MushroomLentilPolpette-2-min.jpg

Mushroom and Lentil Meatballs

  • Not too tricky
  • 1:05 h
  • 23 ingredients

These Mushroom and Lentil Meatballs are our plant-based spin on Italian polpette - an classic, tender meatball that are a staple in Italian kitchens. Packed with protein and a great way to turn a handful of ingredients into a healthy family meal. Serve ‘em up with spaghetti, or stuff them into a sub for an awesome weekend treat. Check out the full recipe below.

Serves: 4

Ingredients

For the Meatballs

  • 2 tbsp olive oil
  • 1 onion
  • 250g chestnut mushrooms
  • 3 cloves of garlic
  • 1 tbsp tomato purée
  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • 1 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 50g walnuts
  • 1 400g tin of - black beluga lentils
  • 1 tbsp nutritional yeast
  • 1 lemon
  • 10g fresh parsley
  • 3 tbsp plain flour

Tomato Sauce

  • 1 tbsp olive oil
  • 1 clove of garlic
  • ¼ tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 2 400g cans chopped tomatoes
  • 5g basil

To Serve

  • 50g plant-based mozzarella
  • 20g plant-based parmesan
  • 5g basil leaves

Before you start

Oven 200C fan | Food Processor | Baking tray lined with baking paper | Ovenproof Frying Pan

Step 1

Prep the ingredients

  • Place the walnuts in a food processor and blend to a crumb, set aside
  • Add the onion and mushrooms to the food processor and pulse until roughly chopped but not completely broken down
  • Peel and mince the garlic
  • Pick and finely chop the thyme and rosemary
  • Pick and finely chop the parsley
  • Zest the lemon
  • Pick the basil leaves, reserving the stalks

Ingredients

  • 1 onion
  • 250g chestnut mushrooms
  • 3 cloves of garlic
  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • 50g walnuts
  • 1 lemon
  • 5g basil

Step 2

Cook the base

  • Heat a large ovenproof frying pan over a medium heat with the olive oil
  • Add the mushroom onion mix with a pinch of salt and cook until soft and caramelised and any liquid has evaporated
  • Stir in the garlic, tomato puree, thyme and rosemary frying for 2 minutes
  • Pour in the red wine vinegar and soy sauce, cooking to evaporate the liquid
  • Transfer the meatball mix to a large bowl and stir in the walnuts, lentils, lemon zest, nutritional yeast, parsley and flour
  • Season with a pinch of salt and pepper and mix to combine, adding a bit more flour if too wet
  • Roll into 12 balls, the size of a heaped tablespoon and place on the lined baking tray
  • Transfer to the oven for 15 minutes until crispy and browned

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 1 400g tin of - black beluga lentils
  • 1 tbsp nutritional yeast
  • 10g fresh parsley
  • 3 tbsp plain flour

Step 3

Make the tomato sauce

  • While the meatballs are baking, wipe out the pan and return to a medium heat
  • Add the olive oil and garlic and chilli flakes, flying for 1 minute until fragrant
  • Add the tomato paste and balsamic vinegar, then pour in the chopped tomatoes
  • Add the basil stalks to infuse and bring to a simmer for 5 minutes, uncovered until reduced by a quarter
  • Remove the basil stalks and taste to season with salt and pepper
  • Nestle the meatballs in the pan, mixing to coat in the sauce
  • Sprinkle over the cheese and place in the oven for 15 minutes until everything is warmed through, the cheese has melted and lightly browned
  • Scatter over the basil leaves to serve

Ingredients

  • 1 tbsp olive oil
  • 1 clove of garlic
  • ¼ tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 2 400g cans chopped tomatoes
  • 50g plant-based mozzarella
  • 20g plant-based parmesan
  • 5g basil leaves