Baked Lentil Balls

Name: Baked Lentil Balls
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Precooked lentils 2 cups; Breadcrumbs 1 ¼ cup; Parmigiano Reggiano PDO cheese to be grated 1.75 oz; Pecorino cheese (to be grated) 1.75 oz; Eggs 2; Parsley 8 tbsp; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Natural plain yogurt ½ cup; Tabasco® to taste; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

So... Here's the thing, imagine merging the comfort of classic Italian polpette with a modern twist. These baked lentil meatballs come out of the oven with a crispy outside and a soft inside. Really, they’re made with simple, easy-to-find ingredients like pre-cooked lentils, breadcrumbs, and a good sprinkle of grated cheese. Baking them gives you a lighter, slightly more healthy option compared to the usual fried version, while still achieving that golden color and a tasty crunch.

You know, across Italy, each region has its own take on meatballs, but this version really really embraces the core of comfort food you can eat with your hands. And the sauce? Perfect as an appetizer at a party or a casual snack with friends, they bring all the flavors you expect from a great lentil meatballs recipe—cheesy, tender, and perfectly seasoned.

In different regions, these vegetarian meatballs make appearances at brunches, buffets, and casual family gatherings, usually accompanied by a cool and creamy spicy yogurt sauce. This dip adds a tangy kick, pairing perfectly with the moist insides of the meatballs. What makes these meatballs different is their convenience—they're easy to prepare ahead of time and reheat well, making them ideal for busy days or larger gatherings.

Whether you’re enjoying baked lentil meatballs as a healthier snack or incorporating more plant-based options into your meals, this dish fits seamlessly. It showcases how Italian cuisine can be both traditional and fresh, blending flavors with lighter cooking techniques. Seriously good. These meatballs have that homey vibe without leaving you feeling heavy, offering a satisfying, golden bite without all the grease. For sure. For anyone eager to explore different lentil recipes or simply seeking a fresh take on meatless favorites, these meatballs are a must-try. They're a proof to how versatile and enjoyable Italian food can be, balancing both old and new culinary styles effortlessly. Which is great, right?

INGREDIENTS

for about 20 balls: Precooked lentils 2 cups (400 g); Breadcrumbs 1 ¼ cup (150 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to be grated; Pecorino cheese 1.75 oz (50 g) - (to be grated); Eggs 2; Parsley 8 tbsp (30 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

for the spicy yogurt sauce: Natural plain yogurt ½ cup (100 g); Tabasco® to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Baked Lentil Balls

To prepare the baked lentil balls, drain the pre-cooked lentils and rinse them well, then transfer them to the food processor 1. Add the grated cheeses 2 3.

Add 1 cup of breadcrumbs 4 and the eggs 5. Complete with parsley, then season with salt and pepper 6.

Drizzle with a little extra virgin olive oil 7. Close the food processor 8 and blend until you get a homogeneous but not too fine mixture 9.

Transfer the mixture to a bowl, take small portions and form the balls 10; with these quantities, you'll get about 20. Roll the balls in the remaining breadcrumbs to coat them well 11, then place them on a baking tray lined with parchment paper and greased with a bit of oil 12.

Drizzle the surface with a little oil 13 and bake in a preheated static oven at 340°F for 25-30 minutes; if you want them more golden, turn on the grill to 390°F in the last 5 minutes 14. Meanwhile, prepare the sauce by mixing the yogurt with a few drops of Tabasco 15.

Adjust the salt 16 and add a little oil, then mix well 17 until you get a homogeneous cream. Serve the baked lentil balls hot, accompanied by the spicy yogurt sauce 18!

Storage

Baked lentil balls can be stored in the refrigerator for a couple of days without the accompanying sauce.

You can freeze the balls after cooking.

The spicy yogurt sauce can be stored in the refrigerator for one day.

Tip

To get firmer balls, let the mixture rest for 10-15 minutes in the refrigerator before forming them, and adjust the breadcrumbs based on how moist the lentils are.

For the translation of some texts, artificial intelligence tools may have been used.

Baked Lentil Balls

PRESENTATION

INGREDIENTS

How to prepare Baked Lentil Balls

Storage

Tip

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