Italian Style Lentil Meatballs
These Italian style lentil meatballs paired with delicious tomato sauce are a perfect vegan second course for a meal with friends. Let yourself be surprised by the endless possibilities for creating delicious vegan meatballs and you might also want to try these chickpea and carrot meatballs, or these baked quinoa balls or even these tofu and chickpea meatballs.
Why you'll love this smoked tofu recipe
- Light: these mediterranean lentil meatballs are light and easily digestible.
- Simples: this recipe requires simple, readily available ingredients and will also allow you to use stale bread forgotten in the breadbox. You will also be able to use pre-cooked canned lentils.
- No eggs: Being vegan these meatballs contain no eggs or other animal products. It is the chickpea flour that will act as the binding agent for the meatballs.
- One pan only: you'll be able to make these vegan lentil meatballs with sauce by dirtying only a nonstick pan.
Here are all the ingredients you'll need
For the vegan meatballs
- 250 g canned lentils
- 1 stale michetta (or stale bread)
- 1/2 white onion
- 1 tuft parsley
- 4 Tablespoons chickpea flour
- 1 clove of garlic
- Salt & pepper to taste
- 4 Tablespoons breadcrumbs
For the tomato sauce
- 350 g tomato paste
- 1 tablespoon extra virgin olive oil
- 1/2 white onion
- 1 tsp tomato paste
- 1 clove of garlic
- Salt & pepper to taste
Preparation (step-by-step)
Instructions
1. Soak the bread in water for a few minutes.
2. Meanwhile, chop the onion coarsely and put half in the blender.
3. Squeeze the wet bread to remove excess water and add it to the blender as well.
4. Then put the remaining ingredients "for the meatballs" in the blender. (lentils, parsley, chickpea flour, garlic, salt and pepper).
5. Operate the blender until you get a smooth mixture.
6. Form round patties with your hands and dip them in breadcrumbs until they are well coated.
7. Heat a nonstick skillet with a drizzle of extra virgin olive oil.
8. Brown the meatballs for 2 minutes on each side. Then remove the meatballs from the pan and set aside.
For the tomato sauce
1. Put a drizzle of oil in the same pan in which you cooked the meatballs.
2. Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
3. Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
4. Add salt and pepper to your sauce and adjust the salt if necessary.
5. Put the meatballs inside the sauce!
6. Serve your meatballs with plain rice or any other grain. Enjoy!
Pro tip
If you think the meatball dough is too wet:
- Add a few tablespoons of chickpea flour until you get the desired consistency.
N.B.: It is normal if while you are forming the meatballs the dough sticks to your hands and if it turns out very soft. In fact, these meatballs harden while cooking in the pan. By wetting your hands you can prevent the dough from sticking to your hands too much.
Storage tips
These vegan stew meatballs are best eaten hot and fresh. You can, however, store them in an airtight container inside the refrigerator for up to 5 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Italian Style Lentil Meatballs
Equipment
- 1 non-stick frying pan
- 1 blender(optional)
Ingredients
For the vegan meatballs
- 250 g canned lentils
- 1 stale nickel (or stale bread)
- 1/2 white onion
- 1 tuft parsley
- 4 Tbsp chickpea flour
- 1 clove garlic
- as needed salt & pepper
- 4 Tbsp breadcrumbs
For the tomato sauce
- 350 g 5.29 oz tomato sauce
- 1 Tbsp extra virgin olive oil
- 1/2 white onion
- 1 tsp tomato paste
- 1 clove garlic
- as needed salt & pepper
Instructions
- Soak the bread in water for a few minutes.
- Meanwhile, chop the onion coarsely and put half in the blender.
- Squeeze out the wet bread to remove excess water and add it to the blender as well.
- Then put the remaining ingredients "for meatballs" in the blender. (lentils, parsley, chickpea flour, garlic, salt and pepper).
- Operate the blender until you get a smooth mixture.
- Form round patties with your hands and dip them in bread crumbs until they are be coated.
- Heat a nonstick skillet with a drizzle of extra virgin olive oil.
- Brown the meatballs for 2 minutes on each side. Then remove the meatballs from the pan and set aside.
For the tomato sauce
- Put a drizzle of oil in the same pan in which you cooked the meatballs.
- Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
- Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
- Add salt and pepper to your sauce and adjust the salt if necessary.
- Put the meatballs inside the sauce!
- Serve your meatballs with plain rice or any other grain. Enjoy!
I hope you enjoyed the recipe, see you soon!
