The real question is why would you want meatless lentil balls to pass as meatballs? They are lentil balls but the name isn’t very catchy.

Nutritionist Becky Taee likes a challenge and wanted Noni Needs to taste her latest recipe: meatless meatballs.

How did they go down? Listen to find out.

Ingredients

LENTIL ‘MEATBALLS’

Adapted from https://tasty.co/recipe/lentil-meatballs Serves 4

3 tbsp olive oil, divided

4 cloves garlic, minced

1 large onion, finely diced

400g tin of green lentils (drained)

1 egg, lightly beaten

1 tablespoon tomato paste

1/2 – 25g pack flat leaf parsley, chopped

35g grated parmesan cheese

1 tbsp whole wheat breadcrumbs

1 1/2 tbsp Italian seasoning

400g tin of chopped tomatoes

Salt and pepper, to taste

Smoked paprika and chilli flake (optional)

Method

1. Preheat oven to 190°C (170°C Fan) and heat 1 tbsp olive oil in a

large sauté pan or shallow casserole over medium heat.

2. Fry onion and a pinch of salt until soft, then add garlic, Italian

seasoning and black pepper, cooking until fragrant and lightly golden and remove from heat.

3. Tip 1/2 the onion and garlic mixture into a food processor along

with lentils, paprika (if using), egg, 1 tbsp of olive oil, tomato paste, parsley, Parmesan, bread crumbs, and pulse to a coarse consistency.

4. Put tinned tomatoes and chilli flakes (if using) in the pan with the

remaining onion and garlic and simmer for about 10 minutes.

5. Use a spoon to scoop out about 1 – 2 tbsp of mixture and, using

damp hands, carefully form into balls.

6. Arrange on a parchment paper-lined baking sheet, drizzle with

remaining oil and bake until golden about 10-20 minutes, turning carefully half way.

7. Serve with tomato sauce and cous cous or your favourite pasta.

I used chive in place of parsley, can also use coriander or fresh herb of your choice
In place of dried Italian Herbs, use whatever is on hand eg parsley, basil, mixed herbs
When processing lentil mixture, keep a chunky texture… not too smooth!
For kids (and grown ups) who aren’t tomato-lovers, simmer sauce longer for a smoother consistency