Lentil meatballs cooked in tomato sauce: mixture based on drained lentils, breadcrumbs, Parmesan and aromatic herbs, browned in a pan with garlic and then cooked in tomato purée, finished with fresh basil.
Drain the lentils well and transfer them to a bowl.
Add breadcrumbs, grated Parmesan, aromatic herbs and a pinch of salt; mix until you obtain a dry but moldable mixture (the consistency should resemble slightly damp sand).
Form the meatballs one by one with your hands, compacting them well.
Heat a drizzle of extra virgin olive oil in a frying 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 purée over the meatballs, adjust the salt, cover with a lid and let cook for a few minutes until the sauce is flavored and the meatballs are cooked through.
At the end of cooking add torn fresh basil and let it infuse for a minute before serving.
Serve hot, accompanied by rustic bread or pasta, if desired.
Bowl
Colander
Frying pan
Lid
Spoon or spatula
Store in the refrigerator for 2–3 days in an airtight container. Can be frozen (raw or cooked) for about 1 month.
Vegetarian recipe. To obtain firmer meatballs add more breadcrumbs; for softer meatballs use less. Also great frozen; reheat with a little sauce before serving.
Italia, 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 |
