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Lentil Meatballs

Soft lentil patties made with red lentils, fine bulgur, warm spices, fresh herbs, and lemon. These vegan meatballs are perfect for mezze plates, light lunches, or potlucks.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean, Turkish
Kitchen Pace : 🕒🕒
Servings: 6
Recipe by NAVA Kitchen
Bowl of homemade lentil meatballs made with red lentils, bulgur, fresh herbs, and lemon.
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Ingredients:

Lentils & Bulgur
Onion & Spice Mix
  • 1/2 cup olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 lemon, juiced
  • 1 tsp cumin
  • 1 tsp paprika
  • Crushed red pepper, optional
  • Salt, to taste
  • Black pepper, freshly ground
Finish
  • 1/2 cup scallions, finely diced
  • 1/2 cup parsley, finely diced

Method:

Start Cooking
Lentils & Bulgur
  • Add rinsed lentils and water to a pot. Bring to a boil, then simmer uncovered for 20–25 minutes, until lentils are soft and most of the liquid is absorbed.
  • Stir in bulgur immediately, mix well, cover, and let sit 10–15 minutes until bulgur softens. Let cool slightly.
Onion & Spice Mix
  • Heat olive oil in a pan. Sauté onion until soft and translucent.
  • Add garlic and cook 30 seconds.
  • Stir in tomato paste, cumin, paprika, crushed red pepper, salt, and black pepper.
  • Cook 1–2 minutes, then remove from heat and let cool until comfortable to touch.
Combine & Finish
  • Combine the onion–spice mixture with the lentil–bulgur base.
  • Add lemon juice and mix thoroughly.
  • Add scallions and parsley. Adjust salt or lemon if needed.
  • Shape into small oval patties or balls.
  • Serve chilled or at room temperature over lettuce leaves with extra lemon. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Red lentils cook quickly and break down easily, which helps bind the mixture without eggs. Simmer until soft but not watery.
  • Fine bulgur absorbs the remaining moisture from the lentils. If the mixture feels too soft, let it rest longer before shaping.
  • You can replace 1 tbsp tomato paste with pepper paste, or substitute with 1 tbsp mashed roasted red pepper or add 1/2 tsp smoked paprika.
  • Let the onion and spice mixture cool slightly before combining so the herbs stay fresh and vibrant.
  • If the mixture feels too dry, add a small drizzle of olive oil. If too soft, a spoonful of fine bulgur will help.
 
Make it yours
  • Add more parsley and scallions for a brighter, greener flavor, or use less for a milder taste.
  • Swap parsley for dill or mint.
  • Add 1–2 tsp pomegranate molasses for deeper flavor.
  • Add finely grated carrot for sweetness.
  • Make it spicier with Aleppo pepper.
 
At the table
  • Serve with crisp romaine, cucumber slices, and lemon wedges.
  • Perfect for mezze boards or light summer meals.

My notes:

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Nutrition:

Calories: 371 kcal | Carbohydrates: 42 g | Protein: 12 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Sodium: 62 mg | Potassium: 558 mg | Fiber: 15 g | Sugar: 3 g | Vitamin A: 772 IU | Vitamin C: 22 mg | Calcium: 60 mg | Iron: 4 mg
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