The Ultimate Cheesy Meatless Meatballs You’ll Actually Crave

There are certain meals that just feel like a warm hug. For me, a big bowl of spaghetti and meatballs is at the top of that list. But over the years, my family has started eating less meat, which sent me on a mission. I was determined to create a vegetarian version that wasn’t a mushy, bland disappointment. After many, many batches, I finally landed on this recipe for cheesy meatless meatballs, and let me tell you, it’s a total game-changer.

These meatballs are hearty, savory, and packed with so much flavor that you won’t miss the meat for a second. They get their amazing texture from a combination of lentils and toasted walnuts, and they’re held together with two kinds of cheese for that perfect, gooey bite. Paired with a simple homemade marinara, this dish has become a weeknight staple in my home. So, roll up your sleeves, and let’s make something delicious together!

Quick Recipe

• Preparation Time: 35M
• Cooking Time: 1H5M
• Total Time: 1H40M
• Type of dish: Main Course
• Cuisine: Italian American
• Recipe Yield: 6 servings (makes 20-24 meatballs)
• Calories: 460 kcal per serving (approximate)

Recipe Highlights

• Amazingly Hearty & Flavorful: Uses lentils and walnuts for a satisfying, “meaty” texture that even meat-lovers enjoy.
• Baked, Not Fried: We bake these meatballs for an easier, healthier, and less messy cooking process. They hold their shape perfectly!
• Perfect for Meal Prep: Make a double batch! These meatballs freeze beautifully for a quick and delicious future meal.
• Simple Pantry Ingredients: No hard-to-find items here. Just simple, wholesome ingredients you might already have.

Why This Recipe Just Works

Before we jump into the steps, I want to share a little bit about why this recipe is so reliable. Understanding the “how” and “why” is the key to becoming a more confident cook.

First, the base. We use brown or green lentils because they hold their shape well when cooked, giving our vegetarian meatballs a fantastic, firm bite. We pair them with toasted walnuts, which is my secret weapon. Toasting the walnuts brings out their deep, earthy flavor and adds a rich, fatty quality that mimics the satisfaction of real meat.

Second, we bake them. I’ve tried pan-frying vegetarian meatballs, and it can be a messy, frustrating experience. They can fall apart or stick to the pan. Baking is so much more forgiving. It allows the meatballs to cook through evenly and develop a beautiful golden-brown crust without any fuss. This hands-off method also frees you up to whip up the quick marinara sauce while they’re in the oven. It’s all about working smarter, not harder!

The Simple Ingredients You’ll Need

One of my favorite things about this recipe is that it relies on basic pantry and fridge staples. Here’s what you’ll be gathering.

For the Cheesy Meatless Meatballs:

• Brown or Green Lentils: 1 cup, dry
• Raw Walnuts: 1 cup, halves or pieces
• Italian-Style Breadcrumbs: ¾ cup (use panko for a lighter texture if you prefer)
• Grated Parmesan Cheese: ½ cup, plus more for serving
• Shredded Low-Moisture Mozzarella Cheese: ½ cup
• Large Egg: 1, to act as a binder
• Yellow Onion: ½, roughly chopped
• Garlic: 2 cloves, peeled
• Soy Sauce or Tamari: 1 tablespoon (for a hit of savory umami)
• Dried Italian Seasoning: 2 teaspoons
• Salt & Black Pepper: To taste

For the Quick Homemade Marinara Sauce:

• Olive Oil: 2 tablespoons
• Garlic: 3 cloves, minced
• Canned Crushed Tomatoes: 1 (28-ounce) can
• Dried Oregano: 1 teaspoon
• A Pinch of Sugar: Optional, but it helps balance the acidity of the tomatoes
• Fresh Basil: A small handful, for finishing

Let’s Make Cheesy Meatless Meatballs, Step-by-Step

Alright, are you ready? I’ll walk you through every step. Just take it one at a time, and you’ll do great.

Step 1: Cook the Lentils

First things first, rinse your dry lentils under cool water. Place them in a small saucepan and cover with about 3 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the lentils are tender but not falling apart. This is important—mushy lentils will lead to mushy meatballs. Once cooked, drain them very well and set them aside.

Step 2: Toast the Walnuts and Create the Base

• While the lentils are cooking, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• Spread the walnuts on a dry skillet over medium heat. Toast them for about 5-7 minutes, tossing frequently, until they are fragrant and slightly browned. Keep a close eye on them, as they can burn quickly! Toasting makes a huge difference in flavor, so please don’t skip this step.
• Once toasted, transfer the walnuts to a food processor. Add the roughly chopped onion and garlic cloves. Pulse a few times until everything is broken down into a coarse, crumbly mixture.

Step 3: Combine and Form the Meatballs

• Now, add the cooked and drained lentils, breadcrumbs, Parmesan, mozzarella, egg, soy sauce, and Italian seasoning to the food processor with the walnut mixture. Pulse everything together until it’s well-combined, but be careful not to over-process. You want to see some texture, not a smooth paste.
• Transfer the mixture to a large bowl. I like to use a medium cookie scoop (about 1.5 tablespoons) to portion out the meatballs. This little trick ensures they are all the same size and cook evenly. Roll each portion gently between your palms to form a smooth ball and place it on your prepared baking sheet. You should get about 20-24 meatballs.

Step 4: Bake to Perfection

Slide the baking sheet into your preheated oven. Bake for 25-30 minutes, flipping them halfway through, until the meatballs are firm to the touch and nicely golden brown on the outside. They will fill your kitchen with the most amazing, savory aroma!

While the Meatballs Bake: The Easiest Homemade Marinara Sauce

• Making a quick homemade marinara sauce while the meatballs bake is a fantastic use of time. It’s so simple and tastes infinitely better than most store-bought jars.
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for just a minute until it’s fragrant—don’t let it brown. Pour in the can of crushed tomatoes, sprinkle in the dried oregano, a pinch of salt, pepper, and that optional pinch of sugar.
• Bring the sauce to a simmer and let it cook gently for about 15-20 minutes. This gives the flavors time to meld and the sauce to thicken slightly.

Bringing It All Together

Once the meatballs are baked and the sauce has simmered, it’s time for the final, magical step.

Gently transfer the baked meatballs into the skillet with the marinara sauce. Turn the heat down to low and let them simmer in the sauce for about 5-10 minutes. This allows the meatballs to absorb some of that delicious tomato flavor. Tear up your fresh basil leaves and stir them into the sauce.

How to Serve Your Masterpiece

You have so many wonderful options here!

• Classic Spaghetti: Serve them over a bed of your favorite pasta, with an extra sprinkle of Parmesan cheese.
• Hearty Sub Sandwiches: Pile them into a crusty roll, top with extra mozzarella, and toast until bubbly.
• A Simple Appetizer: Serve them straight from the skillet with toothpicks for an easy and impressive party snack.

No matter how you serve them, these lentil walnut meatballs are sure to be a hit.

Helpful Tools for This Recipe

• Large Baking Sheet
• Parchment Paper
• Food Processor
• Large Skillet or Saucepan
• Medium Cookie Scoop (Optional, but highly recommended!)

A Recipe to Keep Forever

This recipe is more than just a meal; it’s a solution. It’s for Meatless Mondays, for feeding vegetarian friends, or simply for those nights when you want something comforting and delicious without the heaviness of meat. I truly hope these cheesy meatless meatballs become as beloved in your home as they are in mine.

Happy cooking!

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