Lentil Meatballs with Tomato Sauce

Serves: 3-4 Serves: 3_4 Prep: 20_mins Prep: 20_minutes Cook: 40_mins


Try our easy recipe for Lentil Meatballs with Tomato Sauce. This protein packed dish is made from store cupboard ingredients, like our chopped tomatoes & tinned lentils, perfect for a quick and easy dinner.


This recipe is ideal if you are trying to introduce more meat-free meals into your diet. These lentil balls are so tasty, we're positive you won't miss the alternative!


200g Biona Organic Beluga Lentils, drained

1 Onion, diced

Drizzle, Biona Organic Extra Virgin Olive Oil

100g mushrooms, finely chopped

4 tbsp rolled oats

1 lemon, zested

300g Biona Organic White Spaghetti to serve

For the sauce:

1 garlic clove, crushed

1 can Biona Organic Chopped Tomatoes

Small handful of fresh basil


  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Rinse the lentils well, then simmer in boiling water for 15 minutes until starting to go soft.
  3. Fry the onion in drizzle of oil until soft but not brown, and allow to cool.
  4. Drain the lentils well and put in a blender with the cooled onion, mushrooms, oats and lemon zest. Pulse until the mix is combined (but don’t blend to a mush).
  5.  Season, roll into 16 balls, and then place them on a lined baking sheet. Bake for 30 minutes until golden and firm, turning them halfway through.
  6. Meanwhile, make the tomato sauce by frying the garlic in some olive oil for a minute before adding the tomatoes. Simmer for 5 minutes.
  7. Cook the spaghetti according to packet instructions and drain well. 
  8. Season the tomato sauce, and stir in the basil.
  9. Spoon the spaghetti into bowls along with the lentil balls, then spoon over the tomato sauce and serve.

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