Lentil-Walnut Mediterranean Meatballs
Method
Make the mixture: Preheat the oven to 200°C. Add the lentils to a large bowl and roughly mash with a fork, leaving some texture. Stir in the walnuts, oats, onion, garlic, egg, tomato paste, cumin, paprika, oregano and coriander. Add the parsley, lemon juice, salt and black pepper.
Shape the meatballs: Mix until the mixture holds together when pressed. Form into 12 evenly sized meatballs and place on a parchment-lined baking tray. Brush lightly with olive oil.
Bake: Bake for 18–20 minutes, turning halfway through, until firm and golden around the edges.
Prepare the sauce: Meanwhile, warm the passata in a large skillet over medium-low heat for 5–6 minutes. Stir in the spinach and cook until just wilted.
Finish: Add the baked meatballs to the tomato sauce and spoon the sauce over them. Simmer gently for 2 minutes, then finish with fresh parsley and serve.
Vegan option: Replace the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water. Let it stand for 5 minutes before adding it to the mixture. All other ingredients are naturally vegan. These Mediterranean-inspired meatballs combine earthy lentils with toasted walnuts, oats and warming spices for a satisfying plant-forward main. Baked rather than fried, they develop a deliciously crisp exterior while staying tender inside, then soak up a rich tomato and spinach sauce.
Nutrition Facts
Per serving
