🥗 One-Pot Lentil Meatballs in Rich Tomato Sauce 🍅🌿
👨👩👧👦 Servings: 4 people
⏱️ Prep Time: 20 minutes
⏱️ Cook Time: 30 minutes
📜 Difficulty: Easy
💡 Perfect for: Weeknight dinners, healthy meal prep, vegetarian family meals
🛒 Ingredients (Serves 4)
For the Lentil Meatballs
🥣 Cooked Green Lentils – 300 g (drained, very tender texture)
🥕 Carrot – 1 medium (~80 g, finely grated)
🧅 Yellow Onion – 1 small (~70 g, very finely chopped)
🧄 Garlic – 2 cloves (crushed or grated)
🍞 Breadcrumbs – 60 g (or finely ground stale bread)
🥚 Egg – 1 (or vegan substitute such as flax egg 🌱)
🧀 Grated Parmesan – 2 tbsp (optional, for extra flavor)
🌿 Herbes de Provence – 1 tsp
🧂 Salt – ½ tsp
⚫ Black Pepper – ½ tsp
🫒 Olive Oil – 2 tbsp (for cooking)
For the Tomato Sauce
🍅 Crushed Tomatoes – 400 g (canned or fresh, peeled)
🧅 Shallot – 1 (thinly sliced)
🧄 Garlic – 1 clove (minced)
🌿 Fresh Basil – a few leaves (or ½ tsp dried basil)
🧂 Salt & Pepper – to taste
🔪 Step-by-Step Instructions
1️⃣ 🥕 Prep the Vegetables
Peel and finely grate the carrot 🥕.
Chop the onion and garlic finely 🧅🧄. Set aside.
2️⃣ 🥣 Mash the Lentils
In a large mixing bowl, mash the cooked lentils with a fork or give them a quick pulse in a food processor. Keep the texture slightly chunky so the meatballs have bite.
3️⃣ 🌿 Mix the Meatball Base
Add grated carrot, chopped onion, garlic, breadcrumbs, egg (or flax egg), Parmesan (if using), herbs, salt, and pepper.
Mix with clean hands until you get a cohesive dough.
💡 If the mixture feels too wet, add extra breadcrumbs; if too dry, add a splash of water or olive oil.
4️⃣ 👐 Shape the Meatballs
Form small balls the size of a walnut (~3–4 cm diameter). Arrange them on a plate until ready to cook.
5️⃣ 🍳 Sear the Meatballs
Heat 1 tbsp olive oil in a large deep skillet or sauté pan.
Cook the meatballs for 2–3 minutes per side over medium heat until golden brown.
Remove from the pan and set aside.
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