Vegan Smoky Lentil Meatballs Marinara (Printable View)

Smoky lentil balls paired with robust marinara and zucchini noodles create a comforting plant-based dish.

# Ingredient List:

→ Lentil Meatballs

01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Marinara Sauce

16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes, optional
24 - Salt and pepper to taste

→ Zucchini Noodles

25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until thickened.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté until softened, approximately 3 minutes.
03 - In a food processor, combine cooked lentils, sautéed onion and garlic mixture, rolled oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and black pepper. Pulse until mixture holds together while maintaining some texture.
04 - Shape mixture into 16 golf ball-sized meatballs and arrange on prepared baking sheet. Bake for 20 to 22 minutes, flipping halfway through, until golden brown and firm.
05 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic for 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
06 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini with a pinch of salt and sauté for 2 to 3 minutes until just tender. Drain excess moisture.
07 - Transfer baked lentil meatballs to the marinara sauce and simmer for 5 minutes to warm through.
08 - Divide zucchini noodles among serving plates. Top with lentil meatballs and spoon marinara sauce over each portion.

# Expert Tips:

01 -
  • These meatballs actually taste substantial and savory, not like you're settling for a veggie option.
  • Everything cooks in about an hour, so you can have restaurant-quality dinner without the stress.
  • Zucchini noodles keep it light while the smoky lentils make it feel indulgent.
02 -
  • Don't skip draining your lentils really well, or your meatballs will fall apart—I learned this the hard way the first time.
  • The flax egg needs those full 5 minutes to thicken, and it's worth waiting because it's what holds everything together.
  • Zucchini noodles release water as they cook, so either drain them or sauté them quickly to keep the dish from getting watery.
03 -
  • Process your lentil mixture until it holds together but still has texture—overprocessing makes them feel like paste instead of meatballs.
  • Flip the meatballs halfway through baking so they brown evenly and develop that golden crust.
  • If your sauce tastes a bit sharp from the tomatoes, let it simmer longer and add a pinch of sugar to balance the acidity.
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