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Lentil meatballs

Easy, 20 minutes

Lentil meatballs

Level: Easy

Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 2 people

Country: Italy


Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia


  • 240 gr. cooked and drained lentils
  • 1 teaspoon abundant tahina (optional)
  • 1 shallot
  • 3 mint leaves
  • rosemary q.b.
  • oregano
  • 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

Calories per serving

284 kcal


g 81


g 17


mg 119


mg 264


g 6


  1. Drain and rinse the lentils well and put half of them in a mixer together with the shallot, tahini, 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 into 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.

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