Lentil Meatballs With Mushrooms And Macadamia Nuts

Name: Lentil Meatballs With Mushrooms And Macadamia Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatballs; 100 grams brown lentils; 210 milliliters vegetable stock; 1 small onion, cut into quarters; 1 garlic clove; 125 grams fresh mushrooms (paris, cremini or Portobello), cut into quarters; 80 grams macadamia nuts (you can also use walnuts or hazelnuts); 0.5 teaspoons dried basil; 1 egg; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; For the tomato sauce; 1 tablespoon olive oil; 1 small onion, finely diced; 2 garlic cloves, finely diced; 125 milliliters white wine; 780 grams (1 large can) canned tomato, roughly crushed; 1 bay leaf; springs of fresh thyme (you can also use fresh oregano); Salt and freshly ground black pepper, to taste

Servings: persons

For the meatballs
100 grams brown lentils
210 milliliters vegetable stock
1 small onion, cut into quarters
1 garlic clove
125 grams fresh mushrooms (paris, cremini or Portobello), cut into quarters
80 grams macadamia nuts (you can also use walnuts or hazelnuts)
0.5 teaspoons dried basil
1 egg
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
For the tomato sauce
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, finely diced
125 milliliters white wine
780 grams (1 large can) canned tomato, roughly crushed
1 bay leaf
springs of fresh thyme (you can also use fresh oregano)
Salt and freshly ground black pepper, to taste

1
In a small saucepan, put the lentils and vegetable stock. Bring to a boil and let cook for 15 to 20 minutes (the lentils should be cooked but hold their shape).
2
In the food processor, put the cooked lentils, the onion, the garlic clove, the mushrooms, the macadamina nuts, the breadcrumbs and the dried herbs. Press a few times to chop and mix. Add the egg and season with salt and freshly ground black pepper. Press a few more times to mix.
3
Preheat the oven to 200u00b0 C. Line a baking tray with parchment paper and brush with olive oil.
4
Take small portions of the lentil mixture and shape them into balls (this amount makes about 12 balls the size of a golf ball). Place them on the lined tray and brush each with olive oil. Bake in the preheated oven for 30 minutes.
5
While the lentil meatballs are in the oven, make the tomato sauce. In a saucepan, heat the olive oil and saute the onion and the garlic, until they are translucent. Add the white wine and let evaporate. Add the tomatoes and their juices, bay leaf and thyme and season with salt and freshly ground black pepper. Cover and cook for 20 minutes on low heat.
6
Cook the spaghetti, or any other pasta that you want to use, according to the instructions on the package. Serve the lentil meatballs with the tomato sauce and the spaghetti.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the meatballs, 100 grams brown lentils, 210 milliliters vegetable stock, 1 small onion, cut into quarters, and more.

Yes, Lentil Meatballs With Mushrooms And Macadamia Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!