These veggie meatballs are an energizing and nourishing addition to any meal. Made with savory brown lentils, tender carrots, sweet potatoes, juicy cherry tomatoes, and walnuts, these meatballs are supremely satisfying. Serve them with a generous pour of tomato sauce and some pine nuts and parsley for garnish.

Lentil Carrot Meatballs [Vegan, Gluten-Free, Grain-Free]





For the Meatballs:

  • 1 14-ounce can of brown lentils, drained and rinsed
  • 1 brown onion, diced
  • 1 garlic clove, crushed
  • 1 carrot, peeled and diced
  • 1/2 cup sweet potato, diced and roasted
  • 1/2 cup cherry tomatoes, roasted
  • 1/3 cup walnuts
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 3 tomatoes, diced
  • 1 garlic clove, crushed
  • 1 brown onion, diced
  • 1 tablespoon tomato paste
  • A large bunch of parsley
  • 1/4 cup pine nuts, toasted


  1. First, make the meatballs. Put your sweet potato and cherry tomato into the oven (390°F) with a little olive oil to roast for about 20 minutes. In the mean time fry the onion, garlic, and carrot on low heat for about 5 minutes.
  2. When the sweet potato and tomato is cooked, blend to a smooth paste in a food processor with the walnuts and olive oil. Add this paste to the pan and fry for a further 5 minutes with the onion mix. Mix your lentils through, cook for another minute or two, and then remove from the heat to cool.
  3. When cool, form into small balls and bake for 30 minutes in the oven at 390°F.
  4. Pour your tomato sauce around the meatballs. Add toasted pine nuts and parsley. Serve.