Why make this recipe
Italian veggie balls are a delicious and healthy option that everyone can enjoy. Packed with lentils, spinach, and nuts, they are full of flavor and nutrients. This dish is perfect for a family dinner or a casual get-together with friends. Plus, it’s an excellent way to incorporate more vegetables into your meals while keeping it satisfying.
How to make Italian veggie balls
Ingredients:
- 225g/8oz dried brown lentils
- 2 onions, finely chopped
- 1 tbsp olive oil, plus a tsp extra for greasing
- 4 garlic cloves, crushed
- 100g/3½oz baby spinach
- 4 tbsp pesto
- 1 lemon, zest only
- 50g/1¾oz pine nuts, toasted (or finely chopped almonds, or whole oats for a nut-free option)
- 1 large free-range egg
- 50g/1¾oz fresh breadcrumbs (wholemeal or white)
- 300g/10½oz dried spaghetti
- 2 x 400g tins chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp red wine vinegar
- 1 tbsp granulated or caster sugar
- Few basil leaves, plus extra to serve
- Salt and freshly ground black pepper
Directions:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Cook the lentils in a large pot of boiling water for 20–25 minutes until soft. Drain them well and let them sit in the sieve for 5 minutes to dry.
- While the lentils are cooking, heat a pan over medium heat and fry the chopped onions in olive oil until soft, about 10 minutes. Add in the garlic and cook for 2 more minutes.
- Scoop half of the onion mixture into a food processor, leaving the rest in the pan for the sauce.
- In a colander, wilt the spinach with boiling water. Once cool, squeeze out as much water as possible.
- Add the cooked lentils, sautéed onions, wilted spinach, pesto, and lemon zest to the food processor. Pulse until combined but still a bit chunky.
- Transfer to a mixing bowl, add the egg and breadcrumbs, and season with salt and pepper. Mix well.
- Roll the mixture into 20 balls and place them on a greased baking tray. Bake for 15–20 minutes until golden-brown and firm.
- In the meantime, make the sauce. Add the chopped tomatoes, tomato purée, vinegar, and sugar to the pan with the remaining onions. Stir in 500ml/18fl oz of water, some basil leaves, and a bit of salt and pepper. Simmer for 15–18 minutes.
- Cook the pasta according to the packet instructions.
- Once the veggie balls are cooked, stir them into the sauce. Top with extra basil leaves and serve over the spaghetti.
How to serve Italian veggie balls
Serve the veggie balls hot on a plate, generously topped with the rich tomato sauce. Scatter fresh basil leaves on top for extra flavor and freshness. Pair this meal with a side salad for a complete dining experience.
How to store Italian veggie balls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just place them in a freezer-safe container, and they will keep for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Tips to make Italian veggie balls
- Ensure that the lentils are well-drained and dry to help the veggie balls hold together.
- Experiment with different herbs and spices, such as oregano or chili flakes, for added flavor.
- If you want a gluten-free option, use gluten-free breadcrumbs or oats.
Variation
You can add grated carrots, zucchini, or other veggies to the mix for extra nutrition. For a dairy-free option, make sure to use dairy-free pesto.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the veggie balls and sauce ahead of time. Store them separately in the fridge and bake them just before serving.
2. What can I use instead of lentils?
You can substitute lentils with cooked quinoa or chickpeas for a different texture and flavor.
3. Are these veggie balls suitable for freezing?
Absolutely! Just freeze the baked veggie balls and sauce separately, and they will keep well for a few months.
