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Vegetarian Italian Inspired Lentil And Mozzarella Meatballs Recipe

Our recipe for these Italian style lentil, rice and mozarella vegetarian meatballs makes around 16 balls. Remember to leave time to soak the lentils. Serve with a classic tomato sauce and spaghetti or pasta of your choice.

Posted by: michael
On: 04/11/2013

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Recipes for kids

You will need

Ingredient	Add
1 cup or 200g Puy lentils, soaked for at least 4 hours OR		More products
1 cup or 200g black Beluga lentils, soaked for at least 4 hours OR		More products
1 cup or 200g red split lentils		More products
1/2 cup or 100g red rice or rice of your choice		More products
125g mozzarella cheese	Awaiting stock	More products
1 red onion, finely chopped		More products
4 garlic cloves, crushed		More products
1 bunch fresh basil, chopped	Awaiting stock	More products
a few drops extra hot cayenne pepper sauce, optional	Awaiting stock	More products
sea salt and freshly ground black pepper to taste
a little extra virgin olive oil	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Rinse and drain the lentils and the rice and place them in a saucepan with about 3 cups (750ml) water. Bring to the boil, lower the heat and cook gently for about 15 to 25 minutes, or until the lentils and the rice are soft. The cooking time will vary depending on the lentils and the rice you choose, and how long you pre-soak them : red split lentils will cook in 15 minutes, Puy lentils in about 25 minutes.
Drain the rice and lentils well and allow to cool for a few minutes.
Using a potato masher or a fork or an immersion / hand blender, mash the rice, lentils, roughly chopped mozzarella, onion, garlic, basil and cayenne if using.
Season with sea salt and freshly ground black pepper to taste and place in the fridge for 30 minutes to firm.
Preheat the oven to 180C and line a baking tray with baking parchment.
Take the mixture out of the fridge and form about 16 balls with your hands. Brush the ball with olive oil, place them on your prepared baking tray and bake for 15 to 20 minutes, turning them every 5 minutes or so to ensure they are evenly browned.
Serve with wholegrain spaghetti and homemade tomato sauce.