Baked Healthy Meatballs with Lentils

These healthy meatballs bake in the oven (no browning needed), with a can of pureed lentils mixed right in for a boost of protein and fiber. They’re neutrally seasoned, so they pair well with whatever sauce you’re in the mood for, and they freeze beautifully for quick, easy weeknight dinners.

I love a good meatball (any excuse to eat a big bowl of pasta, really), so when we made an effort to start eating more plants a few years ago, this was one of the first recipes I revisited.

It took a few rounds of testing (turns out none of us liked whole lentils in our meatballs), but once I started pureeing them with the egg, they disappeared completely into the mixture. No one has ever noticed the difference.

These healthy meatballs have become such a regular dinner that I usually double or triple the batch so we always have a stash in the freezer for busy nights.

Why you’ll love these healthy meatballs

• Boosted with plant-based protein: A can of lentils blends right into the mixture, adding plant-based protein and fiber without changing the taste or texture.
• Make-ahead & freezer-friendly: Make a double batch on the weekend and freeze for busy weeknights. Just defrost on the counter and bake—dinner done in 20 minutes.
• Totally customizable: These meatballs are neutrally seasoned, so they work with whatever sauce you’re craving—marinara, Korean BBQ, Swedish-style, and more.
• Quick weeknight protein: Ready in 30 minutes start to finish, with simple ingredients.
• Kid-approved: The lentils are completely undetectable, so even picky eaters won’t notice the upgrade.

Plant-forward perks

• A full can of lentils helps stretch the meat further while adding 25 grams of protein, 11 grams of fiber, and additional iron and potassium for a nutritional boost.

Ingredients you’ll need

• Canned lentils: Drained and rinsed; use brown or green as red lentils get too mushy when pureed
• Egg: Helps bind the meatballs and purees smoothly with the lentils.
• Ground beef: Ground chicken or turkey also works
• Panko breadcrumbs
• Parmesan cheese: Freshly grated is best for flavor and texture.
• Garlic powder
• Kosher salt

Time-saving tips

• Use a cookie scoop: It’s quicker, and you can skip rolling them entirely if you don’t mind a flat-bottomed meatball!
• Prepare the mixture in advance: Mix everything together up to 3 days ahead, then either form into meatballs and refrigerate covered, or freeze the pre-formed meatballs on a baking sheet for a few hours before transferring to a freezer bag.

Helpful tools & equipment

Here’s what you’ll need to make this recipe:

• Immersion blender or a small blender for pureeing the lentils
• Mixing bowl
• Measuring cups and spoons
• Large cookie scoop (optional)
• Baking sheet
• Parchment sheets (optional but helpful for cleanup and freezing)

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Tips for the best healthy meatballs

• Don’t skip the parchment paper: It prevents sticking and makes it easy to freeze extras straight off the sheet.
• Use a cookie scoop for even sizing: It keeps all the meatballs the same size, so they cook evenly—and look nice!

Step-by-step instructions

The full recipe is below, but here are a few step-by-step photos in case they’re helpful.

Serving ideas

• Toss them in your favorite warmed marinara or this creamy tofu pasta sauce and serve over spaghetti for classic spaghetti and meatballs
• Drizzle them with this garlic parsley sauce for a bright, garlicky finish
• Simmer these healthy meatballs in BBQ sauce or this plant-based Buffalo sauce for an easy meatball appetizer 
• Tuck some into a sub roll with melted mozzarella and marinara for a satisfying meatball sub

How to store and reheat meatballs

Refrigeration

Store cooled meatballs in an airtight container in the fridge for up to 5 days.

Freezing

Raw: Shape the meatballs, then freeze on a parchment-lined baking sheet for 2 to 3 hours, until solid. Transfer to a freezer bag or container for up to 3 months. To cook, thaw in the fridge overnight or on the counter for a few hours, then bake as directed.

Baked: Cool completely; freeze in a single layer on a parchment-lined baking sheet. Transfer to a freezer bag or an airtight container for up to 3 months.

Reheating

Reheating refrigerated meatballs: Microwave in 30-second increments until warmed through, or add to a saucepan with warmed sauce and simmer for 5 to 10 minutes, until heated through.

Reheating frozen baked meatballs:

• Microwave: Microwave 6 to 8 meatballs on the defrost setting for 2 to 3 minutes, then continue in 30-second increments at 80% power until warmed through.
• Oven: Bake at 375°F (190°C) for about 15 to 20 minutes, until warmed through.
• Stovetop: Add frozen meatballs directly to a saucepan with warmed sauce, cover, and simmer on low for about 15 minutes, until heated through.
• Slow cooker: Add frozen meatballs to the slow cooker, pour your desired sauce over them, cover, and cook on high for 2 hours or low for 4 hours. Switch your slow cooker to “keep warm” once heated through.

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