Lentil Ricotta “Meatballs” (with lemon and basil)

2 Reviews / 4.5 Average
Inspired by The Sprouted Kitchen Cookbook, these Ricotta Lentil "Meatballs" with lemon and basil are the perfect solution if you're looking for a Meatless Monday meal. I love that this recipe makes a ton of meatballs from just a small amount of lentils, which means it's inexpensive to make. Add a side salad to complete this delicious meal!
↓ Jump to Recipe
Ricotta Lentil Meatballs with Lemon and Basil on a baking dish.

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

I am constantly on the hunt for hearty meatless meals. We are not vegetarians, by any means, but I do try to incorporate a couple of vegetarian dinners into our meal plan each week. Anyone else with me on this? Read more about this philosophy here.

These Lentil Ricotta “meatballls” with lemon and basil definitely fit the bill. And what amazes me about this recipe is that you can make as many “meatballs” as you see pictured… from just one cup of dried lentils! I mean, you can buy a whole bag of lentils for a dollar, so that couldn’t be any more budget-friendly for dinner. Now, the ricotta and parmesan might up the price a little, but just imagine the basil from your garden, homemade breadcrumbs from stale bread you might’ve thrown out anyway, spices from your cabinet, and less than a dollar on a lemon. Top off the finished “meatballs” with a box of whole-wheat noodles and a jar of your favorite marinara sauce and voila—it’s a dinner that’s both healthy and good for your wallet. Plus, with this many “meatballs” in one recipe, you’ll have leftovers for sure! Enjoy. :)

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

16 thoughts on “Lentil Ricotta “Meatballs” (with lemon and basil)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. I wonder if subbing cottage cheese for the ricotta (as my mother did in lasagna) would work? Dry curd would be preferable but again might raise cost and reduce availability.

  2. 5 stars
    My family of five, including a carnivore husband, really enjoyed this for dinner tonight. The adults had the meatballs over spaghetti squash while the kids had them over pasta. My vegetarian daughter said the meatballs reminded her a lot of turkey meatballs I used to make for her. We will definitely make this recipe again. We do have one picky eater (our youngest) who didn’t care for them, but she doesn’t care for most foods other than crackers . I keep offering her healthy food!

  3. 4 stars
    I used the leftover “meatballs” like falafel in a whole wheat pita wrap spread with hummus for lunch following this for dinner.

  4. This recipe looks really good! Does it have to be green lentils? I can’t find those at the store. Green lentils are not the same as split peas, right?