This post may contain affiliate links. Please read my disclosure policy.
BBQ vegan lentil meatballs are a protein packed dish made with simple plant-based ingredients of lentils, rice and mushrooms! No mock meats!
I created this recipe in 2017 after seeing an Instagram post of BBQ turkey meatballs and zucchini.
I knew I could easily make a plant based version, but I had no idea it would become as popular as it has become! It is one of the most popular recipes on the blog!
These vegan lentil meatballs are the most tested tried and true recipe on the blog (see recipe testimonials below), and when you try them for yourself, you will find out why!
What are Vegan Meatballs made of?
Some recipes use the a vegan mock meat product. However this recipe uses simple, affordable, and easily accessible plant-based ingredients you can find anywhere.
What do these Meatless Meatballs taste like?
This recipe has great texture and flavor! The liquid smoke gives it an extra oomph so to speak. The lentil balls also have a GREAT like the texture because of the rice.
And the best think about it is, they aren't mushy. In the original recipe, some reported that they were mushy and wet.
So I went back to the drawing board and I'm happy to report that this updated recipe has solved that problem!
Now I am a Midwestern St. Louis gal, so I made these lentil meatballs in my vegan bbq sauce but these can also work with spaghetti sauce over some pasta!
Can I meal prep this recipe?
YES!
These this makes for a great meal prep. You can make a HUGE batch ahead of time and freeze for up to 3 months!
What can I Serve with these Vegan Meatballs?
You can make them really small and serve them as a appetizer! I like eating as part of main dish served alongside the following sides:
- vegan potato salad
- vegan baked beans
- dairy free mac and cheese
- chickpea cucumber tomato salad
- vegan corn salad
How to Make BBQ Lentil Balls?
*Please read detailed and printable recipe card below for full ingredients and instructions
Cook Veggies and Make Meatballs
- Cook mushrooms and onions. Then add cooked veggies to a food processor with lentils. (Photos 1 & 2)
- Add seasonings to a bowl along with processed veggies and lentils. Mixed together until fully combined. (Photos 3 & 4)
Baking and Saute Instructions
- Scoop mixture and form into a ball. (Photos 1 & 2)
- To bake, dip in BBQ Sauce and add on a baking sheet. Bake until meatballs are done. (Photos 3 & 4)
- To sauté, add to a hot pan to caramelize. Then add BBQ sauce over lentil balls, fully coating and simmering for a couple of minutes.
Substitution, Cook, and Storage Tips:
- DO NOT use red lentils for this. They are too mushy for this recipe.
- Leftovers keep covered in the refrigerator 4-5 days once cooked. DO NOT store at room temperature.
- To freeze, do it before you cook your vegan balls. Form into balls and add it to a Reusable Storage Bag or Glass Containers and freeze for up to 3 months. (Be sure to date it).
- When ready to cook, thaw out in refrigerator overnight and heat according to the recipe instructions!
How Does this Recipe Help with Vegan Weight Gain?
This is my GO-TO post-workout meal! I eat it with roasted broccoli (or green beans), and a baked Garnet Sweet Potato all the time.
This recipe is packed with protein containing 15 grams of protein per serving! The lentils contain such amino acids that help with building curves like valine (a BCAA that helps with muscle growth and muscle repair).
Be sure to read our vegan weight gain guide for more information on how to gain healthy weight and curves on a vegan diet!
What People Are Saying About This Recipe
These are SO bomb! So flavorful! So, so good. I’m making another batch for the freezer these are so good. -Kiki (via comments)
These are phenomenal! The flavor and texture were both excellent. - Charlotte (via comments)
More Lentil Recipes You'll Love:
WANT MORE? Subscribe to my NEWSLETTER and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.
BBQ Vegan Lentil Meatballs
Ingredients
- 2 teaspoons olive oil, divided
- ½ medium onion, chopped
- 2 cups sliced mushrooms (16-ounce package)
- 2 cups cooked lentils, divided note 4
- 1 cup cooked brown rice note 3
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried basil
- ⅔ cup instant oats
- ½ cup breadcrumbs
- handful parsley and cilantro
- 2 tablespoons vegan worcestershire
- ¼ cup vegan BBQ sauce
- ½ teaspoon liquid smoke
- ½ - 1 cup extra Vegan BBQ Sauce
Equipment
Instructions
- Add 1 teaspoon of olive oil to a large pan over medium-high heat. Add chopped onions and mushrooms. Cook until vegetables are fully translucent. Once cooked turn off the heat and set aside.
