Eggplant and Lentil Vegan Meatballs

I’ll be honest in the past when I post my vegan meatballs on social media I’m not loving how they turned out. But these ones were so tasty and pretty easy to make.

Minimal ingredients and minimal cook time. Definitely will be my new go to healthy vegan meatball recipe.


1 cup cooked lentils

1 medium sized eggplant peeled and diced

1/2 white onion diced

5 cloves of garlic minced

1/2 tbsp ketchup

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

Few dashes paprika

Sea salt and black pepper to taste

Olive oil for sautéing or water if oil free

1/3 cup gluten free oat flour

1 flax egg ( 1 tbsp flax seed egg 3 tbsp water)


Direction add olive oil to a pan and sauté the onion and garlic until fully cooked.

Once onion and garlic are fully cooked add in the eggplant and sauté until fully cooked.

Cook lentil in boiling water. You want 1 cup of cooked lentils in the meatball mix.

Once lentils are cooked along with eggplant and onions and garlic add everything to your food processor.

Blend to combine.

Then transfer to a bowl and add in 1/3 cup gf oat flour, ketchup, and 1 tbsp flax seed egg and all the seasonings and mix well to combine.

Scoop batter out with a spoon and place meatballs on a baking sheet.

Cook at 350 degrees for 15 minutes then flip and cook for 15 to 20 minutes.


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