High Protein Hearty Vegetarian Meatballs

Packed with plant-based protein and robust flavors, these High Protein Hearty Vegetarian Meatballs are a satisfying addition to any meal. Made with nutrient-dense lentils, creamy chickpeas, and rolled oats, this recipe delivers a fiber-rich and protein-packed alternative to traditional meatballs. Flavored with aromatic garlic, cumin, smoked paprika, and fresh parsley, these vegetarian meatballs offer a bold, savory taste in every bite. Ground flaxseed acts as a natural egg substitute, ensuring a perfectly cohesive texture without the use of animal products. Baked to golden perfection with a drizzle of olive oil, these meatballs are crispy on the outside, tender on the inside, and versatile enough for pasta, salads, or wraps. Quick to prepare, entirely vegan, and gluten-free friendly (with tamari), this dish is a healthy, hearty staple for weeknight dinners or meal prep.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Green or Brown Lentils
• 2 cups Water
• 1 15-ounce can Chickpeas, canned (drained and rinsed)
• 1 cup Rolled Oats
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons Ground Flaxseed
• 6 tablespoons Water
• 0.25 cup Nutritional Yeast
• 2 tablespoons Soy Sauce or Tamari
• 0.25 cup Fresh Parsley, chopped
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Directions

Step 1

Rinse the lentils under cold water. In a saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes until they are tender and the liquid is absorbed. Set aside to cool slightly.

Step 2

In a small bowl, combine ground flaxseed with 6 tablespoons of water. Stir well and let sit for about 5 minutes to thicken. This mixture acts as a binding agent, replacing eggs.

Step 3

In a large mixing bowl, mash the chickpeas with a fork or potato masher. They should be mostly smooth with a few chunks for texture.

Step 4

Add cooked lentils, oats, chopped onion, minced garlic, the flaxseed mixture, nutritional yeast, soy sauce or tamari, chopped parsley, cumin, smoked paprika, salt, and pepper to the mashed chickpeas. Mix thoroughly until all ingredients are well combined.

Step 5

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

Using your hands, form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. You should get about 16-18 meatballs.

Step 7

Drizzle the meatballs with olive oil. This helps them brown and crisp in the oven.

Step 8

Bake the meatballs for 25-30 minutes, or until they're golden brown and firm to the touch. You may want to flip them halfway through for even cooking.

Step 9

Allow to cool slightly before serving. These meatballs pair well with marinara sauce, spaghetti, or over a fresh salad.

Nutrition Facts

Serving size	(1554.2g)

Amount per serving	% Daily Value*
Calories	1741.9

Total Fat 55.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5163.8mg	0%
Total Carbohydrate 240.1g	0%
Dietary Fiber 68.6g	0%
Total Sugars 30.3g
Protein 84.2g	0%

Vitamin D 0IU	0%
Calcium 586.5mg	0%
Iron 31.0mg	0%
Potassium 3424.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 18.7%

Carbs: 53.4%