Vegetarian meatballs
Prep:
20 mins
Cook:
10 mins
A fantastic alternative to meat, these vegetarian meatballs will become a family favourite.
1 tsp olive oil, plus extra for drizzling
1 medium onion, very finely chopped
2 cloves garlic, crushed
½ tbsp dried oregano
400g cooked lentils
3 tbsp tomato puree
Dash of soy sauce
2 eggs, beaten
½ tub or 125g Ricotta (or Greek yogurt)
120g breadcrumbs
Salt and freshly ground pepper
60g grated Parmesan cheese (or vegetarian alternative)
Heat the oven to 190°C / 375°F / Gas Mark 5. Line a baking tray with parchment paper.
Sauté the onions gently in olive oil for 5 mins until translucent, then add the garlic and oregano and cook for a further 2 mins. Don't let the mixture brown.
Remove pan from the heat and allow mixture to cool.
Place lentils, tomato puree, soy sauce and a drizzle of olive oil in a food processor and pulse until smooth.
Add the beaten eggs and ricotta to the food processor and pulse until combined.
In a large mixing bowl add the lentil puree and the onion mixture from your pan, the parmesan and 3/4 of the breadcrumbs, salt and pepper and combine with your hands.
Shape the mixture into meatballs. Roll the meatballs in the remaining breadcrumbs.
Place the meatballs on a baking sheet, drizzle with olive oil and bake for about 12-15 minutes, turning once.
Serves
4
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables, Lentils
Recipe Type
Dinner, Family Dinners, Healthy, Lunch Box, Pasta/Noodles, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Medium
These meatballs can be eaten with pasta, a good tomato sauce and topped with torn basil leaves. Another great way to use them is in the school lunch boxes or sliced into sandwiches.
For a gluten free version of this recipe, simply use gluten-free bread.
