Lentil and Potato Meatballs in Sauce

Name: Lentil and Potato Meatballs in Sauce
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 25
Ingredients: Potatoes 1.2 lbs; Precooked lentils drained 1 ¼ cup; Grana Padano PDO cheese 3.5 oz; Eggs (1 medium) 1.75 oz; Breadcrumbs ½ cup; Fine salt to taste; Extra virgin olive oil to taste; Rosemary 2 sprigs; Tomato purée 2.1 cups; Potatoes 0.7 lb; Shallot 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 30 min
Makes: 25 pieces
Cost: Low

PRESENTATION

Lentil and potato meatballs—really good stuff—are a delicious twist on classic Italian comfort food. They're perfect for anyone searching for a meat-free alternative. These vegetarian meatballs combine tender boiled potatoes with earthy lentils, creating a bite that's both moist and super satisfying. And look, in Italy, they're a lighter swap for traditional meatballs—ideal for those who want a hearty meal without the heaviness. Instead of frying, these meatless meatballs are pan-cooked. Really gives them a crispy edge, while keeping the inside soft.

Now, the homemade tomato sauce recipe—which is awesome—gets an extra kick by adding potato pieces. They soak up the tangy tomato flavors, making each bite a real treat. This dish is perfect for pleasing a crowd, especially if you have vegetarian guests or are just looking for a change. And, you know, when you need something easy on a weeknight but still crave great taste, these plant-based meatballs are just fantastic.

So, here's the deal: They’re a smart choice for those seeking a healthy meatball recipe that satisfies without compromise. The potatoes in both the meatballs and sauce keep everything hearty. And the lentils? Add that cozy, earthy flavor Italians love in their home cooking. Pretty much found all over Italy—from north to south—where families use simple ingredients for food that's golden when it hits the pan.

The best part? These Italian-style meatballs don’t require much fuss—just basic ingredients coming together for a dish that’s soft, warm, and a bit sweet from the sauce. Whether you're into easy vegetarian recipes or just want to try something that fits a meatless meal, this one ticks all the boxes. Share them with friends or family—no question—and you’ll see how a twist on tradition can delight everyone at the table. Enjoy this comforting dish that brings the heart of Italy right to your kitchen. Seriously good, and perfect for any occasion.

INGREDIENTS

Ingredients for about 25 meatballs: Potatoes 1.2 lbs (550 g); Precooked lentils 1 ¼ cup (250 g) - drained; Grana Padano PDO cheese 3.5 oz (100 g); Eggs 1.75 oz (52 g) - (1 medium); Breadcrumbs ½ cup (70 g); Fine salt to taste; Extra virgin olive oil to taste; Rosemary 2 sprigs

for the potato sauce: Tomato purée 2.1 cups (500 g); Potatoes 0.7 lb (300 g); Shallot 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lentil and Potato Meatballs in Sauce

To prepare the lentil and potato meatballs in sauce, first, boil the potatoes 1. It will take about 30-40 minutes, depending on their size. When the potatoes are almost cooked, pour the pre-drained lentils into a food processor 2 and blend them until you obtain a cream 3.

Transfer them into a large bowl, and when they are cooked, mash the potatoes inside 4. Add the grated Grana Padano PDO 5 and the egg 6.

Then chop the rosemary 7 and add it to the bowl 8. Mix everything with your hands 9.

Now add the breadcrumbs 10 and mix 11. Finally, adjust the salt and pepper 12.

and a drizzle of oil 13. Mix everything and set aside, meanwhile, prepare the sauce. Finely chop the shallot 14 and peel the potatoes 15.

Cut into large cubes of about 1 inch 16. Now pour a drizzle of oil into a pan and stew the shallot for 7-8 minutes over medium heat. When well stewed, add the potatoes 18.

Sauté the potatoes for 2 minutes 19 and pour in the tomato puree 20. Add a little water to dilute the sauce 21.

Salt, pepper, and mix well 22. Cover with a lid and let it cook for 40 minutes, stirring occasionally. Meanwhile, shape the meatballs using about 1 oz of the mixture and form into round shapes 34.

Continue this way until they are all formed, placing them one by one on a tray 25. You will get about 25. Once finished, take a non-stick pan, pour a drizzle of oil, and heat it on the stove. Place the meatballs inside and cook them for 4-5 minutes. Using a spatula, turn them gently 27.