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