Lentil meatballs
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Makes: 35 pieces
- Cost: Low
PRESENTATION
Lentil meatballs are really a fantastic way to shake things up in Italian kitchens, especially if you are kinda tired of the usual meat dishes. These vegetarian meatballs? They shine bright thanks to a mix of cooked lentils and potatoes, making the inside super tender and soft. And look, grated cheese—usually Grana Padano—adds this rich, savory flavor, while the outside gets all crispy from a bit of frying. Really, these lentil meatballs are just perfect. Serve them as a starter at a big family dinner or as the main course with a side of salad or roasted veggies—your choice. Across different Italian regions, some folks swap out lentils for chickpeas or white beans, and others add a bunch of chopped herbs for even more flavor. The combination of a moist interior and a golden crust makes them a hit, especially with a little tomato sauce or yogurt dip on the side.
Thing is, this dish is not just about replacing meat. It is really a creative way to use legumes and sneak in some extra protein. With vegan meatballs like these, there's tons of room for creativity. Try tossing in some cooked quinoa for a twist, or experiment with other plant-based meatballs using whatever veggies you have on hand. People just love how these vegetarian meatballs can be made ahead, and they're super easy to pack for picnics or lunches. Plus, they're a big win at festive gatherings when you wanna offer something a bit unexpected. And the best part? These protein-rich bites taste just as good cold as they do fresh from the pan. They hold up well as leftovers, too. Italian home cooks often turn to these healthy meatballs not just for flavor, but for how they bring together simple ingredients to make something filling and tangy. Whether you call them meatless meatballs or just a new take on an old favorite, they're all about using what you've got and making a dish everyone can enjoy. For sure.
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INGREDIENTS
- for 35 meatballs
- Dried lentils 1 cup (200 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - (to grate)
- Potatoes 4.25 oz (120 g) - (1 small)
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- for breading
- Eggs 3
- Breadcrumbs to taste
- for frying
- Peanut seed oil 4 ¼ cups (1 l)
How to prepare Lentil meatballs
To prepare the lentil meatballs, the first thing you need to do is boil the potatoes. Immerse them in a saucepan and cook for about 30 minutes from boiling 1 until they are tender when pierced with the prongs of a fork. Meanwhile, rinse the lentils 2 and transfer them to a pot 3.
Cover them with water 4 and cook for about 30 minutes 5. When they are tender, drain them 6 and let them cool down. Do the same for the potatoes.
Once warm, mash the potatoes in a bowl where you have transferred the lentils 7. Add the grated cheese 8, salt, pepper, and thyme leaves 9.
Finally, add the garlic clove, core removed and then crushed 10. Start mixing with your hands, or with a wooden spoon until you have a homogeneous mixture 11. The lentils should not be completely crushed. Now form balls of about 20 grams each 12.
You will get about 33 meatballs 33. Heat the seed oil and in the meantime prepare the breading. Coat the meatballs first in the beaten eggs 14, then in the breadcrumbs 15.
Do a double breading by passing the meatballs again in the eggs 16 and then again in the breadcrumbs 17. When the oil has reached a temperature of 340°F, fry the meatballs by immersing a few pieces at a time 18, to avoid lowering the oil temperature too much.
When they are well golden, drain them 19, it will take a few minutes. Transfer the meatballs to a tray lined with absorbent paper to remove excess oil 20. Finish frying the meatballs and serve them hot 21.