- Take half your lentils and add to a food processor along with your cooked mushrooms and onions. Process until just combined. The mixture will be wet and sticky. It should hold and bind together without a problem.
- Take your mixture and add it to a large mixing bowl. Next the other half of your lentils, cooked rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, parsley, cilantro, vegan worcestershire, bbq sauce, and liquid smoke. Mix together until fully combined.
PAN FRYING INSTRUCTIONS
- Start to form your lentil balls placing them in a bowl. (I use an ice cream scooper to scoop out mixture). Grab a large 15 inch cast iron pan (or whatever skillet you have on), add 1 teaspoon of olive oil over medium heat.
- Once the oil is hot, place, balls in a pan and heat all the way through for about 2 minutes on each side. The lentil balls will form a caramelized coating on each side. Do not leave unattended.
- Add ½ to 1 cup of Vegan BBQ Sauce to the pan and turn down the heat. Make sure you coat every lentil ball and simmer for 1 to 2 minutes.
- Remove from heat and let cool for 2 minutes. Serve with your favorite sides or as an appetizer.
BAKING INSTRUCTIONS
- Preheat oven to 350 degrees F. Start to form your lentil balls placing each one on a pan lined with parchment paper. (I use an ice cream scopper to scoop out mixture).
- Brush lentil meatballs with 1 teaspoon of oil (this will help them get that caramelized color as if you were pan-frying them) and extra barbecue sauce (as much as you like).
- Place in the oven for about 20 minutes total. After 10 minutes, flipped them on the other side for an even cook. You can brush on an extra layer of BBQ sauce if you like and finish baking.
- Once fully cooked, take out the oven and allow it to cool. Serve with your favorite sides or as an appetizer.
Video
Notes
- UPDATED: This recipe has been updated due to people finding the mixture too wet. Thanks to the feedback, I made 3 important changes:
- I took away the need for a flaxseed egg so less ingredients are needed.
- I added breadcrumbs to the mixture for a better hold and more texture.
- I processed only half of the lentils in a food processor that way it the mixture has some texture and isn't so wet.
- READ THE ENTIRE RECIPE: It is important to follow instructions as written and read through the entire post and recipe. If you try to do this recipe on your own outside of the direct instructions and measurements, you take the risk the recipe not turning out correctly.
- MORE LENTIL MEATBALLS: The same flavor is there but now the mixture holds a lot better and it makes more meatballs! I have tested the new version 3 times and it's PERFECT. Please leave comments for any questions or concerns of how the updated recipe turned out for you!
- PRE COOKED RICE: Please NOTE the rice needs to be bought pre cooked or you will have to add additional steps in cooking those things yourself. Any pre cooked rice will do but I like Tasty Bite Organic Brown Rice. If you want to cook your own, I like Trader Joes 15 Quick-Cook Rice. ½ cup of dried rice equals 1 cup of cooked rice. Cook according to package directions.
- PRE COOKED LENTILS: Lentils need to bought pre cooked as well or you will have to add additional steps. I used 2 15 ounce cans of lentils. (Be sure to pat your lentils dry as much as possible with a paper towel if using can lentils). If you want to cook your own, 1 cup of dried lentils equals 2 cups of cooked lentils. Cook according to package directions.
Nutrition
Update Notes: This post was originally published on July 1, 2017, but was republished with meal prep and storage tips on October 31, 2021.
As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Sherry Kosinski
Can I use regular oats instead of instant?
Realtor Christy
These were fabulous! Thanks for sharing…even my meat eating hubby liked them.
Gloria
Totally fabulous!!! I made the meatballs and the BBQ sauce exactly as written and they both turned out amazing!! A definite keeper! Thank you so much for sharing these recipes! 😊
KJ
This recipe is OUTSTANDING!! We’ve cooked vegan extensively for many years and this is one of the best meals we’ve made. Well done, you knocked this one out of the ballpark.
