Vegan Smoky Lentil Meatballs Marinara (Printable)

Smoky lentil balls in rich tomato sauce atop light zucchini noodles for a hearty vegan meal.

# Components:

→ 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

# Method:

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 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until soft, approximately 3 minutes.
03 - 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 mixture holds together while maintaining some texture.
04 - Form mixture into 16 golf ball-sized balls and place on prepared baking sheet. Bake for 20 to 22 minutes, flipping halfway through, until golden and firm.
05 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and minced garlic, sauté for 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 1 tablespoon 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 just 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 plates, top with lentil meatballs, and spoon marinara sauce over top.

# Expert Advice:

01 -
  • 100% plant-based comfort food — all the warmth of classic Italian meatball marinara, with zero animal products.
  • Naturally gluten-free option — simply swap regular breadcrumbs for a certified gluten-free variety.
  • Packed with plant protein — lentils and nutritional yeast deliver 14 g of protein per serving.
  • Light yet satisfying — zucchini noodles keep the dish fresh and low-carb without sacrificing heartiness.
  • Meal-prep friendly — the meatballs and marinara store beautifully in the fridge for up to four days.
02 -
  • Drain your lentils thoroughly — excess moisture is the number one reason lentil meatballs fall apart. Pat them dry with a kitchen towel if needed.
  • Don't over-process the mixture — a few pulses in the food processor are enough. You want the meatballs to have texture, not turn into a smooth paste.
  • Chill the mixture — if the mixture feels too soft to shape, refrigerate it for 15 minutes before rolling into balls.
  • Flip halfway through baking — this ensures even browning and a firm exterior on all sides.
  • Sauté zucchini noodles briefly — 2 to 3 minutes over high heat keeps them tender-crisp and prevents them from becoming watery.
  • Simmer meatballs in the sauce — the final 5-minute simmer allows the meatballs to absorb the marinara flavours and finish the dish beautifully.
  • Check all labels — breadcrumbs and oats may contain hidden gluten; always choose certified gluten-free products if needed.
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