Vegan Smoky Lentil Meatballs

In the heart of my kitchen, where tradition meets innovation, I've discovered a plant-based treasure that rivals its meat-based inspiration. These smoky lentil meatballs, nestled in a rich marinara sauce and served over delicate zucchini noodles, offer the perfect balance of heartiness and lightness. The humble lentil transforms into something extraordinary when infused with smoked paprika and savory herbs, creating that unmistakable depth of flavor that makes you forget you're enjoying a completely plant-based meal.

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There's something magical about the first bite of these lentil meatballs—the exterior develops a gentle crust while the inside remains tender and full of flavor. The marinara sauce, simmered to perfection, clings to both the meatballs and the spiralized zucchini, creating a symphony of textures and tastes that dance across your palate. This dish has become a staple in my home, winning over even the most dedicated carnivores with its robust flavors and satisfying mouthfeel.

Ingredients

• For the Lentil Meatballs: 1 cup cooked brown or green lentils (well drained), 1/2 cup rolled oats, 1/2 cup breadcrumbs (use gluten-free if needed), 2 tbsp ground flaxseed, 1/4 cup water, 2 tbsp tomato paste, 2 tbsp nutritional yeast, 1 small onion, finely diced, 2 cloves garlic, minced, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
• For the Marinara Sauce: 2 cups crushed tomatoes, 2 tbsp tomato paste, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 tbsp olive oil, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), Salt and pepper, to taste
• For the Zucchini Noodles: 4 medium zucchinis, spiralized, 1 tbsp olive oil, Pinch salt

Instructions

Prepare the flax egg

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.

Sauté aromatics

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.

Form the meatball mixture

In a food processor, combine cooked lentils, sautéed onion and garlic, oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and pepper. Pulse until the mixture holds together but still has some texture.

Shape and bake

Form mixture into 16 golf ball-sized balls. Place on the prepared baking sheet. Bake for 20–22 minutes, flipping halfway, until golden and firm.

Prepare the marinara

While meatballs bake, heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté 2–3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Make the zucchini noodles

Heat olive oil in a large skillet over medium-high heat. Add spiralized zucchini and a pinch of salt. Sauté for 2–3 minutes until just tender. Drain any excess liquid.

Combine and serve

Add baked lentil meatballs to the marinara sauce and simmer for 5 minutes to warm through. To serve, divide zucchini noodles among plates, top with lentil meatballs and spoon over marinara sauce.

Zusatztipps für die Zubereitung

Für die perfekten Linsenbällchen ist die Konsistenz entscheidend. Achten Sie darauf, dass die gekochten Linsen gut abgetropft sind, um ein zu feuchtes Gemisch zu vermeiden. Die Bällchen sollten fest genug sein, um ihre Form zu behalten, aber nicht zu trocken. Wenn die Mischung zu feucht erscheint, einfach mehr Haferflocken oder Semmelbrösel hinzufügen. Für extra knusprige Bällchen können Sie sie vor dem Servieren kurz in Olivenöl anbraten.

Varianten und Anpassungen

Dieses Grundrezept lässt sich wunderbar variieren. Probieren Sie schwarze Beluga-Linsen für eine elegantere Optik oder fügen Sie fein gehackte Pilze für einen erdigeren Geschmack hinzu. Im Sommer können Sie frische Kräuter wie Basilikum oder Petersilie in die Bällchenmischung einarbeiten. Für eine nussigere Note eignen sich gehackte Walnüsse oder Pinienkerne. Die Zucchininudeln können durch Süßkartoffel- oder Karottenspirale ersetzt werden, oder verwenden Sie traditionelle Pasta für ein klassischeres Gericht.

Serviervorschläge

Diese veganen Linsenbällchen machen nicht nur auf Zucchininudeln eine gute Figur. Servieren Sie sie in einem rustikalen Ciabatta-Brot für ein herzhaftes Sandwich oder auf einem Bett aus cremiger Polenta für ein besonders gemütliches Abendessen. Als Vorspeise funktionieren sie wunderbar auf kleinen Spießen mit Cocktailtomaten und frischem Basilikum. Garnieren Sie das Gericht mit veganem Parmesan, frischen Kräutern und einem Spritzer hochwertiges Olivenöl für einen zusätzlichen Geschmackskick.

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As the evening light filters through my kitchen window, I'm reminded why I love this dish so much. It represents everything wonderful about plant-based cooking—creativity, nourishment, and the ability to transform simple ingredients into something truly special. These smoky lentil meatballs have graced my table for family dinners, impressed at potlucks, and provided comfort on quiet evenings alone. Each time I make them, I'm reminded that the most satisfying food doesn't need to be complicated—just thoughtfully prepared with care and quality ingredients.

Recipe FAQs

→ How are the lentil meatballs made smoky?

Smokiness comes from smoked paprika and can be enhanced with a drop of liquid smoke added to the lentil mixture before shaping the meatballs.

→ Can zucchini noodles be replaced with another base?

Yes, spiralized zucchini can be swapped for spaghetti or gluten-free pasta to suit preference or dietary needs.

→ How do you ensure the lentil meatballs hold together?

The mixture includes oats, breadcrumbs, and a flaxseed-water binder which help maintain shape and texture during baking.

→ What is the best way to cook zucchini noodles?

Lightly sauté spiralized zucchini with olive oil and a pinch of salt for 2–3 minutes until just tender, avoiding excess moisture.

→ Is this dish gluten-free?

It can be gluten-free if gluten-free breadcrumbs are used; otherwise, traditional breadcrumbs contain gluten.