These plant-based meatballs are a fantastic alternative to traditional meatballs, packed with flavor and surprisingly easy to make. They're perfect for a weeknight dinner, a casual get-together, or even a fancy dinner party! I actually created this recipe after a friend of mine complained about how bland most veggie burgers are; so I set out to make something way more satisfying. Trust me on this one.

The creamy Caesar dressing is the perfect complement to the hearty meatballs. I love the tangy lemon juice that cuts through the richness of the vegan mayo and nutritional yeast—it’s the perfect balance! And don't worry, even if you're not a Caesar dressing enthusiast, the meatballs are delicious enough to eat on their own. But I think you'll really appreciate this dressing, which elevates them to another level. Trust me!

Plant Based Meatballs with a Creamy Caesar Dressing

Name: Plant-Based-Meatballs-with-a-Creamy-Caesar-Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Plant-Based
Ingredients: 1 cup Cooked lentils; 1/2 cup Breadcrumbs (panko); 1/4 cup Nutritional yeast; 1/4 cup Finely chopped onion; 2 cloves Minced garlic; 1 tbsp Tomato paste; 1 tsp Dried oregano; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Water; 1/4 cup Vegan mayonnaise; 2 tbsp Lemon juice; 1 clove Minced garlic; 1/4 tsp Dijon mustard; 1/4 tsp Salt; 1/8 tsp Black pepper; Optional Fresh parsley (for garnish)

These plant-based meatballs, made with lentils and bursting with flavor, are tossed in a creamy homemade Caesar dressing for a satisfying and delicious meal. So easy!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for getting perfectly cooked meatballs.
In a large bowl, combine 1 cup cooked lentils, 1/2 cup breadcrumbs (I like panko!), 1/4 cup nutritional yeast (for that cheesy flavor!), 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, I usually do this by hand; it's more satisfying somehow.
Gently add 1/4 cup water to the mixture, mixing until it's just combined. It should be moist but not soggy. Think of it like a slightly firm meatball consistency.
Roll the mixture into 1-inch meatballs. They don't need to be perfect—rustic charm is totally acceptable! I aim for around 12-15 meatballs, depending on my appetite.
Place the meatballs on a baking sheet lined with parchment paper. This will prevent them from sticking. Leave a little space between each meatball for even cooking.
Bake for 20-25 minutes, or until they are golden brown and firm to the touch. Keep an eye on them to prevent burning.
While the meatballs bake, prepare the Caesar dressing. In a large skillet, whisk together 1/4 cup mayonnaise (vegan, of course!), 2 tbsp lemon juice, 1 tbsp nutritional yeast, 1 clove minced garlic, 1/4 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. This is the part where you can get creative!
Heat the dressing gently over low heat for about 2 minutes, or until it's slightly warmed through. Don't boil it, just gently warm it up to meld the flavors.
Once the meatballs are cooked, add them to the skillet with the dressing. Gently toss to coat the meatballs evenly. Make sure all those delicious little nooks and crannies are covered.
Serve immediately. I like to garnish with freshly chopped parsley or a sprinkle of parmesan cheese (vegan, if you're going full plant-based). Mmm, delicious!

📝 Notes

Make sure your lentils are fully cooked before adding them to the meatball mixture.
Adjust the amount of breadcrumbs depending on the moisture of your lentils.
Feel free to experiment with different herbs and spices to customize your meatballs!
For a richer flavor, you can soak the breadcrumbs in a little plant-based milk before adding them to the meatball mixture. This will also make them a bit softer.