Lentil & Quinoa "Meatballs" - Gluten Free & Vegan

Lentil & Quinoa “Meatballs”

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 30-34 1x



  • 1 cup uncooked green lentils
  • 1/2 cup uncooked quinoa
  • 3 cups low sodium vegetable broth to cook lentils and quinoa
  • 1 Tbs olive oil for sauteing onions
  • 3 Tbs olive oil for cooking “meatballs”
  • 1/2 medium red or yellow onion
  • 1 clove garlic
  • 1 1/2 Tbs Italian seasoning
  • 1/4 cup gluten free oats
  • 1/4 tsp salt


  1. In a small pan, add green lentils and 2 cups vegetable broth and cook according to the package directions.
  2. In a separate small pan, cook quinoa and 1 cup vegetable broth according to the package directions.
  3. Mince the onion and saute in olive oil over medium heat for 5-8 minutes or until tender.
  4. Add lentils, quinoa, oats, and garlic to a food processor and blend until smooth.
  5. If the mixture is too dry, add water a tablespoon at a time until smooth.
  6. Transfer the lentil and quinoa mixture to a large bowl and add the cooked onion, Italian seasoning, salt, and stir to combine.
  7. Using your hands, scoop the mixture and form medium sized balls.
  8. Heat 3 Tbs of olive oil over medium to high heat in a large skillet.
  9. Add the meatballs to the skillet and cook 8-10 minutes rotating the meatballs occasionally to brown evenly*.
  10. Serve over gluten free pasta, gluten free bread to make meatball subs, or just with some pasta sauce.
  11. Enjoy!


  • *Be careful when you are rotating the meatballs, they are very soft during cooking. I find rolling them around using a fork to get underneath them has been the easiest for me.