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Lentil and Rice Meatballs

Lentil and Rice Meatballs

These vegan lentil and rice meatballs are my weeknight lifesaver—wholesome, hearty, and surprisingly quick. Each bite is packed with protein, fiber, and savory flavor from lentils, rice, and warm spices. They bake or air fry beautifully, pair with rich coconut curry or spiced tomato sauce, and reheat perfectly for meal prep. Comfort food that’s practical and nourishing all week long.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Mediterranean-inspired, vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cooked lentils green or brown preferred
  • 1 cup cooked rice brown or basmati
  • 2 tbsp tomato paste
  • 1 flax “egg” 1 tbsp ground flaxseed + 2 ½ tbsp water
  • ½ cup breadcrumbs or panko use gluten-free if needed
  • ¼ cup chopped walnuts
  • 2 tbsp minced dried mushrooms optional, for umami
  • 2 cloves garlic minced
  • ½ small onion finely chopped
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ¼ tsp cinnamon or allspice optional
  • Salt to taste
  • 1 tbsp olive oil or 1 tbsp coconut milk for richness
  • Fresh parsley chopped (for garnish)
  • 1 tbsp oil
  • ½ small onion chopped
  • 2 cloves garlic minced
  • 1 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 cup chopped or puréed tomato
  • 1 cup coconut milk
  • Salt to taste
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ½ tsp ground coriander
  • 1 cup puréed tomato
  • 1 tbsp lemon juice
  • Salt to taste

Method
 

  1. Preheat the oven to 375°F (or 400°F for deeper color) or preheat the air fryer to 380°F.
  2. Combine cooked lentils, cooked rice, tomato paste, flax egg, garlic, onion, and spices in a food processor.
  3. Add walnuts and mushrooms if using, then pulse in short bursts until about two-thirds pureed with some texture.
  4. Check consistency — if too wet, mix in breadcrumbs; if too dry, add 1 tsp tomato paste or a splash of water.
  5. Line a baking sheet with parchment paper to prevent sticking.
  6. Lightly dampen hands and shape the mixture into evenly sized balls (2 tbsp for small, ⅓ cup for large).
  7. Arrange on the baking sheet, leaving space between each ball.
  8. For oven baking, bake for 10 minutes, flip, then bake another 10 minutes at 375°F, or 12–15 minutes per side at 400°F.
  9. Let baked balls rest on the tray for 7–10 minutes before serving.
  10. For the air fryer, cook in a single layer for 10 minutes at 380°F, turn, then cook 5–6 minutes more until golden and crisp.
  11. For coconut tomato curry, sauté onion and garlic in oil for 2–3 minutes over medium heat.
  12. Add curry powder, garam masala, and turmeric; cook until fragrant.
  13. Stir in chopped tomato and salt; cook 4–5 minutes.
  14. Pour in coconut milk and simmer for about 15 minutes until thick and glossy.
  15. For spiced tomato pan sauce, heat olive oil and sauté garlic for 30 seconds.
  16. Stir in cumin, cinnamon, allspice, and coriander; toast briefly.
  17. Add puréed tomato and simmer about 15 minutes until reduced and flavorful.
  18. Finish with lemon juice and salt to taste.
  19. Serve the meatballs with either sauce over rice, pasta, or salad.
  20. Garnish with parsley and enjoy warm.

Notes

Pulse gently — don’t over-blend; texture matters. If the mixture is crumbly, add a bit of flax egg or breadcrumbs. If too soft, bake longer or make smaller balls for even cooking. Store leftovers up to 5 days in the fridge or 2 months in the freezer. Reheat in the air fryer for crisp edges or in the oven for even warmth. Pairs beautifully with tahini drizzle or fresh lemon juice.