Vegan Smoky Lentil Meatballs Marinara (Printable)

Smoky lentil balls in rich marinara over zucchini noodles for a satisfying plant-based dish.

# Required Ingredients:

→ Lentil Meatballs

01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Marinara Sauce

16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes
24 - Salt and pepper to taste

→ Zucchini Noodles

25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt

# Preparation Steps:

01 - Preheat oven to 400°F. 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.
02 - Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until softened, approximately 3 minutes.
03 - In a food processor, combine cooked lentils, sautéed onion and garlic, rolled oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and pepper. Pulse until mixture holds together while maintaining texture.
04 - Shape mixture into 16 golf ball-sized spheres. Arrange on prepared baking sheet and bake for 20 to 22 minutes, flipping halfway through, until golden and firm.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Add chopped onion and minced garlic, sauté 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
06 - Heat olive oil in a large skillet over medium-high heat. Add spiralized zucchini and a pinch of salt. Sauté for 2 to 3 minutes until tender. Drain any excess liquid.
07 - Add baked lentil meatballs to marinara sauce and simmer for 5 minutes to warm through.
08 - Divide zucchini noodles among serving plates. Top with lentil meatballs and spoon marinara sauce over each portion.

# Expert Suggestions:

01 -
  • The smoked paprika creates this depth that honestly fooled a carnivore friend into thinking there was meat involved.
  • It's a complete meal on one plate, and the zucchini noodles keep things lighter than traditional pasta without feeling like you're missing out.
  • The whole thing comes together in an hour, perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • Don't skip draining the lentils thoroughly or your meatballs will fall apart during baking—I learned this when my first batch basically disintegrated.
  • The flax egg needs that full five minutes to gel properly, and room temperature water works better than cold because it activates the flax more effectively.
  • Spiralize your zucchini at the last possible moment or it releases water that makes everything watery, even if you sauté it.
  • The food processor pulse is different from blending—you want texture here, so stop before it becomes a paste.
03 -
  • Make a double batch of meatballs and freeze the raw balls before baking—they go straight from freezer to oven, which means weeknight dinners become even faster.
  • The marinara sauce actually tastes better the next day after the flavors have melded, so consider making it ahead and just reheating with the fresh meatballs.
  • If your zucchini releases too much water when you spiralize it, salt it lightly and let it sit in a colander for ten minutes, then pat dry before cooking.
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