If you’re looking for a plant-based dinner that’s nutritious, budget-friendly, and actually kid-approved, these baked lentil meatballs check all the boxes.
They’re soft, savory, and packed with plant protein, fiber, iron, and minerals thanks to one of our favorite pantry staples: lentils. Even better, they’re incredibly versatile and easy to work into meals your family already loves.
Serve them with spaghetti and marinara, offer them as meatballs for dipping, or pile them onto a toasted bun with sauce and melted cheese for a delicious meatball sandwich.
However you serve them, they’re a simple way to add more plant-based protein your family’s routine.
Why We Love Lentil Meatballs
Lentils are one of the most underrated ingredients for family meals. They cook quickly, are affordable, and bring an impressive nutritional profile to the table.
Just one serving provides:
- Plant-based protein to support growth and fullness
- Fiber for gut health and steady energy
- Iron and minerals important for developing kids
Because the lentils are blended with oats, herbs, and tomato paste, these meatballs develop a savory, hearty flavor and tender texture that kids tend to love.
A Kid-Friendly Dinner (and Great for Baby-Led Weaning)
Another reason we love this recipe is how adaptable it is for different ages.
For older kids and adults, form the mixture into traditional meatballs. They’re perfect for:
- spaghetti and meatballs
- dipping in marinara
- meatball sub sandwiches
For babies or toddlers, you can shape the mixture into pinky-sized patties that are easy to grasp for baby-led weaning.
They’re soft, flavorful, and a great way to introduce legumes early on.
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Easy Baked Lentil Meatballs
Equipment
Ingredients
- 3/4 cup green or brown lentils
- 3 tablespoons ground flaxseed + 1/2 cup water
- 1 cup rolled oats
- 1/2 medium yellow onion roughly chopped
- 1 tablespoon garlic minced
- 1/2 cup parsley
- 1/3 cup tomato paste
- 1 teaspoon salt
- pepper to taste
Optional for serving
- marinara
- cheese of choice
- hamburger buns
Instructions
- Heat oven to 400 degrees.
- Rinse lentils and add to a pot with 2.5 cups water. Bring to a boil, then reduce to a simmer and cook for ~15 minutes until lentils are soft.
- In a small bowl, whisk together flaxseed and water. Set aside.
- Pulse oats in food processor until a fine powder forms.
- Add cooked lentils, flax mixture, and all remaining ingredients to food processor. Process until almost smooth.
- Form into 1.5-inch balls or pinky-finger sized patties and place on a greased baking sheet. Bake for about 25 minutes.
- Enjoy with marinara for dipping or in a sandwich with marinara and melted cheese of choice.
Mindy says
This looks great for my toddler grandchildren! For convenience, can you substitute one can of cooked, drained lentils? Thanks!
Plant-Based Juniors says
Yes, I think so– though canned lentils tend to be a little mushier so I would just take note of the texture and add more dry oats if needed to thicken