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Lentil meatballs in the pan with tomato sauce.

Lebanese Lentil Meatballs

  • Author: Laurel Perry
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Lebanese
  • Diet: Vegan



For the meatballs:

  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water
  • 4 oz crimini mushrooms
  • 1/2 yellow onion, rough chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons Lebanese Seven Spice – see notes
  • 1 1/2 cups cooked lentils
  • 1 cup quick oats, certified gluten free if needed
  • 1/2 cup gently packed sun dried tomatoes
  • 1 teaspoon dried oregano

For the sauce:

  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon seven spice
  • 1/2 teaspoon salt
  • 1 (14.5)oz can diced fire roasted tomatoes
  • 2 cups halved cherry tomatoes, or diced campari tomatoes
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh parsley


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, whisk together your flaxseed meal and water. Set aside to thicken. Just before using, whisk again.

In a food processor with the S blade attachment, pulse the mushrooms and onion until finely diced. Heat the olive oil in a skillet over medium heat. Add in the onions, mushrooms, salt, and cook until tender and the mushrooms have released their liquid, about 7-10 minutes. Add in the garlic and seven spice. Cook until fragrant.

Return the onion and mushroom mixture to the food processor. Add in the flaxseed mixture, lentils, oats, sun dried tomatoes, and oregano. Pulse until everything is combined. You want the mixture to be mostly broken down, but still have some texture.

Roll into meatballs, or use a cookie scoop, and place on the parchment lined baking sheet, leaving 1 inch between meatballs. Bake for 45 minutes, flipping halfway through.

While the meatballs are cooking, make the sauce. Add the olive oil and onion to a skillet over medium heat. Cook until tender, about 5-7 minutes. Add in the spices, tomato paste, stir, and cook until fragrant, about 1 minute. Stir in the tomatoes and broth. Cover and simmer until the tomatoes are broken down and the sauce has thickened, about 20-35 minutes.

Gently add the cooked meatballs to the sauce and toss to coat. Let the meatballs simmer in the sauce for 1-2 minutes to meld their flavors together. Top with parsley and enjoy!


Seven Spice: you can make it here (the spices are pretty common) or buy it here. In a pinch, use 1/2 teaspoon allspice and 1/4 teaspoon each cinnamon and ginger if you have them.

Quick Oats: If you have rolled oats on hand, pulse them a few times in a food processor until they resemble quick oats.

Sun Dried Tomatoes:  I like the dry packaged variety. You can use oil packed, too. Just be sure to drain the oil well and pat them with paper towels before using.


  • Serving Size: 1/4 recipe
  • Calories: 550
  • Sugar: 11g
  • Sodium: 1275mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 75g
  • Fiber: 28g
  • Protein: 26g
  • Cholesterol: 0mg

Keywords: seven spice, cumin, cinnamon, oregano, sun dried tomatoes, fire roasted tomatoes, cherry tomatoes, garlic, oats, vegan, vegetarian, gluten free, healthy, tomato sauce, Lebanese