When you fancy a satisfying pasta dish but want something healthy too, we have a solution for you! A rich and sweet tomato sauce (with our secret ingredient) perfectly coats the spaghetti! And you have the star of the show sitting right on top: our 4-ingredient baked lentil meatballs! A filling, vegetable-packed dish that's not only healthy but just as delicious as the real deal!
The first vegetarian meatball dish that we made was Mushroom Meatballs. I absolutely loved it, but after having the meal regularly for about a year, Seb decided to confess something: he didn't like it... I was in shock (not because Seb criticised my cooking, but because I liked those Mushroom Balls so much)!
Every cloud has its silver lining though! I started experimenting with other ingredients to make better, more flavoursome, juicy vegetarian 'meatballs'. And guess what? Seb loves these! Made with just 4 ingredients: green lentils, red onion, onion chutney and breadcrumbs, these are filling, moist, with a hint of sweetness and hold their shape wonderfully when baked!
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We served these easy lentil meatballs with a wonderful carrot, mushroom and tomato sauce! What makes a good tomato sauce? For us, it has to be rich, and there's no easier way to achieve that than to add some extra tomato paste to your chopped tomato-based sauce. If you want even more flavour, add a splash of balsamic vinegar too!
Preheat the oven to 180°C Fan.
First, prepare your lentil balls. Place drained and rinsed green lentils in a food processor and pulse to arrive at a rough paste.
Tip them into a bowl, add red onion, chutney and breadcrumbs. Season with salt and pepper and mix well.
Using your hands, shape 8 equal balls and place them on one side of a large baking tray.
Place quartered mushrooms on the other side of your lentil ball tray, drizzle them with olive oil and sprinkle with some salt. Then put the tray in the oven for 20 minutes.
In the meantime, heat 2 tablespoon of oil in a frying pan. Add the grated carrots and chopped garlic and fry on medium heat for about 5 minutes until starting to soften.
Add tomato paste, chutney, mixed herbs and crumble in a stock cube. Finally, add 100ml of water and a tin of chopped tomatoes. Mix and leave to cook on medium heat for 10 minutes. When the mushrooms are cooked, stir them into the sauce, just before serving. Taste and adjust the seasoning if needed.
In the meantime, cook your spaghetti. To serve, divide the pasta between bowls, top with tomato sauce and lentil balls!
For other Vegan recipes, please visit our selection here. You might like our recipes for:
- Middle Eastern Falafel with Couscous & Red Shatta
- Green Bean and Chickpea Biryani with Crispy Onions
- Vegan Yasai Pad Thai
Easy Lentil Meatballs with Spaghetti
Equipment
- Food Processor or Powerful Smoothie Maker
Ingredients
For the Lentil Balls:
- 1 tin of green lentils (400g) drained and rinsed
- 1 small red onion finely chopped
- 1 tablespoon red onion chutney
- 30 g breadcrumbs
For the Sauce:
- 150 g closed cup mushrooms quartered
- 2 tablespoon oil
- 2 garlic cloves finely chopped
- 1 carrot coarsely grated
- 1 tablespoon tomato paste
- 1 tablespoon red onion chutney
- 1 vegetable stock cube + 100 ml of water
- 1 teaspoon mixed dried herbs
- 1 tin chopped tomatoes
- 170 g spaghetti
Instructions
- Preheat the oven to 180°C Fan.
- First, prepare your lentil balls. Place drained and rinsed green lentils in a food processor and pulse to arrive at a rough paste.
- Tip them into a bowl, add red onion, chutney and breadcrumbs. Season with salt and pepper and mix well.
- Using your hands, shape 8 equal balls and place them on one side of a large baking tray.
- Place quartered mushrooms on the other side of your lentil ball tray, drizzle them with olive oil and sprinkle with some salt. Then put the tray in the oven for 20 minutes.
- In the meantime, heat 2 tablespoon of oil in a frying pan. Add the grated carrots and chopped garlic and fry on medium heat for about 5 minutes until starting to soften.
- Add tomato paste, chutney, mixed herbs and crumble in a stock cube. Finally, add 100ml of water and a tin of chopped tomatoes. Mix and leave to cook on medium heat for 10 minutes. When the mushrooms are cooked, stir them into the sauce, just before serving. Taste and adjust the seasoning if needed.
- In the meantime, cook your spaghetti.
- To serve, divide the pasta between bowls, top with tomato sauce and lentil balls!
Nutrition
Dannii says
Such a delicious vegan alternative. Even my kids loved them.
Ieva says
That's amazing! This makes me very happy 🙂
Amanda says
I'm guilty of not using lentils enough although I do find them tasty and nutty. This recipe was delicious and nobody missed the meat. I really loved the addition of onion chutney too.
Ieva says
That's exactly how we feel about lentil meatballs - meat is definitely not missed in these 🙂
Natalie says
Love your vegetarian meatballs! This is a great family meal everyone enjoyed, thanks!
Ieva says
You are most welcome 🙂
kushigalu says
Amazing combination of flavors. I will be making this for dinner soon. Thanks
Ieva says
Thanks!
Katherine says
What a perfect meat-free dinner! Really easy too.
Ieva says
Thanks, Katherine! Glad you like it! 🙂
Farah says
Yum! I wouldn't miss the meat in these they look amazing! Love that they combine both lentils and mushrooms. Can't wait to try these out!
Lubna says
Omg...what a delicious recipe. Love the idea of lentil meatballs. Perfect for my vegetarian food loving friends.
Ieva says
Thanks! Hope both vegetarians and the meat-lovers will enjoy them!
Saif says
This meatball spaghetti looks delicious. Now I am definitely going to make one today.
Charla says
Who knew lentils could make such incredible meatballs? I gotta try this recipe very soon!
Beth says
The lentil meatballs are so hearty and filling. Perfect for feeding a hungry family!