High-Protein Loma Linda Walnut & Lentil “Meatballs” for Longevity (24g Protein)
These plant-based meatballs deliver 24g of complete protein from lentils and omega-3 rich walnuts with savory herbs and spices. Perfect for vegans, vegetarians, and anyone seeking Blue Zone-inspired nutrition that supports muscle health and longevity in 35 minutes.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 3 servings
- Category: Main Course, Meal Prep, Plant-Based
- Method: Baking
- Cuisine: American, Blue Zone, Vegan
- Diet: Dairy-Free, High-Protein, Plant-Based, Vegan, Vegetarian
Ingredients
- 1.5 cups cooked brown or green lentils
- 1 cup raw walnuts, finely chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- ½ cup panko or breadcrumbs
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Cook lentils until tender but not mushy, about 20 minutes. Drain well and cool. Mix ground flaxseed with water in small bowl and let sit 5 minutes to thicken.
- In food processor, pulse walnuts until finely chopped but not ground into butter. Transfer to large bowl. Add cooked lentils to processor and pulse 3 to 4 times, leaving some texture.
- Preheat oven to 375°F. In mixing bowl, combine processed lentils, chopped walnuts, onion, garlic, flax egg, breadcrumbs, tomato paste, soy sauce, parsley, oregano, smoked paprika, salt, and pepper. Mix with hands until mixture holds together when squeezed.
- Form mixture into 12 meatballs (about 2 tbsp each), rolling firmly between palms. Place on parchment-lined baking sheet with space between each. Lightly brush with olive oil.
- Bake 20 to 25 minutes, flipping halfway through, until golden brown and firm. Let cool 5 minutes on baking sheet to firm up.
- Serve warm with marinara sauce, over zucchini noodles with pesto, or in whole grain pita with tahini sauce and vegetables.
Notes
- Storage: Refrigerate 5 days or freeze 3 months. Reheat in oven or stovetop with marinara.
- Meal Prep: Make double batch for easy plant-based protein all week.
- Substitutions: Nut-free: use sunflower seeds (22g protein). Gluten-free: use GF breadcrumbs or oat crumbs.
- Protein Boost: Serve over whole wheat pasta with nutritional yeast for 30g+ protein total.