Lentil and Rice Meatballs

Name: Lentil and Rice Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) brown or green lentils, cooked, drained and cooled; ¾ cup (140 g) long-grain white or brown rice, cooked, cooled to room temperature; ½ cup (50 g) panko or regular breadcrumbs; 1 whole (80 g) yellow or white onion, small, finely minced; 2 cloves (10 g) garlic cloves, minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1½ teaspoon (3 g) ground cumin; 1 teaspoon (2 g) ground coriander; ¾ teaspoon (1½ g) smoked paprika; ¼ teaspoon (½ g) cayenne pepper (optional); ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 whole (50 g) large egg, lightly beaten; 2 tablespoon (30 ml) neutral cooking oil (olive or vegetable)

From the MyKitchenBank Kitchen

Hearty, protein-rich meatballs made from cooked lentils, rice, and aromatic Middle Eastern spices. Bound with breadcrumbs and egg, these baked meatballs are crispy on the outside and tender within. Serve with yogurt sauce, over rice, or nestled in pita bread for a satisfying vegetarian meal.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 16–18 meatballs (4 servings as main course, 6–8 as appetizer)

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Steps

Before you start

Preheat the oven to 400 °F (200 °C)
Have all spices measured and ready
Line a baking sheet with parchment paper or lightly oil it
If using canned lentils, drain and rinse thoroughly

1
Combine dry ingredients
- In a large mixing bowl, combine the cooked lentils, rice, panko breadcrumbs, cumin, coriander, smoked paprika, salt, and black pepper.
- If using cayenne for heat, add it now.
- Stir with a fork or wooden spoon until evenly distributed.
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Ready when: spices are evenly distributed throughout the mixture
Tip: Measure spices carefully—they drive the flavor of these meatballs.
2
Add aromatics and binder
- Add the minced onion, garlic, finely chopped parsley, and beaten egg to the lentil mixture.
- Using your hands or a fork, mix gently but thoroughly until all ingredients are incorporated and the mixture holds together when squeezed.
- The texture should resemble coarse ground meat.
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Ready when: mixture is cohesive and holds together when squeezed
Tip: Don't overmix or the meatballs will become dense; mix just until combined.
3
Chill the mixture
- Cover the bowl and refrigerate the mixture for 15 minutes.
- This helps the meatballs hold their shape during baking and improves their texture.
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Tip: Do not skip this step—cold mixture is much easier to form into balls.
4
Form meatballs
- Remove the mixture from the refrigerator.
- Using slightly wet hands (to prevent sticking), roll the mixture into balls about 1.5 inches (4 cm) in diameter.
- You should make 16–18 meatballs.
- Arrange them on the oiled or parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: all meatballs are formed and evenly spaced on the baking sheet
Tip: Keep a small bowl of water nearby to rewet your hands as you work—this prevents sticking.
5
Brush with oil
- Lightly brush or drizzle the neutral oil over all the meatballs, turning them gently to coat all sides.
- This helps them brown and crisp in the oven.
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Ready when: all meatballs are lightly coated with oil
Tip: Use a pastry brush or your fingertips for even coverage without excess oil.
6
Bake the meatballsOven 400°F / 205°C
- Place the baking sheet in the preheated 400 °F (200 °C) oven on the middle rack.
- Bake for 22–25 minutes, stirring or rotating the pan halfway through (around the 12-minute mark) to ensure even browning.
- The meatballs are done when they are golden brown on the outside, firm to the touch, and heated through.
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Ready when: meatballs are golden brown and firm when gently pressed
Tip: Do not open the oven door in the first 12 minutes—this keeps the heat steady for even cooking.
7
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 2–3 minutes before serving.
- They will firm up slightly as they cool.
- Serve warm with yogurt sauce, tahini dressing, or over steamed rice and roasted vegetables.
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Tip: Transfer meatballs to a plate with tongs to prevent them from breaking apart.

Good to know

Tips

Ensure lentils and rice are fully cooked but not mushy; overcooked grains will make the mixture too wet. If your cooked mixture feels sticky, add 1–2 extra tablespoons of breadcrumbs and stir well.
For extra moisture and richness, serve with a simple yogurt-tahini sauce: whisk together ½ cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, salt, and pepper.
These meatballs are naturally vegan if you replace the egg with 3 tablespoons aquafaba (liquid from a can of chickpeas) whisked with 1 teaspoon cornstarch. The result will be slightly softer but still delicious.
For a spicier kick, increase cayenne to ½ teaspoon or add a pinch of red pepper flakes to the mixture. Taste and adjust spices before forming meatballs.

Make ahead

Prepare the meatball mixture (through step 3) up to 1 day ahead. Cover and refrigerate. Form and bake on the day of serving, allowing an extra 5 minutes of baking time if baking from cold.

Storage & reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat refrigerated meatballs in a 350 °F (175 °C) oven for 8–10 minutes, or from frozen at 350 °F for 15–18 minutes, until heated through.

Substitutions

long-grain white or brown rice, cooked → cooked quinoa or millet (same weight). Creates a slightly nuttier flavor and adds variety; work with any grain you have on hand.
panko or regular breadcrumbs → crushed walnuts or almonds (50 g), finely ground. Adds richness and improves texture; use a food processor to achieve fine crumbs.
fresh flat-leaf parsley → fresh mint or a mix of mint and cilantro (15 g total). Shifts the flavor profile to brighter, more herbaceous notes.
ground cumin → ground fennel or 1 teaspoon additional coriander. Fennel adds anise undertones; coriander-forward mixes are also delicious.