Lentil meatballs cooked in tomato sauce: a mixture of drained lentils, breadcrumbs, Parmesan and herbs, browned in a pan with garlic and then cooked in tomato purée, finished with fresh basil.
Step 1 of 7: Drain the lentils well from their liquid and transfer them to a bowl.
Step 2 of 7: Add breadcrumbs, grated Parmesan, herbs and a pinch of salt; mix until you get a dry but moldable mixture (the texture should resemble slightly damp sand).
Step 3 of 7: Shape the meatballs one by one with your hands, compacting them well.
Step 4 of 7: Heat a drizzle of oil in a pan with a crushed garlic clove; add the meatballs and brown them on both sides until lightly golden.
Step 5 of 7: Remove the garlic, pour the tomato purée over the meatballs, adjust the salt, cover with a lid and let cook for a few minutes until the sauce has developed flavor and the meatballs are cooked through.
Step 6 of 7: At the end of cooking, add torn fresh basil and let it flavor for a minute before serving.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten and Milk
Step 7 of 7: Serve hot, accompanied by country bread or pasta, if desired.
| Average values | Per 100 g |
|---|---|
| Energy | 2,502 kJ598 kcal |
| Fat | 62.78 g |
| of which saturated fatty acids | 9.09 g |
| Carbohydrates | 6 g |
| of which sugars | 2.78 g |
| Fibre | 1.58 g |
| Protein | 1.84 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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