6️⃣ 🍅 Make the Tomato Sauce
In the same pan, add a little more olive oil if needed.
Sauté the shallot and garlic for 2 minutes until fragrant.
Stir in the crushed tomatoes, basil, salt, and pepper.
Let simmer gently for 10 minutes.
7️⃣ 🫕 Simmer Meatballs in Sauce
Gently place the meatballs back into the sauce. Cover and let simmer for 15 minutes over low heat, allowing the flavors to blend beautifully.
💡 Chef’s Tips & Variations
🕒 Meal Prep Friendly: Shape the meatballs ahead of time and refrigerate for up to 24 hours or freeze before cooking for a quick future meal.
🔄 Ingredient Swap: Replace lentils with 300 g cooked chickpeas for a slightly nutty, hearty version.
🍳 Cooking Tip: Turn meatballs gently with a wooden spoon while in the sauce so they stay whole but get fully coated in the tomato goodness.
🌱 Vegan Option: Skip Parmesan and use a flax egg instead of a regular egg.
🍽 How to Serve Like a Pro
Serve these tender, flavorful lentil meatballs over:
🍝 Fresh spaghetti or linguine
🍚 Fluffy basmati rice
🥖 Rustic crusty bread (perfect for soaking up sauce)
🥗 A side salad of fresh greens and lemon vinaigrette
For a Mediterranean vibe, sprinkle with extra fresh basil and a drizzle of good-quality olive oil before serving 🌿✨.
✨ Result: Soft, herby, protein-packed meatballs swimming in a rich, garlicky tomato sauce. Comfort food meets plant-based goodness! 🍅💚
