Lentil Mushroom Meatless Meatballs

These lentil mushroom meatless meatballs are healthy, hearty, and packed with flavor. 

Lentil Mushroom Meatless Meatballs | Britt's Blurbs

*Updated 5/23/17 to make plant based. Omit the Parmesan topping to make it completely vegan. For a vegan Parmesan grind up walnuts and nutritional yeast until it becomes small clumps.

Protein can come from so much more than just animals. A majority of plants, such as broccoli, have more protein per serving than meat. Other excellent plant based protein can come from:

  • Quinoa- 11 g protein/ cup
  • Lentils- 17.9 g protein/ cup  *One of nature’s power foods*
  • Tempeh- 24 g protein/ 4 ounces
  • Seitan- 24 g protein / 4 ounces
  • Beans- 12-15 g protein/ cup
  • Spirulina- 6 g protein / 10 grams
  • Hemp Seeds- 16 g protein/ 3 tbsp.

Even more great plant-based protein sources include chia seeds, nuts, millet, rice protein powder and many cooked vegetables such as Brussels sprouts, kale, artichokes, Swiss chard and more!

Lentil Mushroom Meatless Meatballs | Britt's Blurbs

The possibilities for getting protein from sources other than meat are ENDLESS, just as “meaty” and equally delicious! Plus they’re typically less expensive than meat.

Lentil Mushroom Meatless Meatballs | Britt's Blurbs

Give these Lentil Mushroom Meatless Meatballs a whirl. They’re packed full of flavor and I swear you couldn’t tell the difference from a typical meatball.


Lentil Mushroom Meatless Meatballs

These lentil mushroom meatless meatballs are healthy, hearty, and packed with flavor.

  • Author: Britt's Blurbs
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 25 1x


  • 2 cups cooked lentils
  • 1 cup cooked quinoa
  • 1 1/4 cup diced mushrooms
  • 1/2 cup diced onions
  • 2 gloves diced garlic
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red pepper
  • 1 1/4 cup bread crumbs
  • 1 flax egg
  • 1 tsp. Italian seasoning
  • Black Pepper
  • Sea Salt


  1. Pre-heat oven to 350 degrees
  2. Mix cooked lentils & quinoa in bowl and set aside
  3. Heat a pan and add 1 tbsp. EVOO.
  4. Add onions and garlic to let brown.
  5. Add mushrooms, red pepper, tomatoes, Italian seasoning and black pepper & sea salt (to taste).
  6. Sautee until mixture is cooked down.
  7. Add sautéed mix to bowl with lentils and quinoa.
  8. Add in the flax egg and bread crumbs.
  9. Mix together.
  10. Pulse an emulsifier on low a few times to mash ingredients and blend.
  11. Line a cooking sheet with tin-foil and spray with non-stick spray.
  12. Scoop mixture out by tablespoon and roll into about 1-inch balls.
  13. Place balls on cookie sheet.
  14. Bake for 30 mins stopping 15 minutes in to lightly drizzle tops of meatballs with EVO for browning.

Drizzle a little pasta sauce over them before serving when they’re nice and warm and the sauce can just run right over onto the plate.

Or serve them with some pasta. Mmm… my favorite! This recipe makes plenty to share or have some leftover for quick, make-ahead meals.

Lentil Mushroom Meatless Meatballs | Britt's Blurbs


Showing 14 comments
  • Reply

    Yes, I have been waiting for this recipe 🙂 These don’t sound too hard at all! I am bookmarking them for my list to make this summer.

  • Kristy @ Southern In Law

    These look so great! I love anything with lentils or mushrooms so I’ll have to try them out!

  • Linda Carmical

    I’m not going to lie, I’m a meat gal. BUT, I LOVE VEGGIES and really love mushrooms! These sound sound like they are really good Britt and may just be on my table next week!

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    These look so great!

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    lovely recipe.


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