Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a food processor, combine lentils, onion, garlic, nutritional yeast, Italian seasoning, salt, pepper, and tomato paste. Pulse until well blended but still slightly chunky.

Gradually add breadcrumbs, pulsing until the mixture holds its shape. Adjust with more breadcrumbs if too wet.

Scoop out tablespoon-sized portions and roll into balls, placing them on the prepared sheet.

Bake for 30–35 minutes, flipping halfway through for even browning.

Let cool slightly before serving. Enjoy with spaghetti, in a sub, or with salad.