Lentil No-Meatballs Recipe

Name: Lentil No-Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 teaspoon Salt; 1 cup Dry Lentils; 1 cup Quick Cooking Oats; 2 Eggs; 3 cloves Small Cloves Of Garlic, Finely Chopped; 2 Tablespoons Parsley, Preferably Fresh; 2 teaspoons Oregano; 2 teaspoons Basil; 1/2 teaspoons Salt; 1/4 Tablespoons Black Pepper; 1/4 cups Grated Parmesan Cheese; 1/2 cups Italian Bread Crumbs; Olive Oil, Enough To Cover The Bottom Of Your Frying Pan

Servings: persons

2 cups Water
1 teaspoon Salt
1 cup Dry Lentils
1 cup Quick Cooking Oats
2 Eggs
3 cloves Small Cloves Of Garlic, Finely Chopped
2 Tablespoons Parsley, Preferably Fresh
2 teaspoons Oregano
2 teaspoons Basil
1/2 teaspoons Salt
1/4 Tablespoons Black Pepper
1/4 cups Grated Parmesan Cheese
1/2 cups Italian Bread Crumbs
Olive Oil, Enough To Cover The Bottom Of Your Frying Pan

1
Add salt to water on a medium-sized saucepan.
2
Bring water to a boil.
3
Add lentils and simmer, covered, for 25-30 minutes or until lentils are soft and most of the water is evaporated.
4
Remove from heat.
5
Partially mash lentils in a mixing bowl.
6
Stir in oats.
7
Add eggs, garlic, and spices and mix to combine.
8
Add cheese and bread crumbs and mix until you have a slightly sticky mixture that will stay together in a ball but not completely stick to your hands.
9
Some of the ingredients may need to be adjusted to your liking (i.e.
10
if too sticky, add some more bread crumbs).
11
I did have to estimate for some of the measurements since this is a family recipe that doesnt use measuring!
12
Once mixture is combined, roll it into balls in the size of your choosing.
13
Pour a thin layer of olive oil into a large pan and allow it to heat over medium heat.
14
Once oil is hot add in meatballs, turning often so they brown evenly.
15
Once they are more of a toasty brown with a slight hardness on the surface, they are done.
16
This should take about 15-20 minutes.
17
Allow meatballs to cool on a plate that youve lined with a paper towel (to remove excess grease).
18
Enjoy in pasta or by themselves with a little salt!
19
Delicious right out of the fridge as well!

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Water, 1 teaspoon Salt, 1 cup Dry Lentils, 1 cup Quick Cooking Oats, and more.

Yes, Lentil No-Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil No-Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions