Vegan Lentil and Walnut Meatballs

Name: Vegan Lentil and Walnut Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (350 g) cooked lentils (canned or home-cooked), drained and patted dry if canned; 1 cup (100 g) walnuts, toasted lightly and finely chopped (about the size of lentils, not powdery); ½ cup (45 g) rolled oats (old-fashioned); 3 cloves (10 g) garlic cloves, minced; ½ medium onion (100 g) yellow onion, finely diced; 1 tablespoon (15 g) tomato paste; ¼ cup (30 g) panko breadcrumbs; 1 teaspoon (2 g) dried oregano; ½ teaspoon (1 g) dried basil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1½ teaspoons (3 g) lemon, zest finely grated; 2 tablespoons (30 ml) extra virgin olive oil, divided (1 tbsp for cooking aromatics, 1 tbsp for brushing the baking sheet); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Savory baked meatballs made with protein-rich cooked lentils and toasted walnuts, bound with oats and seasoned generously with garlic, oregano, basil, and lemon zest. These hold together beautifully when baked and are equally delicious served with marinara sauce, tahini drizzle, pasta, or crumbled into Mediterranean grain bowls. The texture is hearty but not dense, with distinct pieces of walnut and lentil visible throughout.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 12 meatballs (about 3 per serving)

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Ingredients

4 servings

1½ cups (350 g) cooked lentils (canned or home-cooked), drained and patted dry if canned
1 cup (100 g) walnuts, toasted lightly and finely chopped (about the size of lentils, not powdery)
½ cup (45 g) rolled oats (old-fashioned)
3 cloves (10 g) garlic cloves, minced
½ medium onion (100 g) yellow onion, finely diced
1 tablespoon (15 g) tomato paste
¼ cup (30 g) panko breadcrumbs
1 teaspoon (2 g) dried oregano
½ teaspoon (1 g) dried basil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
1½ teaspoons (3 g) lemon, zest finely grated
2 tablespoons (30 ml) extra virgin olive oil, divided (1 tbsp for cooking aromatics, 1 tbsp for brushing the baking sheet)
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

Large skillet (10–12 inches / 25–30 cm)
Large mixing bowl
Baking sheet (18×13 inches / 45×33 cm)
Parchment paper
Fork or wooden spoon
Measuring cups and spoons
Sharp knife or food processor for chopping

Steps

Before you start

Preheat oven to 375°F (190°C)
If using dried lentils, cook them first and cool to room temperature before starting
Line a large baking sheet with parchment paper
If your walnuts aren't pre-toasted, you'll toast them in step 1

