Easy Baked Vegan Lentil Meatballs with Eggplant
Hearty vegan lentil meatballs are a delicious meatless and comforting meal. They are filling, made from wholesome ingredients, and easy to make. You can enjoy these plant-based lentil meatballs over spaghetti for a comforting and complete meal.
There’s just something about spaghetti and meatballs that brings back memories of meals around the dinner table as a child. I love that these meatballs satisfy an Italian craving and are hearty. They have a nice meaty texture but are not your traditional meatball recipe, for sure.
I have to admit that I am inexperienced when it comes to eggplant. This interesting-looking vegetable has always intimidated me. Over the years, I have learned that finding new ways to cook unique vegetables is the best thing I can do for my health.
These are the best vegan meatballs or “lentil balls”, and for good reason. I know you will love them as much as our family does.
Why You Will Love These Baked Vegan Meatballs with Eggplant
They are tasty. These meatless meatballs are a delicious alternative to traditional meatballs that your whole family will love. The combination of spices and produce comes together perfectly. My favorite part is the roasted eggplant that the meatballs and sauce marinate over.
They are healthy. Have you heard how much nutrition is packed in lentils? The protein and fiber alone outshines most vegan protein options. You’ll also get nutritional yeast, herbs, and flaxseed in these baked meatballs which are wonderful ingredients for your health. What a great way to get in a good amount of nutrients for a plant-based eater.
They are simple. They come together pretty quickly over the stove top, so ditch the food processor. Save time with store-bought marinara for the main sauce. You will make the meatball mixture over the stove, roll them, and place them in the oven for 30 minutes. How’s that for a tasty recipe with only healthy and simple ingredients?
They are easy to pair with. Compliment these delicious vegan meatballs with a vegetable side dish like sweet and spicy balsamic glazed brussels sprouts, stovetop lemon garlic sauteed green beans, or this green goddess creamy cabbage salad. You can also throw them over a bowl of spaghetti, as a traditional Italian dish.
They are great for leftovers. I love making a big batch of these meatballs to eat over two nights for dinner. They reheat nicely and actually taste even better the next day, in my opinion.
How to Serve These Vegan Meatballs
Most traditionally, boil your favorite pasta and add some baked meatballs over the top. It’s quite simply the best combination and one of the easiest plant-based recipes.
Alternatively, add them to zucchini noodles for a lighter option. There are many noodle alternatives out there that these meatballs would pair well with.
Serve these easy vegan meatballs with any vegetable for a complete meal. You can’t go wrong with which vegetable you choose. I recommend adding roasted broccoli, brussels sprouts, or grilled asparagus for the perfect addition.
Use them as an appetizer along with this bruschetta recipe and an Italian-based salad for a filling and delicious appetizer meal.
Ingredients
Lentils: This is the base for these meatballs. Lentils will make these meatballs hearty and meatlike. They are a delicious meat alternative for vegans.
Onion: Use red onion or white onion for these meatballs. Either will work. Onions will help bring out a nice flavor in the meatballs.
Garlic: Use fresh garlic for this recipe. You’ll saute them with the onion for maximum flavor.
Flax egg: This will help bind the meatballs together. It’s a great vegan egg alternative.
Nutritional yeast: We vegans are lucky to have this vegan parmesan cheese replacement which is so incredibly healthy.
Bread crumbs: That’s simply because there is no such thing as meatballs without breadcrumbs, am I right? I typically use panko breadcrumbs for this recipe.
Parsley: Grab a handful of fresh parsley. I love the layer of fresh herbs in my food, especially in these meatballs.
Avocado oil: You’ll use this to saute the onion and garlic together. You’ll also need some avocado spray for the baking dish. You can use olive oil as an alternative.
Vegetable stock: The lentils will need some liquid and this is the perfect solution. You’ll want the mixture a little moist as you mash it. I highly recommend using broth instead of water, however it is an option.
Italian seasoning: This is the perfect Italian seasoning for meatballs. It brings a wonderful flavor to the meatballs that you won’t want to skip.
Eggplant: I know you will enjoy the addition of this meaty vegetable. Marinara sauce marinates the eggplant nicely. The combination of eggplant and Italian meatballs is wonderful.
Marinara sauce: Grab your favorite jar of prepared marinara sauce or if you have more time, make homemade marinara. You can also use tomato sauce however you will want to doctor it up with spices, salt, and pepper at a minimum.
Sea salt and black pepper: These basic ingredients will finish off the recipe.
Instructions
*Make sure you have prepared the flax eggs.
Step one: Add avocado oil to a saute pan over medium heat. Once the pan is warm, add the thinly diced eggplant and saute for about 3 minutes, stirring occasionally. Add 2 minced garlic cloves during the last minute of cooking. Transfer the eggplant and sautéed garlic to a bowl to cool. *Make sure your eggplant is not overcooked. It will continue to cook in the oven.
Step two: Preheat the oven to 400 degrees Fahrenheit and spray a 12×8 baking dish with avocado oil or olive oil.
Step three: Add another tablespoon of avocado oil to the same pan and heat it over medium heat. Once the pan is warm, add the diced onion. Cook and stir until it becomes translucent and fragrant. Add 3 minced garlic cloves at the last minute of cooking. Stir and cook for one minute.
Step four: Add the cooked lentils and 1/4 cup vegetable stock and cook another 3 minutes, stirring every minute or so.
