Lentil Meatballs with Lemon Pesto Penne
Ingredients
- 500g pasta
- 1 400ml can brown lentils
- 2 cups water
- 2 eggs
- 1 tablespoon extra-virgin olive oil
- 3/4 cup ricotta
- 1/4 cup vegan Parmesan
- 2 cloves garlic
- 1/2 teaspoon fennel seeds
- 2 tablespoons fresh flat-leaf parsley
- Pinch dried thyme
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 2/3 cup fresh bread crumbs
Lemon pesto sauce
- 1 clove garlic
- 1/4 cup pine nuts
- Grated zest and juice of 1 lemon
- Pinch of sea salt
- 1 cup packed fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 2 tablespoons vegan Parmesan cheese
- 2 tablespoons water
Preparation
Cook the 500g pasta according to package instructions until al dente.
Place the lentils in a food processor and pulse until it forms a chunky puree.
Transfer to a large mixing bowl and add the eggs, olive oil, ricotta, vegan Parmesan, garlic, fennel seeds, parsley, thyme, salt, and pepper. Stir to combine well.
Stir in the bread crumbs and let sit at room temperature for 15 minutes.
Preheat the oven to 200°C and line a rimmed baking sheet with parchment paper.
Roll the mixture into balls using about 2 tablespoons each and arrange on the baking sheet. Brush with olive oil.
Bake until golden brown, gently turning over halfway through, for 15 to 20 minutes. Remove and let cool slightly.
Serve the lentil meatballs with the cooked pasta and a drizzle of lemon pesto sauce.
Lemon pesto sauce
In a food processor, blend the garlic, pine nuts, lemon zest, lemon juice, and salt until smooth.
Add the olive oil and vegan Parmesan, and blend again.
Add water to achieve a thinner consistency.
Notes
Meatballs are loved worldwide with cultural variations like Italy's polpette, India's kofta, Sweden's köttbullar, and Vietnam's xiu mai.
They are versatile and can be made vegetarian using ingredients such as lentils, mushrooms, or courgettes.