1
Toast and prepare walnutsOven 375°F / 190°C
- If your walnuts aren't already toasted, spread them on the prepared baking sheet and toast in the preheated 375°F (190°C) oven for 3–5 minutes, shaking the sheet halfway through, until fragrant and lightly golden.
- Let cool for a minute, then finely chop into pieces about the size of the cooked lentils (you want texture, not powder).
- If using canned lentils, drain them well and pat dry with a clean towel; if using home-cooked lentils, let them cool completely.
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Ready when: Walnuts are fragrant and lightly golden; lentils are cool and dry
Tip: Don't over-toast—5 minutes is usually enough; over-roasted walnuts taste bitter
2
Soften garlic and onion
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, stirring often, until the onion is translucent and very soft and the garlic is fragrant, about 3–4 minutes.
- You should smell no sharp, raw garlic.
- Sprinkle a small pinch of salt over the mixture as it cooks.
- Transfer to a large mixing bowl and let cool for 1 minute while you prepare the remaining ingredients.
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Ready when: Onion is translucent and very soft; garlic aroma is sweet and mellow, not sharp
Tip: Cooking the aromatics mellows the garlic flavor and adds sweetness to the meatballs; don't skip this step
3
Combine all ingredients
- Add the toasted and chopped walnuts, drained lentils, rolled oats, tomato paste, dried oregano, dried basil, lemon zest, black pepper, breadcrumbs, and remaining salt (for a total of ½ teaspoon salt) to the cooled onion mixture.
- Using a fork, mash and fold the mixture together gently but thoroughly for about 1 minute.
- You want to partially break down some of the lentils to bind everything together, but leave enough texture so you can still see distinct pieces of walnut and lentil.
- The mixture should hold together firmly when squeezed but should not be a smooth paste.
- Taste and adjust salt or pepper as needed.
- If the mixture seems too wet or loose, add another tablespoon of breadcrumbs; if it's very dry, add 1 tablespoon of olive oil and fold again.
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Ready when: Mixture is evenly combined with visible pieces of walnut and lentil; holds together when squeezed
Tip: If the mixture is too loose, the meatballs may fall apart in the oven; if too dense, they'll be heavy—find the middle ground
4
Shape into balls
- Brush the remaining 1 tablespoon of olive oil over the lined baking sheet (or use your hands to coat the parchment lightly).
- Divide the mixture into 12 equal portions (a small ice cream scoop works perfectly—each portion is about 2 tablespoons).
- Gently roll each portion between your palms into a ball about 1.5 inches (4 cm) in diameter, pressing gently to compact without crushing.
- Arrange the balls on the prepared sheet about 2 inches (5 cm) apart so they have room to brown evenly.
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Ready when: 12 evenly sized balls arranged on the baking sheet with space between them
Tip: Lightly wet your hands with water or damp paper towel to prevent the mixture from sticking; don't pack them too hard or they'll be dense and heavy
5
Bake until golden and firmOven 375°F / 190°C
- Place the baking sheet in the preheated 375°F (190°C) oven and bake for 20–25 minutes.
- About halfway through (at the 12–13 minute mark), gently shake the sheet from side to side to rotate the meatballs for even browning.
- The meatballs are done when the exterior is golden-brown, they feel firm to the touch, and a fork inserted into the center meets light resistance (the center should not feel mushy or soft).
- The total baking time varies slightly depending on your oven; if they're browning too quickly, lower the temperature to 350°F (175°C).
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Ready when: Golden-brown exterior; firm when gently pressed; center is set but still moist (not hard)
Tip: Check at 20 minutes; oven temperatures vary. If barely browning by 25 minutes, increase to 400°F (200°C) for the last 2–3 minutes
6
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest on the sheet for about 5 minutes.
- During this time, they'll firm up slightly as they cool, making them less fragile.
- Carefully transfer them to a serving plate or bowl.
- If using fresh parsley, sprinkle it over the top now.
- Serve warm with marinara sauce for dipping, tahini drizzle, over pasta, or crumbled into Mediterranean grain bowls.
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Ready when: Meatballs are firm enough to move without breaking apart
Tip: Don't skip the rest time—they're fragile right out of the oven but set up nicely after 5 minutes of cooling

Good to know

Tips

For extra depth, add 2 tablespoons (20g) finely chopped sun-dried tomatoes or 1 tablespoon (15g) chopped Kalamata olives to the mixture in step 3. These add Mediterranean brightness and richness.
These meatballs work equally well as an appetizer (with tahini or marinara dip), in pasta dishes, in grain bowls, on salads, or even tucked into pita with hummus and cucumber.
The texture improves as they cool—don't judge them straight out of the oven. They firm up significantly after 5–10 minutes, which is why resting is important.
If the mixture seems too dry or won't hold together, the issue is usually over-mashing the lentils. Try adding just a tablespoon of olive oil and folding gently instead of adding more breadcrumbs.

Make ahead

The uncooked meatball mixture can be refrigerated in an airtight container for up to 2 days. Shape and bake when ready. Alternatively, shape the meatballs, cover, and refrigerate for up to 1 day before baking (they'll bake in the same 20–25 minutes, straight from the fridge). Baked meatballs can be frozen on a tray for 2 hours, then transferred to a freezer bag for up to 3 months. Reheat frozen meatballs in a 350°F (175°C) oven for 12–15 minutes until warmed through.

Storage & reheating

Room temperature (2 hours maximum). Refrigerator: store in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freezer: up to 3 months in a freezer bag or container. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, or thaw first and reheat for 8–10 minutes.

Substitutions

walnuts → pecans, or sunflower seed kernels for nut-free. Pecans add a slightly sweeter flavor and work equally well. Sunflower kernel halves are a great nut-free alternative with similar texture and binding properties.
rolled oats (old-fashioned) → cooked quinoa or cooked millet (same metric weight: 45g cooked grain). Cooked grains add protein and create a lighter, less dense texture. Measure by weight rather than volume for accuracy.
dried oregano → Italian seasoning (1.5 teaspoons total to replace both oregano and basil). Italian seasoning is a convenient substitute if you don't have individual dried herbs on hand.
cooked lentils (canned or home-cooked) → cooked chickpeas or black beans (same volume: 1.5 cups). Chickpeas will be softer, so mash more thoroughly. Black beans are earthier and work beautifully in this recipe.