Ingredients
Scale
- 200 g pre-cooked puy lentils
- ½ onion diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 10 g fresh parsley
- 1 egg
- 50 g breadcrumbs
- 1 tablespoon milk
- 20 g pecorino cheese grated
- Salt and pepper
- Basil
- 400 g tomato and basil pasta sauce
- 300 g spaghetti
- 20 g pecorino cheese grated
Instructions
- Heat 0.5 tbsp of olive oil in a pan and add the diced onion and minced garlic. Sauté for 4-6 minutes until softened.
- In a food processor, combine the sautéed onions and garlic with puy lentils, parsley, egg, breadcrumbs, milk, cheese, and seasonings. Blitz until smooth.
- Using your hands, roll the mixture into balls; aim for smaller ones to yield about 15 meatballs.
- Place the meatballs on a baking sheet and spray with cooking oil. Bake for 15-20 minutes, flipping halfway through for even cooking.
- Cook the spaghetti according to the package directions and warm the pasta sauce in a separate pan.
- Add the baked meatballs to the pasta sauce, ensuring they are fully coated, then serve the spaghetti in bowls topped with the meatballs and sauce.
- Finish by grating additional cheese on top and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute pecorino cheese with parmesan if desired.
For an added flavor boost, experiment with herbs like oregano or thyme.
- Prep Time: 8 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg