Lentil Meatballs

Lentil Meatballs

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February 11, 2022
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Category Main
Country Italy
Prep 10 mins
Cook 10 mins
Ready-in 20 mins
Skill Level Easy


240 gr. cooked and drained lentils
1 teaspoon abundant tahina (optional)
1 shallot
3 mint leaves
rosemary q.b.
1 tsp plenty of curry powder
4-5 tablespoons flour
salt q.b.
ground chilli q.b.
peanut oil (or sunflower) q.b. for frying

Nutritional Table

Energy 284
Protein 6 g
Lipids 17 g
Carbohydrate 81 g
Phosphate 119 mg
Potassium 264 mg

Cooking Method


  1. Drain and rinse the lentils well and put half of them in a mixer together with the shallot, tahina, curry, rosemary, oregano, mint and a pinch of salt.
  2. Chop everything coarsely and transfer the mixture to a bowl, to which you will add the chilli and the flour.
  3. Mix and add the remaining un chopped lentils. The mixture should be quite dry, so if necessary, add additional flour.
  4. Form with the hands of the balls with the mixture and pass them in the flour.
  5. The meatballs will have to cook for about 2′ or 3′ per side to form a golden crust, but remain fluffy inside.