Delicious vegetarian lentil meatballs made with green lentils, flavoured with olives, parmesan, paprika, fresh chilli and parsley, covered in a fresh cherry tomato tomato sauce flavoured with basil and Chianti wine. The lentil balls are baked in the oven and served on a bed of al dente spaghetti with crusty garlic bread.
The origins of meatballs has never been fully established, there is very early evidence that they were cooked in China, ancient Rome and Arabia. Our baked Lentil balls are the perfect replacement for traditional 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 ovenproof dish with a little oil and cook for 10 minutes. Remove from the oven and add the fresh chopped cherry tomatoes and chianti wine and cook for another 10 mins. Remove from the oven and add the tinned tomatoes and basil and cook for a final 20 mins. While the lentil balls are cooking cook the spaghetti in boiling water till al dente.
These meatless meatballs are the best because of the delicious flavourings of parmesan, chilli and olives. The star of the dish is the rich 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. Serve them with al dente spaghetti and some crispy garlic bread. They are also ideal for freezing so make extra and pop in the freezer, for a quick and easy work night dinner
These lentil 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.