Beef and Lentil Meatballs

Name: Beef and Lentil Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) ground beef (80/20 blend); 1 cup (200 g) cooked lentils, drained, cooled to room temperature; ½ cup (50 g) panko breadcrumbs; 1 large egg, beaten; ½ medium (90 g) yellow onion, finely minced; 2 cloves (6 g) garlic, minced; 1 tsp (6 g) salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (1 g) paprika; 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

Tender, flavorful meatballs made with ground beef and cooked lentils, bound together with breadcrumbs, onion, and egg. Baked until golden, these meatballs are substantial enough to serve with pasta, rice, or as appetizers. The lentils add earthiness and stretch the beef further, making them budget-friendly without sacrificing taste or texture.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 20–24 meatballs (4 servings as a main course)

Save to My Kitchen Jump to recipe

Steps

Before you start

Cook lentils ahead if not already cooked; they should be tender but hold their shape (about 20 minutes if starting from dry)
Preheat oven to 400°F (200°C)
Line a 9×13-inch (23×33 cm) baking sheet with parchment paper

1
Mix meatball base
- In a large bowl, combine 1 lb (450 g) ground beef, 1 cup (200 g) cooked cooled lentils, 0.5 cup (50 g) panko breadcrumbs, 1 beaten egg, 0.5 medium (90 g) finely minced onion, 2 minced garlic cloves (6 g), 1 tsp (6 g) salt, 0.5 tsp (1 g) freshly ground black pepper, and 0.5 tsp (1 g) paprika.
- Stir gently with a fork or wooden spoon until just combined—do not overmix or the meatballs will become dense and tough.
+ Show details− Hide details
Ready when: mixture is evenly combined with no dry flour pockets visible
Tip: Avoid squeezing or compressing the mixture; gently folding is key to light, tender meatballs.
2
Shape meatballs
- Using a spoon or 1-tbsp ice cream scoop, portion the mixture into 20–24 equal balls (about 1 to 1.25 inches/2.5–3 cm in diameter).
- Place each meatball on the parchment-lined baking sheet, spacing them about 0.5 inch (1 cm) apart.
- Lightly drizzle or brush with 1 tbsp (15 ml) olive oil, rolling each meatball to coat all sides.
+ Show details− Hide details
Ready when: all meatballs are formed and evenly spaced on the sheet
Tip: Using a scoop ensures uniform size so they cook evenly; slightly wet hands help prevent sticking while shaping.
3
Bake meatballsOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven on the middle rack.
- Bake for 20–25 minutes, stirring or shaking the pan halfway through (around 12–13 minutes), until the meatballs are golden brown on all sides and cooked through.
+ Show details− Hide details
Ready when: meatballs are deep golden brown all over and a meat thermometer inserted in the center reads 160°F (71°C)
Tip: Stirring midway ensures even browning on all sides; don't skip this step for uniform color.
4
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 5 minutes.
- They will firm up slightly and become easier to serve or transfer.
- Serve hot with marinara sauce, over pasta or rice, or with a dipping sauce of your choice.
+ Show details− Hide details
Ready when: meatballs are firm and hold together when touched
Tip: If serving immediately, place directly on a warm plate or serving platter to keep heat.

Good to know

Tips

Do not overmix the raw mixture or the meatballs will be dense and tough. Combine ingredients just until no streaks remain.
Lentils should be fully cooked but not mushy—they should still hold their shape. This keeps the meatballs from becoming pasty.
For extra flavor, sauté the minced onion and garlic in 1 tbsp olive oil until fragrant (1–2 minutes) and cool before mixing in.
These meatballs pair beautifully with marinara, red pepper sauce, or even a simple sour cream and herb dip for appetizers.

Make ahead

Prepare the meatball mixture up to 1 hour ahead, cover, and refrigerate; this actually helps them hold together better. Shape and bake just before serving, or bake up to 2 hours ahead and reheat gently.

Storage & reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Freeze on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Reheat thawed meatballs in a 325°F (160°C) oven for 10–15 minutes, or warm in a sauce over gentle heat.

Substitutions

cooked lentils, drained → cooked chickpeas or finely chopped mushrooms (cooked and cooled). Chickpeas add a mild, slightly sweet flavor; mushrooms provide umami depth. Use the same amount by weight.
panko breadcrumbs → finely crushed crackers, rolled oats, or matzo meal. All work as binders; use the same amount. Oats give a slightly nuttier texture.
ground beef (80/20 blend) → ground lamb, ground turkey, or a 50/50 mix of beef and pork. Lamb is earthier; turkey is leaner. Beef-pork blend offers richness and traditional flavor.
paprika → Italian seasoning, smoked paprika, or cumin. Italian seasoning adds herbaceous warmth; smoked paprika adds depth; cumin brings an earthy note.