PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

Made from scratch Vegan Lentil Meatballs made from healthy, plant based ingredients without too much prep needed!


  • 1 tablespoon olive oil (15 ml)
  • 1 cup white onion, diced (125 g or 1/2 a large onion)
  • 3 cloves garlic, minced (1 heaping tablespoon)
  • 1 flax egg
  • 1 cup cooked green lentils (150 g)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt + pepper, each
  • 1 teaspoon red wine vinegar
  • 2 teaspoons gluten free soy sauce/tamari
  • ¼ cup nutritional yeast
  • 1 cup ground almonds (100 g)
  • 2 cups marinara sauce for serving


  1. Preheat oven to 400°F/200°C. Line a large baking sheet with baking paper and set aside. 
  2. Add 1 teaspoon olive oil to a large skillet over a medium heat. Once warm add the diced onion and saute about 5 minutes to soften. Add the garlic and cook an additional minute until fragrant. Remove from heat.
  3. Add the onions and garlic to a food processor along with the remaining ingredients. Pulse until a slightly sticky dough forms. Make sure you don’t over process the mixture or it will be more difficult to roll and shape into balls.
  4. Scoop out the mixture, 1 heaping tablespoon at a time and roll into little balls. Place on your lined baking sheet, leaving about 1 inch space in between each ball. You should end up with about 18-20 balls. 
  5. Place in the middle of the oven and bake 25 minutes. Halfway through the cook-time take the lentil balls out and flip.
  6. Once done, let the balls cool for a few minutes and then mix into a warmed marinara sauce and serve.


How to Make a Flax Egg:

  1. Mix the 1 tablespoons ground flax with 2 1/2 tablespoons water. Stir and set aside about 10 minutes until the mixture thickens up and then you’re ready to use it. Once ready, use it as you would a regular egg.