Step five: Turn the heat to low. Carefully use a potato masher and mash the lentils for about one minute. *Remember that the pan is hot and still on the heat. *Add additional veggie stock one tablespoon at a time as needed. You are looking for a sticky mixture but not wet.
Step six: Add the remainder of the ingredients, mix it all together, and cook for another 1-2 minutes. This includes nutritional yeast, bread crumbs, parsley, Italian seasoning, flaxeggs, salt, and black pepper. Set the mixture aside to slightly cool once finished cooking.
Step seven: Add the sauteed eggplant pieces to the bottom of the oiled baking sheet in an even layer. Pour 1.5 cups of your favorite marinara sauce over the top of the eggplant, mix it all up, and then spread it out evenly.
Step eight: Using a large cookie scoop, grab a scoopful of the lentil mixture, place it in the palm of your hands, and roll it evenly and tightly into a ball. Place it on top of the eggplant mixture in a single layer. Do this for all of the mixture which will make 12 meatballs. Place them in 3 rows of 4.
Step nine: Use a spoon to place one spoonful of marinara sauce over each meatball. Allow it to fall naturally and do not spread it over the entire meatball. I find that the meatballs bake better when they aren’t entirely covered in sauce. Optionally, add additional nutritional yeast over the top of everything.
Step ten: Place the uncovered meatballs into the oven for 30 minutes.
Allow the meatballs to cool for about 5 minutes and then dig in. You can also add optional minced parsley over the top of the finished meatballs.
How to Store These Meatballs
For leftovers, store the meatballs and zucchini in an airtight container in the fridge for up to 3 days.
To reheat, add the desired amount to a microwavable bowl, place a paper towel over the top of the bowl, and heat in 45-second intervals.
Tips + Modifications
Make sure you cut your eggplant into thin slices to help them cook thoroughly.
When mashing the lentil mixture, do not overdo it. You want about 1/3 of the lentils whole and about 2/3 of the mixture more pasty.
Other Meatless Dishes You Have Got to Try
Stovetop Lentil Broccoli Gnocchi
Vegan Black Bean Taquitos with Mango Salsa
The Vegan Version of Jennifer Aniston’s Viral Salad
Easy Baked Vegan Lentil Meatballs with Eggplant
Equipment
- 1 12 x 8 baking dish *greased with avocado oil or spray
- 1 suate pan
- 1 large cookie scoop
Ingredients
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- ½ medium eggplant, thinly diced
- 2 tablespoons avocado oil
- 1 small red or yellow onion, minced
- 5 garlic cloves, minced
- 1 (17.6 oz) container of cooked brown lentils (2.5 cups)
- ¼ cup vegetable stock *You may need another 1-2 tablespoons
- ¼ cup minced parsley
- ¼ cup nutritional yeast
- ¼ cup panko bread crumbs
- 1 tablespoon Italian seasoning
- 2 cups jarred marinara sauce
- Salt and pepper to taste
Instructions
- Make your flax eggs in a small bowl and set the bowl aside to thicken.
- Add avocado oil to a saute pan over medium heat. Once the pan is warm, add the thinly diced eggplant and saute for about 3 minutes, stirring occasionally. Add 2 minced garlic cloves during the last minute of cooking. Transfer the eggplant and sautéed garlic to a bowl to cool. *Make sure your eggplant is not overcooked. It will continue to cook in the oven.
- Preheat the oven to 400 degrees Fahrenheit and spray a 12×8 baking dish with avocado oil or olive oil.
- Add another tablespoon of avocado oil to the same pan and heat it over medium heat. Once the pan is warm, add the diced onion. Cook and stir until it becomes translucent and fragrant. Add 3 minced garlic cloves at the last minute of cooking. Stir and cook for one minute.
- Add the cooked lentils and 1/4 cup vegetable stock and cook another 3 minutes, stirring every minute or so.
- Turn the heat to low. Carefully use a potato masher and mash the lentils for about one minute. *Remember that the pan is hot and still on the heat. *Add additional veggie stock one tablespoon at a time as needed. You are looking for a sticky mixture but not wet.
- Add the remainder of the ingredients, mix it all together, and cook for another 1-2 minutes. This includes nutritional yeast, bread crumbs, parsley, Italian seasoning, flaxeggs, salt, and black pepper. Set the mixture aside to slightly cool once finished cooking.
- Add the sauteed eggplant pieces to the bottom of the oiled baking sheet in an even layer. Pour 1.5 cups of your favorite marinara sauce over the top of the eggplant, mix it all up, and then spread it out evenly.
- Using a large cookie scoop, grab a scoopful of the lentil mixture, place it in the palm of your hands, and roll it evenly and tightly into a ball. Place it on top of the eggplant mixture in a single layer. Do this for all of the mixture which will make 12 meatballs. Place them in 3 rows of 4.
- Use a spoon to place one spoonful of marinara sauce over each meatball. Allow it to fall naturally and do not spread it over the entire meatball. I find that the meatballs bake better when they aren't entirely covered in sauce. Optionally, add additional nutritional yeast over the top of everything.
- Place the uncovered meatballs into the oven for 30 minutes.Allow the meatballs to cool for about 5 minutes and then dig in. You can also add optional minced parsley over the top of the finished meatballs.
Notes
Nutrition
Enjoy!
XOXO
Michelle