Lentil meatballs are soft and easy to make, they are delicious even eaten at room temperature, perfect to take to work in the lunch box for a lunch break. You can prepare the lentil meatballs with either dry lentils that you will cook in advance or with canned lentils so as to make it even quicker to prepare. Lentils are rich in proteins, they are an excellent meat substitute in vegan diets, but many times people don’t know how to make them apart from condiments or in soups. These pan-fried lentil meatballs are a great alternative that will surely satisfy your guests. Lentil meatballs will surely be enjoyed by children as well, they are easy to make and you can pair them with any side dish, and if you prefer, you can add tomato sauce to the pan to make lentil meatballs in sauce. If desired, you can prepare red lentil meatballs by using the same amount of red lentils without changing the process. These egg-free lentil meatballs are perfect for those following a vegan diet or those who want to eat healthy and nutritious meals. I also recommend trying the lentil loaf. Now, let’s see how to make lentil meatballs, and if you try them, let me know. Barbara

Here are other lentil recipes I recommend you try:

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Lentil Meatballs

1 stalk celery
2 carrots
8.8 oz cooked lentils
1 tbsp tomato paste
to taste extra virgin olive oil
to taste chili powder
to taste nutmeg
to taste salt
3 tbsps all-purpose flour
1 clove garlic
sprigs rosemary
leaves sage
1.7 oz white wine
to taste breadcrumbs

How to prepare Lentil Meatballs

Let’s start preparing the Lentil Meatballs, first clean the carrots and celery, cook one carrot by boiling or steaming as you prefer. Finely chop the celery,
and the carrot and set aside.
When the carrot is cooked, drain and mash it with a fork.
Put the cooked lentils and mashed boiled carrot in a bowl,
add the finely chopped celery and carrot,
add the tomato paste,
a dash of oil over the tomato to soften it,
chili powder to taste,
nutmeg,
salt
and flour, mix well until the mixture is well combined and homogeneous.
Using your hands, take some mixture and form the meatballs, then roll them in breadcrumbs, flatten them slightly and continue in this way until all are prepared.
Pour some extra virgin olive oil in a pan, add garlic, rosemary, and sage, put it on the stove and let it flavor,
then add the meatballs
and let them brown well on both sides.
When they are well browned, deglaze with white wine and let it evaporate completely,
turn the meatballs occasionally and cook for about ten minutes.
Serve the lentil meatballs hot or at room temperature.