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lentil quinoa vegan meatballs

Lentil Quinoa Vegan Meatballs

These gluten free lentil quinoa vegan meatballs are perfect for dinner tonight! Serve them with homemade marinara and spaghetti squash for a healthy, delicious dinner that will be sure to fill you up!
5 from 2 votes
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Course: dinner
Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4



  • In a large pan, add quinoa and lentils. Cover with water and let sit at least 2 minutes. Drain the water in a collander. Rinse the quinoa and lentils one more time with water then add them back to the pot.
  • Add the 2 cups of water to the quinoa and lentils. Add the bay leaf and salt to the lentils and boil over medium heat for about 15 minutes until the water has been absorbed.
  • Preheat the oven to 400F.
  • Once the water has been absorbed, remove from heat.
  • Remove the bay leaf, add the garlic powder, coconut flour, chia seeds, chopped walnuts and chopped kale. Stir well and let sit at least 5 minutes to give the kale time to wilt and the chia time to work their magic.
  • Line a baking sheet with parchment paper and spray lightly with non-stick spray (I use coconut oil). Make uniform size meatballs. I like to use a tablespoon to scoop them, so they are all about the same size.
  • Add the meatballs to the parchment paper and then bake at 400F for 20 minutes.
  • Remove from oven and serve over marinara and spaghetti squash or yellow squash zoodles.


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 331
Fat 7g
Carbohydrates 49g
Fiber 18g
Sugar 1g
Protein 18g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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