the “meatballs” and lightly coat with 1/4 of the sauce. Just before the balls are completely cooked.  Add another 1/4 of the sauce to the “meatballs” and cook for the remaining 5 minutes.

9. Serve these vegan meatballs with white rice, sesame seeds, green onions, and as much sauce as desired.

🪄 Tips and Tricks

• Resting Time: Don’t skip the 30-minute refrigeration step – it helps the mixture bind properly for better meatballs.
• Oil-Free Option: Use 3-4 tablespoons water or vegetable stock instead of olive oil for oil-free cooking.
• Gluten-Free: Use gluten-free panko and gluten-free hoisin sauce if needed for dietary restrictions.
• Sauce Timing: Adding sauce in stages prevents burning while building layers of flavor throughout cooking.

🗒 Substitutions

• Nuts: Almonds or walnuts can substitute for peanuts, though peanuts provide the most authentic Asian flavor profile.
• Legumes: Chickpeas or rice work instead of lentils for different textures and flavors.
• Sauce: Any Asian-inspired sauce works if you prefer different flavors – teriyaki, sweet and sour, or peanut sauce all work beautifully.
• Sweetener: Maple syrup, brown sugar, or agave can replace honey for vegan versions.

🗒 Best served with

• Plant Based Kimchi Fried Rice
• Asian-Inspired Broccoli Salad Recipe
• Veggie Stir Fried Noodles
• Spiralized Cucumber Salad

👝 How to Store Leftovers

Place lentil meatballs in a tightly sealed container in the fridge for up to one week. You can also bake, seal, and store in the freezer for up to 2 months. For unbaked meatballs, store in freezer for up to 2 months and cook from frozen at 400°F for 1 hour until golden.

🤔 Common Questions

Lentil Meatballs

5 from 1 vote

🟤 These Lentil Meatballs with sticky sesame sauce are protein-packed plant-based perfection! So easy to make and meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Vegan Meals

Cuisine Chinese Cuisine Inspired

Servings 12 -14 Meatballs

Calories 131 kcal

Ingredients

  

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For the Vegan Meatballs:

• 2 tbsp. Olive oil
• 1 small white onion finely chopped
• 4 garlic cloves finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chickpeas rice, or lentils
• 1/2 cup panko
• 1 cup unsalted peanuts pulsed in food processed till ground meat is achieved, should take around 15 seconds

For the Sauce:

• 2 tbsp. sesame oil (you can also use spicy sesame oil
• 1/4 cup soy sauce
• Juice of 2 large oranges around 1/2 cup orange juice
• 3 tbsp. hoisin sauce
• 4 tbsp. honey or maple syrup
• 3 tbsp. rice wine vinegar
• 1 tsp red pepper chili flakes

Serve with:

• 2 cups cooked white rice
• sesame seeds as desired
• finely chopped green onion as desired

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Instructions

 

• In a medium-sized mixing bowl, combine all the sauce ingredients, stir till well combined, and set aside.
• In a food processor, process the peanuts till a ground meat-like texture is achieved, then set aside.
• In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes.  Stirring frequently to prevent burning.
• To the pot, add salt and pepper.  Stir till all the onions and garlic are coated with the seasoning.  Cook down the onions for 5 minutes before adding the lentils, chickpeas, or rice to the pot.
• Remove the lentil mixture from the pot and gently pulse in the same food processor (you can also use a hand blender) till a crumble develops.
• Transfer the lentil mixture to a medium-sized mixing bowl. To the bowl, add the peanuts and the remaining ingredients. Stir till well combined.  Set ahead in the fridge for at least 30 minutes.
• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Once cooled, you now form “meatballs”. I used a 1 1/2 tbsp. ice cream scoop to measure the size. I then rolled them and placed them on the baking sheet.  Cook them for 20-30 minutes total, flipping and turning at least twice to avoid any burning.
• NOTE: if you have a strong oven, please check on them at 20 minutes.  If you have an oven that needs a bit more love… you may need to cook them for 40 minutes.  Each oven is different.  I cooked mine for 35 minutes and it worked perfectly.
• At the halfway mark, remove the “meatballs” and lightly coat with 1/4 of the sauce. Just before the balls are completely cooked.  Add another 1/4 of the sauce to the “meatballs” and cook for the remaining 5 minutes.
• Serve with white rice, sesame seeds, green onions, and as much sauce as desired.

Video

Notes

Storage: Place the balls in a tightly sealed container in the fridge for up to one week. You can also, bake, seal and store in the freezer for up to 2 months.  You can also premake, not bake and store in the freezer for up to two months.  Cook them in a preheated 350F oven on a parchment-lined baking sheet for 30 minutes or until golden. Make sure you flip and move to avoid burning.

Pre-make: If you want to premake the recipe I suggest making the recipe up till the baking step.  Have them rolled and prepped in the fridge before baking.  You can do this up to 48 hours in advance.

Servings: This recipe serves 4 as a main meal but around 6 as an appetizer.

Oil: If you prefer to make this recipe oil-free, then simply use water or vegetable stock to cook/steam the ingredients like the onions/garlic and peanuts. I recommend 3-4 tbsp. water or stock to replace the 1 tbsp. olive oil.

Gluten-Free: If needed, use gluten-free panko and gluten-free hoisin.

Nutrition

Serving: 14 | Calories: 131kcal | Carbohydrates: 15.2g | Protein: 3.2g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 1.7g | Sodium: 357.3mg | Fiber: 1.2g | Sugar: 8.3g

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