Lentil meatballs with Sicilian tomato sauce, recipe using a skillet and also with the Thermomix.

A valid vegetarian alternative to classic meatballs, but with the same nutritional properties and deliciousness.

In fact, they have nothing to envy, actually, in my opinion, they enhance the flavor.

They are made with pre-cooked or canned lentils that have been drained, but you can also make them with other legumes.

Easy and economical, immersed in tomato sauce, making them even more delightful and never dry.

But now let’s see together how to prepare these lentil meatballs.

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Lentil Meatballs with Sicilian Tomato Sauce

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

338.84 Kcal

calories per serving

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Energy 338.84 (Kcal)
Carbohydrates 57.90 (g) of which sugars 3.96 (g)
Proteins 15.17 (g)
Fat 4.54 (g) of which saturated 1.17 (g)of which unsaturated 2.42 (g)
Fibers 10.37 (g)
Sodium 500.92 (mg)

Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

10 oz cooked lentils (and well drained)
1 cup breadcrumbs (seasoned Sicilian-style, follow my recipe)
1 egg
to taste salt
to taste rosemary
1 clove garlic
to taste sage
to taste basil
Half onion
2 cups tomato puree
1 cup breadcrumbs (seasoned Sicilian-style)

Lentil Meatballs with Sicilian Tomato Sauce

Tools

What we need to make the

1 Immersion Blender or the Thermomix
1 Skillet or the Thermomix
1 Tray

Steps

Recipe using a skillet

Preparing these lentil meatballs is really very easy and quick.
With the mixer in a bowl, put the drained lentils, the whole egg,
and a little seasoned breadcrumbs and blend with the mixer.
Once blended, slowly add the rest of the breadcrumbs until you achieve a decent consistency
Form the meatballs and roll them in the remaining breadcrumbs, gently.
In a skillet, pour 3 tablespoons of olive oil, the chopped onion,
the whole garlic clove and the herbs. Sauté for a few minutes
Then add the meatballs and let them brown until golden. Even if the oil is absorbed, do not add more, as the meatballs will not stick.
Once the meatballs are browned on all sides, pour in the tomato puree, a pinch of salt,
lower the heat and let cook for 10 minutes on low heat.
Serve the Lentil Meatballs with Sicilian Tomato Sauce, hot
Put the drained lentils into the bowl, add the eggs and breadcrumbs. Mix for 2 min at speed 5. Gather with the spatula and transfer to a bowl. Clean the bowl.
Form the meatballs and place them in the Varoma and tray, and cover
Pour the oil into the bowl and add the onion. Chop for 10 sec at speed 8. Gather with the spatula. Add the herbs and whole garlic clove, and cook for 3 min at 230°F counterclockwise speed 1, with the basket instead of the measuring cup.
Pour the tomato puree, 2 oz of water, and half a teaspoon of salt.
Place the lid and the Varoma and cook for 20 min at Varoma temperature, counterclockwise speed spoon.
Carefully remove the meatballs from the Varoma and place them on a tray, pour the tomato puree and serve.