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Crispy Lentil Meatballs

Cook Time 35 minutes


  • 1 cup lentils, dried
  • 1 lb. ground beef, lean; or ground turkey
  • 1 cup parmesan cheese, grated
  • 1 tbsp garlic powder
  • 2 tbsp Italian seasoning
  • 1 tbsp pepper
  • 1 tsp salt
  • 1 bunch parsley, fresh; finely chopped (or 2 tbsp dried)
  • 2 eggs
  • 2 tbsp cooking oil


  • Rinse lentils.
  • Bring to boil in 2 cups water, reduce heat, simmer for 35–40 minutes or until soft.
  • Strain off excess water.
  • Mix ground meat, Parmesan, garlic, Italian seasoning, pepper, and salt.
  • In a separate bowl, mash cooked lentils with a fork.
  • Add eggs, continue mashing until well mixed.
  • Combine lentil and egg puree into beef mixture.
  • Add parsley. Mix well.
  • Form meatballs using ¼ cup of mixture and roll into balls. About 1 inch in diameter.
  • Heat pan over medium heat with 2 tablespoons cooking oil.
  • Add meatballs to hot pan. Allow meatballs to brown, and then rotate and repeat until all sides are golden, crispy brown (160°F for beef or 165°F for turkey).
  • Serve over pasta or veggies.