Description
These Vegetarian Meatballs are a delicious, hearty alternative to traditional meatballs, made with lentils, cremini mushrooms, and fresh Roma tomatoes. Roasted tomatoes add a rich flavor, while panko and Parmesan give the meatballs a perfect texture and taste. Served over pasta with fresh basil and extra Parmesan, this dish is perfect for a comforting vegetarian meal.
Ingredients
Scale
Roasted Tomatoes
- 2 pounds Roma tomatoes, halved
- 3 teaspoons Italian seasoning (divided)
- 2 ½ teaspoons kosher salt (divided)
- ¼ cup extra-virgin olive oil
Vegetarian Meatballs
- ½ cup plus 1 tablespoon extra-virgin olive oil (divided), plus more for brushing
- 1 cup dried lentils (or 2½ cups cooked)
- 8 ounces cremini mushrooms, tough part of stems removed
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 ½ cups panko breadcrumbs
- ¼ teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup freshly grated Parmesan cheese, plus more for serving
To Serve
- 12 ounces pasta, cooked
- ½ cup loosely packed, roughly chopped fresh basil
Instructions
- Preheat Oven and Prepare Tomatoes: Preheat your oven to 400°F and position racks in the upper and lower third of the oven. In a large bowl, toss the halved Roma tomatoes with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ¼ cup olive oil. Spread the tomatoes cut side down on a large rimmed baking sheet ready to roast.
- Cook Lentils: If using dried lentils, rinse and place them in a small saucepan with enough water to cover by 4 inches. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered until tender but not mushy, about 20 minutes. Drain well.
- Process Mushrooms: Add the cremini mushrooms to a food processor and pulse until they are roughly the size of peas.
- Sauté Onions, Garlic, and Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Add the minced garlic and processed mushrooms, cooking and stirring for another 3-4 minutes until most moisture has evaporated and garlic is fragrant. Remove from heat.
- Combine Lentil Mixture: Transfer the sautéed onion, garlic, mushroom mixture to the food processor along with the cooked lentils. Pulse about 20 times, scraping the bowl halfway through to combine evenly.
- Mix Meatball Ingredients: In a large bowl, combine the lentil mixture with panko breadcrumbs, the remaining 2 teaspoons Italian seasoning, ¼ teaspoon cayenne pepper, remaining 1½ teaspoons salt, beaten eggs, and 1 cup grated Parmesan cheese. Mix well until all ingredients are incorporated.
- Form Meatballs: Roll the mixture into 1½-inch balls, about 2 tablespoons each, yielding approximately 24 meatballs. Arrange them spaced evenly on a second large rimmed baking sheet. Lightly brush each meatball with olive oil to promote browning.
- Bake Meatballs and Roast Tomatoes: Place both baking sheets in the oven simultaneously. Bake for 30 minutes total, flipping each meatball and rotating the pans halfway through at 15 minutes to ensure even cooking and browning.
- Assemble and Serve: In a large bowl, toss the cooked pasta with the remaining ¼ cup olive oil, fresh basil, the roasted tomatoes, and baked vegetarian meatballs. Sprinkle generously with additional freshly grated Parmesan cheese before serving.
Notes
- You can substitute cooked lentils if preferred for convenience.
- To make this recipe vegan, replace eggs with a flaxseed or chia seed egg, and use a vegan Parmesan alternative.
- Make sure to remove the tough part of mushroom stems for a better texture.
- For extra flavor, serve with a side of marinara sauce.
- Leftover meatballs can be refrigerated up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving (with pasta and sauce)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 60 mg
