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30-Minute Grandma's Style Lentil Meatballs (Vegan + GF)

30-Minute Vegan Lentil Meatballs – Oven Baked!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


Make these quick and easy flavor-packed vegan lentil meatballs with just 7 ingredients for a delicious vegan dinner ready in just 30 minutes! Based on my Italian grandma’s recipe- turned vegan and vegetarian friendly!


  • 2 cups cooked lentils (about 3/4 cup uncooked if cooking from scratch)*
  • 1 cup oat flour (homemade or store bought)*
  • 4 prunes
  • 1/2 cup ketchup*
  • 3 tbsp fresh rosemary*
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 tsp sea salt
  • Black pepper to taste
  • Optional: 2 cups marinara sauce or cherry tomato sauce, for cooking


  1. Preheat the oven to 400F and line a baking sheet with tin foil. Lightly spray or coat the tin foil with coconut or olive oil to prevent sticking. 
  2. In a large food processor, pulse all of the ingredients together until it’s a consistent batter. It should not be very clumpy, but rather smooth.
  3. Roll the lentil batter into 2 inch sized meatballs and place the meatballs onto the baking sheet.
  4. Bake the lentil meatballs for 25 minutes in the oven.
  5. Serve and enjoy! Follow the below steps for another option of further cooking the lentil meatballs in marinara sauce when serving over pasta. 
  6. Optional cook in marinara sauce: When done, remove from the oven and let cool while you add 1 cup marinara sauce to a medium sized sauce pan.
  7. Add the meatballs to the pan, toss them in the sauce, then cover and set the heat to low/simmer for 30 minutes.
  8. Serve with fresh pasta or however you prefer!


Lentils: You can use brown, green, red lentils, or a mix. You can also use store bought pre-cooked lentils.

Oat flour: You can make your own or use store bought. If you don’t need gluten free, you can use all purpose flour. 

Prunes: You can swap in dates or 3 tbsp ground flaxseed with 9 tbsp water for a flax “egg” if you prefer.

Ketchup: Feel free to swap in tomato paste if you prefer. It’s slightly less flavorful, however. 

Herbs: You can use just rosemary or a blend of rosemary, thyme, sage, oregano, or parsley!


  • Serving Size:
  • Calories: 312
  • Sugar: 8.5 g
  • Sodium: 1097.6 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 54.8 g
  • Fiber: 9 g
  • Protein: 14.3 g
  • Cholesterol: 2 mg