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Lentil Meatballs with Zucchini Noodles

These Lentil Meatballs are meatless, gluten free, dairy free, and vegan, yet still full of incredible flavor.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 6


    •    1 cup dry green lentils
1/4 cup gluten free oats
1 flax egg
1/2 tsp red pepper flakes
    •    1 tsp oregano
    •    1 tsp dried parsley
    •    1 1/2 tbsps garlic minced and divided
    •    1 tsp onion powder
    •    1 1/2 tsps salt divided
    •    1 tsp pepper

Flax Egg:

    •    1 tbsp ground flaxmeal
    •    3 tbsps water


  1. Prepare lentils according to package directions and allow to slightly cool.
  2. While lentils are cooking prepare flax egg by mixing together flaxmeal with water and let sit for 15 minutes.
  3. Preheat oven to 400 degrees and lightly brush sheet pan with olive oil or cooking spray.
  4. Process lentils, oats, flax egg, red pepper flakes, oregano, parsley, onion powder, pepper, 1 teaspoon salt, and 1 tablespoon garlic together in food processor until just combined.
  5. Shape mixture into 1 inch balls and place on baking sheet. Bake for 15 minutes, or until just browned.
  6. Serve meatballs with marinara sauce if desired.


    •    Feel free to use regular egg in place of flax egg.
    •    Use certified gluten free oats to keep these meatballs gluten free.
    •    Be sure to use green, not red lentils, for the best texture.

This great family recipe is thanks to A-Mind-Full-Mom Recipes at


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