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Lentil meetballs

Course Main Course
Cuisine Spanish, Swedish, vegetarian
Tags comfort food, lentils, meetballs, protein, vegetarian
Author Silvia Cooks


To sauté

  • 2 garlic cloves finely chopped
  • 1 onion finely chopped
  • 2 celery stems finely chopped
  • 2 carrots finely chopped
  • 1 tsp dried rosemary or thyme
  • 6 mushrooms chopped

Other ingredients

  • 150 gr cooked lentils
  • 1 handful spinach or chard leaves
  • 100 gr oats
  • 75 gr walnuts
  • 50 gr grated parmesan or tofu
  • 3 eggs
  • salt and black pepper, to taste


  1. Heat up the oil in a pan to medium heat, add the onion and stir until they begint o soften. Add the garlic and stir. Cook for 2-3 mins.

  2. Add the celery, carrot, dried herbs and mix, let it cook for 5 mins.

  3. Add the sliced mushrooms and let it cook for another 5 mins.

  4. Using a food processor or hand blender, blend the sautéed vegetables with the other ingredients, until you get a chunky-like texture. Place in a bowl, flatten the surface of the dough and let it rest in the fridge for 20-30 mins. Preheat the oven to 180ºC.

  5. Shape the dough into balls, place them on a baking tray covered with baking paper. Bake them for 30-35 mins at 180ºC, flipping them after 20 mins to allow even cooking. You can bake them all or freeze some of the meetballs for some other time!

  6. Serve along with a sauce, along with pasta or rice.


To store:

If cooked - leave in the fridge for up to 3-4 days.

If frozen - place in a bag and consume within 3 months. Remember to bake them like mentioned above.