Vegetarian Classic Meatballs with Gravy

Savor the comforting flavors of these Vegetarian Classic Meatballs with Gravy—a plant-based twist on a timeless favorite! These hearty meatballs are crafted from a wholesome combination of cooked brown lentils, earthy cremini mushrooms, grated carrots, and a touch of Parmesan for depth. Perfectly seasoned with dried oregano, thyme, and a hint of soy sauce, they’re baked to golden perfection and brushed with olive oil for a satisfyingly crisp exterior. Paired with a luxuriously creamy homemade gravy made from butter, flour, vegetable stock, and a splash of heavy cream, this dish is a cozy and flavorful meal that’s sure to impress. Ideal for family dinners or meal prepping, these vegetarian meatballs are easy to make, packed with nutrients, and utterly irresistible.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown lentils, cooked and drained
• 1 cup Cremini mushrooms, finely chopped
• 0.5 cup Breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 0.5 cup Carrot, grated
• 0.25 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Egg
• 2 tablespoons Olive oil
• 1 tablespoon Soy sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Vegetable stock
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 0.5 cup Heavy cream

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onions and garlic until softened, about 3 minutes.

Step 3

Add the chopped mushrooms to the onions and garlic. Cook for another 5 minutes until the mushrooms are tender and any moisture has evaporated. Remove from heat.

Step 4

In a large mixing bowl, combine cooked lentils, sautéed onion and mushroom mixture, breadcrumbs, parmesan cheese, grated carrot, egg, soy sauce, dried oregano, dried thyme, salt, and pepper.

Step 5

Mix the ingredients thoroughly until a homogeneous mixture is formed. If the mixture seems too dry, you can add a small amount of water or vegetable stock.

Step 6

Using your hands, form the mixture into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet.

Step 7

Brush the meatballs with the remaining 1 tablespoon of olive oil to ensure they brown nicely.

Step 8

Bake the meatballs in the preheated oven for 20 minutes, turning once halfway through, until they are golden brown.

Step 9

While the meatballs are baking, prepare the gravy. In a saucepan, melt the butter over medium heat.

Step 10

Whisk in the flour and cook for about 1 minute until the mixture is bubbly and slightly golden.

Step 11

Gradually whisk in the vegetable stock, ensuring there are no lumps.

Step 12

Continue to whisk until the mixture thickens, then add the heavy cream. Bring to a simmer and let it cook further for about 2 minutes, stirring occasionally.

Step 13

Season the gravy with salt and black pepper to taste.

Step 14

Once the meatballs are done baking, remove them from the oven.

Step 15

Serve the vegetarian meatballs hot, drizzled with the creamy gravy.

Nutrition Facts

Serving size	(1383.6g)

Amount per serving	% Daily Value*
Calories	1837.9

Total Fat 112.9g	0%
Saturated Fat 48.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 401.8mg	0%
Sodium 4449.0mg	0%
Total Carbohydrate 150.1g	0%
Dietary Fiber 31.1g	0%
Total Sugars 26.8g
Protein 59.5g	0%

Vitamin D 66.5IU	0%
Calcium 476.0mg	0%
Iron 15.7mg	0%
Potassium 3141.0mg	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: 54.8%

Protein: 12.8%

Carbs: 32.4%