Vegetarian Baked Lentil Meatballs with spaghetti

Vegetarian lentil Meatballs with Spaghetti Recipe

50 Minutes
Serves: 2

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.

Recipe Ingreds


  • black pepper (to taste)
  • 100 grams cherry tomatoes
  • 3 sprig fresh basil
  • 125 ml Chianti red wine
  • salt (to taste)
  • 2 grams granulated sugar
  • 1 tin tinned tomatoes

lentil balls

  • 25 grams black olives
  • black pepper (to taste)
  • 0.5 whole fresh chilli
  • 2 sprig fresh parsley
  • 1 cloves garlic
  • 1 tin tinned green lentils
  • 0.5 whole onions
  • 0.5 tsp paprika
  • 15 grams parmesan or pecorino cheese
  • salt (to taste)
  • 1 slices brown bread
  • 1 tbsp olive oil


  • 1 stick garlic bread


  • 150 grams spaghetti

Recipe with pictures Steps

Step 1

  • finely grate the parmesan
  • chop the olives
  • peel and crush the garlic
  • peel and chop the onion(s) finely
  • add the ingredients to a bowl

Step 2

  • using a food processor blend the bread into fresh breadcrumbs
  • blend until the contents forms a crumb
  • drain and rinse the lentils
  • blend for a short time to mix the ingredients
  • empty the contents of the food processor into a the olive and parmesan bowl
  • set the oven to 220C 425F or gas mark 7

Step 3

  • wash and finely chop the chilli
  • wash and finely chop the fresh parsley
  • add the ingredients to the lentils and breadcrumbs
  • add the paprika to the bowl
  • season with salt and pepper
  • stir to mix the ingredients

Step 4

  • take a large spoonful of the mixture and with damp hands shape the mixture into a meatball
  • repeat until all the mixture has been formed into "meatballs"
  • place a drop of oil in the oven proof dish
  • lightly toss the meatballs in the olive oil
  • place in the oven
  • cook for 10 mins

Step 5

  • wash the cherry tomatoes and then slice in half
  • remove the lentil balls from the oven
  • add the cherry tomatoes
  • add the wine
  • place in the oven
  • cook for 10 mins

Step 6

  • remove the lentil balls from the oven
  • add the tinned tomatoes
  • add the sugar
  • wash and tear the basil leaves add to the sauce
  • season with salt and pepper
  • place in the oven
  • cook for 15 mins to 20 mins

Step 7

  • put the garlic bread on the baking tray and place in the oven follow cooking instructions on packaging

Step 8

  • half fill a pan with water and boil
  • add a spot of olive oil and a pinch of salt to the boiling water
  • add the pasta to the boiling water and cook until tender but with a slight bite
  • reserve a few tbsps of cooking liquid from the pasta
  • drain the pasta

Step 9

  • remove meatballs from the oven
  • taste and season with salt and pepper if necessary
  • if the sauce is a bit thick add the reserved pasta water, just enough for the correct consistency

Step 10

  • divide the pasta between the serving plates
  • place 3 to 5 meatballs on each plate and share the sauce between the serving dishes

Step 11

  • remove garlic bread from the oven
  • serve the pasta with garlic bread

Step 12

  • if cooking extra for the freezer store the extra lentils in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 cling film
  • 1 food processor
  • 1 Garlic crusher
  • 1 grater
  • 1 jug
  • 2 large bowl
  • 2 large knife
  • 1 large pan
  • 1 oven proof dish
  • 2 sieve

How to make baked lentil meatballs in a Chianti and cherry tomato sauce

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.

Why our homemade veggie meatballs are the best

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

Have these lentil meatballs for dinner tonight

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

Italian vegetarian meatballs for your dinner party 

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.

other lentil pasta recipes

Lentil Lasagne

Lentil Spaghetti Bolognese

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