Delicious vegetarian meat balls made with lentils and flavoured with olives, parmesan, paprika, fresh chilli and parsley, covered in a fresh cherry tomato and tinned tomato sauce flavoured with basil and Chianti wine. The lentil balls are served on a bed of al dente spaghetti with crusty garlic bread.
The origin of meatballs has never been fully established, there is very early evidence that meatballs were cooked in China, ancient Rome and Arabia. Our baked Lentil balls are the perfect replacement for meatballs for those of you reducing your eating less meat or for the veggies among you.
To make these delicious homemade lentil balls, mix the chopped onions, grated parmesan, chopped olives and crushed garlic in a bowl. Lightly blend the breadcrumbs and rinsed lentils, add to the bowl with the chopped parsley and chilli. Add the paprika and seasoning, form into balls place in an oven proof dish with a little oil and cook for 10 minutes, then add the fresh chopped cherry tomatoes and chianti wine to the meatballs and cook for another 10 mins. Add the tinned tomatoes and basil and cook for 20 mins. While the lentil balls are cooking prepare the spaghetti. Serve the veggie meatballs with the spaghetti
These meatless meatballs are the best because of the delicious flavourings of parmesan, chilli and olives. The star of the dish is the rich meatballs sauce made with chianti and cherry tomatoes and flavoured with basil
These simple vegetarian meatballs are perfect for an autumn, winter or early spring meal. These Mediterranean flavoured meatballs are delicious served with al dente spaghetti and some garlic bread. These meatballs are ideal for freezin,g so make extra and pop in the freezer, for a quick and easy work night dinner
These veggie meatballs make the perfect main course for a veggie Italian themed dinner party menu, simple to make and will cook in the oven leaving plenty of time to chat to your guests.