Jamie
I gave this recipe for Star’s because the flavor is delicious. I’m not sure what I did wrong but the little balls ended up sticking to my cast-iron pan so I had to try and salvage them transfer them to a cookie sheet to make them so if you could please comment on what I possibly did wrong I would appreciate it. I know that I used olive oil to heat up in the pan was that the wrong kind of oil?
Gina Marie
Thank you for that! Sometimes they will stick but to minimize that, you can pop them in the freezer for 30 minutes so that they are more solid when pan frying.
Sandy
Do you think quinoa could be substituted for the rice for these neatballs?
Gina Marie
you can try it
Dee
Hi Sandy,
Did you ever try the quinoa? If so, how did they turn out? I have a batch of quinoa that I have cooked and am looking for some recipes to use my leftover quinoa in. If anyone has used quinoa in place of the brown rice, please let me know. Inquiring minds want to know.
Kristj
Do you use brown rice because it has some inherent property that helps bind these better. Would white rice work as well?
Gina Marie
you can try it. I like the texture of the brown rice I recommended in the post
Maria
My 8oz container of sliced mushrooms was almost 3 cups! 16 oz would have been far too much. Did you mean 8 oz?
Gina Marie
I meant 16 ounce. You can adjust if you don't want that many mushrooms.
Maria
5 cups of mushrooms would be ok? That’s how much a 16 oz container contained. I originally made it with 2 cups and the taste was great but they were falling apart after baking.
Sandra
Can these be frozen ? If so, how long ?
Mareba
I really want to try these but instead of using bbq sauce I want to use them for spaghetti and meatballs. Do I need to readjust anything major or just eliminate the liquid smoke and bbq sauce. I know adding aromatic herbs such as basil and oregano with give it that much needed Italian flair.
Gina Marie
I would just eliminate the BBQ sauce. You could also eliminate the liquid smoke but I actually like the flavor it adds regardless of how I am using it. But it is up to you! Def adding the Italian herbs would help!
Rose
Even though I am not a vegan I love trying new recipes.
Made a double batch but only used 1 pound of sautéed portabella mushrooms.
I did not use breadcrumbs.
Sprayed my meatballs with cooking spray before baking 10 minutes and again when I turned them…they are so good and we will be enjoying them with tzatziki. Thank you
Maddalena
I would like to say the lentil meatballs were very good until I used the BBQ. The brand I used was so so and I felt ruined the recipe. I'll make it again using your BBQ sauce recipe. Other than that the texture and flavour of the lentil balls (sans BBQ sauce) were very good.
Carey
These were so unbelievably good that they barely made it to the dinner table. My husband and daughter were eating them standing up in the kitchen! No leftovers, gone in one sitting!
I made my rice and lentils from scratch and strained as much water out as possible. (If you have trouble getting them to hold together, that will make a big difference. I also added Kashmiri Mirch chili powder (which my Indian husband loves).
This is a new staple in our vegetarian home now!
Gina Marie
awesome! so glad you enjoyed them!
Jed A. Reay
Tastes great, no doubt. Although, I tried everything possible to keep them together as a ball, even left half the recipe in the fridge over night. I even used flax seed meal, no go. I won't be using this one again. It was just a big blob on the plate.
Jed A. Reay
Gina Marie
Sorry it did not work out for you. Did you follow directions exactly? It is important to read through the entire post and follow all the written instructions and correct measurements like patting the lentils dry, not over blending, and using both oats and breadcrumbs. Flax seed meal was not recommended in this recipe.
Lucy
first off i love these because there pretty simple and taste really good (best mock meat dish out there, i don’t like using processed fake meat bc that’s not any better for you so this recipe is a just all around great bc it’s using nothing processed ) . i read a previous review someone saying it doesn’t stick but i have never had a problem with that, they always stay together GREAT! but one thing is, the recipe says it serves 20 medium lentil balls…. idk how that could ever be possible. i make my meatballs as big as the ones pictured and it gives me maybe 10 but i don’t care because this is the 4th time i’ve done this recipe and i just now am seeing how much it’s supposed to make . plus it’s VERY filling!
Michaela
They were delicious - my family loved them. Husband already asked when I will be making them again 😉
Thanks for sharing.