Lentil “Meat”balls

If you’re looking for a healthy alternative to spaghetti and meatballs, this recipe uses lentils for a lower calorie count while still providing an excellent source of protein.


  • 5 Cloves Garlic
  • 1 Medium Onion
  • 1 Cup Diced Mushrooms
  • 1/2 Cup Water
  • 2 Tbsp Flaxseed
  • 4 Tbsp Water
  • 1 Cup Canned Lentils
  • 1 Cup Gluten-Free Bread Crumbs
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1/4 Tsp Red Pepper Flakes
  • 1 Tsp Salt
  • 1/2 Tsp Pepper


In a large pot add garlic, onion, mushrooms and 1/2 cup of water then simmer for 10 mins.

To make the flax egg, mix together flaxseed and 4 tbsp of water then set aside for 5 mins.

In a food processor add cooked garlic, onion, mushrooms with lentils and bread crumbs. In a bowl mix oregano, basil, red pepper flakes, salt and pepper then add to processor with the flax egg. Process until combined well then roll into small balls and bake on a baking sheet lined with parchment paper at 350 F for 40 minutes, flipping halfway. Enjoy!

Plantworthy Food was created to provide video recipes to others that are maintaining a diet which is both gluten-free and plant-based. Through their website they provide video recipes to follow along as well as the written recipes.