Lentil meatballs cooked in tomato sauce: a mixture based on drained lentils, breadcrumbs, parmesan, and herbs, browned in a pan with garlic and then cooked in tomato puree, finished with fresh basil.
Drain the lentils well from the liquid and transfer them to a bowl.
Add breadcrumbs, grated parmesan cheese, herbs, and a pinch of salt; mix until obtaining a dry but moldable mixture (the consistency should resemble slightly wet sand).
Form the meatballs one by one with your hands, compacting them well.
Heat a drizzle of oil in a pan with a crushed clove of garlic; add the meatballs and brown them on both sides until lightly golden.
Remove the garlic, pour the tomato puree over the meatballs, adjust salt, cover with the lid and let cook for a few minutes until the sauce has flavored and the meatballs are cooked.
At the end of cooking, add torn fresh basil and let it infuse for a minute before serving.
Serve hot, accompanied by homemade bread or pasta, if desired.
Bowl
Colander
Pan
Lid
Spoon or spatula
In the refrigerator for 2-3 days in an airtight container. They can be frozen (raw or cooked) for about 1 month.
Vegetarian recipe. To make firmer meatballs, add more breadcrumbs; for softer meatballs, use less. Excellent even frozen; reheat with a bit of sauce before serving.
Italy, Campania
| Energy (kcal) | 432 |
| Carbohydrates (g) | 20.8 |
| of which Sugars (g) | 3.6 |
| Fat (g) | 34.33 |
| of which Saturates (g) | 4.91 |
| Protein (g) | 8.63 |
| Fiber (g) | 5.34 |
