Lentil Meatballs with Tomato Sauce
Info
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!
Ingredients
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
Method
- Heat the oven to 200C/fan 180C/gas 6.
- Rinse the lentils well, then simmer in boiling water for 15 minutes until starting to go soft.
- Fry the onion in drizzle of oil until soft but not brown, and allow to cool.
- 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).
- 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.
- Meanwhile, make the tomato sauce by frying the garlic in some olive oil for a minute before adding the tomatoes. Simmer for 5 minutes.
- Cook the spaghetti according to packet instructions and drain well.
- Season the tomato sauce, and stir in the basil.
- Spoon the spaghetti into bowls along with the lentil balls, then spoon over the tomato sauce and serve.
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