Lentil Meatballs
370kcal
Ingredients
Lentil Meatballs
- 200 g pre-cooked puy lentils
- ½ onion diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 10 g fresh parsley
- 1 egg
- 50 g breadcrumbs
- 1 tablespoon milk
- 20 g Pecorino cheese grated
- Salt and pepper
- Basil
Sauce & Pasta
- 400 g tomato and basil pasta sauce
- 300 g spaghetti
- 20 g Pecorino cheese grated
Method
- Heat 0.5tbsp oil in a pan and add the diced onion and garlic. Saute for 4-6 minutes until softened.½ onion, 2 garlic cloves, 0.5 tablespoon olive oil
- Add the cooked onions and garlic, puy lentils, parsley, egg, breadcrumbs, milk, cheese, and seasonings to a food processor and blitz until smooth.200 g pre-cooked puy lentils, 10 g fresh parsley, 1 egg, 50 g breadcrumbs, 1 tablespoon milk, 20 g Pecorino cheese, Salt and pepper, Basil
- Use your hands to roll the mixture into balls - if you go for smaller balls, you should be able to get about 15 meatballs.
- Arrange the meatballs on a baking sheet and spray with cooking oil. Bake for 15-20 minutes, flipping halfway through.0.5 tablespoon olive oil
- Meanwhile, cook your pasta according to the package directions and heat your pasta sauce in a pan.300 g spaghetti, 400 g tomato and basil pasta sauce
- Add the meatballs to the pasta sauce and coat fully, then portion out the spaghetti into bowls and ladle over the meatballs and sauce.
- Grate over the cheese and serve!20 g Pecorino cheese
Nutrition
Calories370kcalCarbohydrates103gProtein31gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol52mgSodium712mgPotassium558mgFiber20gSugar8gVitamin A751IUVitamin C14mgCalcium210mgIron7mg
Notes
- Storage: Fridge 5 days, freezer 3 months.
- Yield: Approximately 15 small meatballs (1 tablespoon each).
- Frying option: Pan-fry for 5-8 minutes, flipping often, instead of baking.
- Vegan swap: Flax egg + nutritional yeast + plant milk instead of egg + Parmesan + milk.
- Lentils: Puy lentils give the best texture. Avoid red lentils.