Meatless Meatballs | GF

Meatless Meatballs

These meatless meatballs make for the PERFECT party appetizer, or served over a bed of rice for a full on meal! They have been an absolute HIIIIT, even with my carnivorous friends, at every party we’ve ever brought them to. People gasp when they find out they’re completely vegetarian, shrug, & devour them until the pot is empty.


Full disclosure: I forgot to mash the lentils & they STILL came out fantastic haha. The texture truly resembles that of a “real” meatball. Don’t EVEN get me started on how fucking the homemade sweet & sour sauce is! It’s ridiculously easy to make & waaaay better for you than that store bought crap *no offense…*.


The time & effort these take are well WORTH the reward <3 You can even make the meatballs ahead of time (no sauce), freeze them, & make the sauce one night for dinner & gently reheat them in it! BAM! Easy weeknight dinner.


I rrrrreally hope that you guys will give these a try; it’s legitimately one of my favorite recipes I have up on the blog!

Let me know if you try them :)



Serves: 20-ish golf ball sized meatballs

Prep Time: You tell me…

Recipe courtesy of:




2 cups water

1 tsp salt

1 cup lentils

1 cup 90 second brown rice

½ onion, finely diced

1 cup quick-cooking oats

¾ cup cheddar cheese, grated

1 egg, beaten (***vegetarians use flax egg--1 Tbsp ground flaxseed + 2.5 Tbsp water: stir & let rest for 5 minutes to thicken)

8 oz tomato sauce

½ tsp kosher salt

¼ tsp garlic powder

1 tsp garlic salt

2 tsp dried basil

¼ tsp black pepper



1 ½ cups brown sugar, packed

3 oz distilled white vinegar

2 ½ oz soy sauce

½ cup ketchup

2 ¼ cup water

4 tbsp brown rice flour

1 tbsp cornstarch




1.    In a small saucepan, bring the 2 cups of water & salt (1 tsp) to a boil. Add lentils & turn down to a simmer. Cover & simmer for about 25 minutes, or until lentils are tender.

2.    Roughly mash with a fork & set aside to cool down.

3.    Preheat oven to 350 degrees F & generously spray a baking sheet with non-stick spray.

4.    In a large bowl combine the lentils, 90 second brown rice, onion, oats, cheese, egg, tomato sauce, & seasonings. Use your hands to make sure everything get worked together & mixed thoroughly.

5.    Once mixed, form golf ball sized “meatballs” & place on greased baking sheet.

6.    Bake in oven for 30-35 minutes, taking them out halfway through & gently turning them over to ensure they brown on both sides.

7.    Work on sauce.



1.    Combine all the sauce ingredients in a pot big enough to eventually add the meatballs to.

2.    Whisk the ingredients together, bringing to a boil. Once it starts to boil & thickens up, it’s time to add your meatballs to the sauce.

3.    Very gently add the meatballs to the sauce, spooning some sauce over the tops to cover them. Cover & let gently boil for 10 minutes. Stir a couple times throughout the 10 minutes to make sure they don’t stick to the pot.

4.    The meatballs are ready to serve!

Meatless Meatballs

^^ before baking + browning. SEE, tooootally looks like meat!

Meatless Meatballs

^^ straight out of the oven

Meatless Meatballs

Meatless Meatballs

Meatless Meatballs

Meatless Meatballs

Meatless Meatballs

Meatless Meatballs



Meatless Meatballs

Meatless Meatballs

Meatless Meatballs



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