Italian-Style Lentil Meatballs in Marinara

Italian-style lentil meatballs in marinara deliver all the comfort of classic meatballs with hearty texture and rich tomato sauce, ready in just 45 minutes. These hold together beautifully, freeze perfectly for up to 3 months, and are ideal for meal prep or feeding a crowd.

What Makes These Italian-Style Lentil Meatballs in Marinara Special

The lentils create a tender yet firm texture that’s surprisingly similar to traditional meatballs when combined with breadcrumbs, Parmesan and Italian herbs.

Green or brown lentils work best here because they hold their shape and provide substance; you pulse them in a food processor until partially broken down but still chunky. This gives you the perfect bite with some whole lentils visible throughout for great texture and visual appeal.

The meatballs bake in the oven first to develop a golden crust, then simmer in homemade marinara to soak up all that garlicky tomato flavor. You can serve them over pasta, in a sub sandwich, or with crusty bread for dipping.

Ingredients

Simple Italian ingredients come together for authentic flavor that tastes like it simmered all day.

For the lentil meatballs:

• 1 1/2 cups green or brown lentils, rinsed
• 3 1/2 cups water
• 1 bay leaf
• 3 tablespoons olive oil, divided
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 2 tablespoons tomato paste
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

For the marinara sauce:

• 2 tablespoons olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz/794g) crushed tomatoes (or 3.5 cups crushed fresh tomatoes)
• 1 can (14 oz/400g) diced tomatoes (or 2 cups fresh tomatoes, diced)
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

The tomato paste in both the meatballs and sauce intensifies the umami flavor.

How to Make These Italian-Style Lentil Meatballs in Marinara

1. Combine the lentils, water and bay leaf in a medium pot; bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender but not mushy.
2. Drain the lentils well and remove the bay leaf; spread them on a baking sheet to cool for 10 minutes.
3. While the lentils cool, preheat your oven to 375°F (191°C) and line a baking sheet with parchment paper.
4. Heat 1 tablespoon of olive oil in a small skillet over medium heat; sauté the diced onion for 5 minutes until soft, then add the minced garlic and cook 1 minute more.
5. Transfer the cooled lentils to a food processor and pulse 8-10 times until about half are broken down but you still see whole lentils throughout.
6. In a large bowl, combine the pulsed lentils, sautéed onion and garlic, breadcrumbs, Parmesan, egg, tomato paste, Italian seasoning, basil, oregano, garlic powder, onion powder, parsley, salt and pepper; mix with your hands until everything holds together when squeezed.
7. Use a cookie scoop to portion the mixture into golf ball-sized portions (about 2 tablespoons each), then roll between your palms to form smooth balls; this keeps them uniform so they cook evenly.
8. Arrange the meatballs on the prepared baking sheet, brush with the remaining 2 tablespoons of olive oil, and bake for 25 minutes until golden brown and firm.
9. While the meatballs bake, make the marinara: heat 2 tablespoons olive oil in a large deep skillet or pot over medium heat.
10. Add the diced onion and cook for 5 minutes until softened, then add the garlic and cook 1 minute.
11. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
12. Add the crushed tomatoes, diced tomatoes, sugar, basil, oregano, red pepper flakes if using, salt and pepper; bring to a simmer.
13. Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
14. When the meatballs are done baking, gently transfer them to the marinara sauce.
15. Simmer the meatballs in the sauce for 10 minutes, spooning sauce over them occasionally, so they absorb the flavors.
16. Garnish with fresh basil leaves before serving.

Substitutions/Variations

Red lentils cook faster but will create a softer, more delicate meatball that’s harder to handle. For a gluten-free version, use gluten-free breadcrumbs or rolled oats pulsed into coarse crumbs.

Add 2 tablespoons of ground flaxseed to the mixture for extra binding and omega-3s. Sun-dried tomatoes (about 1/4 cup chopped) mixed into the meatball mixture add intense tomato flavor and chewy texture.

For a spicier kick, add 1/2 teaspoon of red pepper flakes to the meatball mixture. You can also make mini meatballs using 1 tablespoon portions; bake for just 15-18 minutes and they’re perfect as appetizers.

Use store-bought marinara if you’re short on time; just simmer the baked meatballs in it for 10 minutes.

What to Serve With These Italian-Style Lentil Meatballs in Marinara

Spaghetti or any long pasta is classic; the marinara coats the noodles perfectly and you can twirl the meatballs right in.

Creamy polenta makes an excellent base that soaks up the rich tomato sauce and provides a smooth contrast to the textured meatballs.

A crusty Italian sub roll turns these into meatball subs; pile them in, top with melted mozzarella and broil for 2 minutes until bubbly.

More Lentil Recipes with Italian Flavors

My rich lentil bolognese with sun-dried tomatoes has similar Italian herbs and tomato richness but in a pasta sauce format.

Try my Italian Tuscan lentil soup with Parmesan and kale for those same comforting flavors in a cozy soup bowl.

For another baked lentil dish with layers of Italian flavor, make my layered lentil moussaka with bechamel which uses similar herbs in a completely different format.

Save this pin to remember this recipe!