Lentil meatballs with vegetables are a great source of proteins and vitamins, making them an excellent alternative to meat for those following a vegetarian or vegan diet. These lentil meatballs become very flavorful when prepared this way, thanks to the vegetables incorporated into the mixture such as pepper and zucchini, adding a unique taste to the entire dish. They are crispy outside and soft inside. To speed up the preparation of lentil meatballs in a pan, you can use pre-cooked lentils that can be purchased in jars from different brands, and you can also make red lentil meatballs using red lentils. You can also bake the lentil meatballs, and if you’re looking for a simpler version without peppers and zucchinis, try the LENTIL MEATBALLS. I also recommend trying the lentil loaf. Now let’s see how to make lentil meatballs with vegetables, and if you try them, let me know. Barbara
Here are other recipes I recommend trying:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Lentil meatballs with vegetables
- 8.8 oz cooked lentils
- 1 zucchini
- Half red bell pepper
- 2 tbsp breadcrumb
- as needed flour
- 1.1 oz vegetables for sautéing (carrots, celery, and onion)
- 1 tbsp triple tomato paste
- to taste chili powder
- to taste garlic powder
- as needed extra virgin olive oil
- to taste salt
- to taste pepper
- 1 sprig rosemary
- as needed white wine
How to prepare Lentil meatballs with vegetables
Let’s start preparing the lentil meatballs with vegetables. Clean the bell pepper, remove the seeds and internal filaments, and cut it into small pieces. Clean the zucchini as well and grate it using a mandolin slicer, then squeeze it to remove excess water. Also, prepare the onion, celery, and carrot in very small cubes, or you can use frozen vegetables for sautéing.
In a bowl, combine the boiled lentils, triple tomato paste, pepper in pieces, grated zucchini, and vegetables for sautéing, mix well and adjust salt and pepper. Now add chili powder to taste and also garlic powder, or crushed garlic.
Add 2 tablespoons of breadcrumb and a couple of tablespoons of flour, mix well to incorporate. Use your hands to form small patties and flatten them slightly. If necessary, add a little more flour.
Pour a drizzle of oil into a large pan, add the rosemary sprig, place on the stove and heat. Then add the lentil meatballs, sear them well, and turn them often to ensure even cooking on both sides. Deglaze with half a glass of wine, and when the wine has evaporated, cover with a lid and cook on low heat for 15 minutes.
When the lentil meatballs with vegetables are ready, remove the pan from the heat and serve them.
How to store Lentil meatballs with vegetables
You can store the lentil meatballs with vegetables in the refrigerator for 2/3 days, and you can also freeze them for a few months.
