Vegan and Gluten-Free Tomatoes Lentil Meatballs 

Vegan and Gluten-Free Tomatoes Lentil Meatballs 

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 55 min (COOK TIME: 10 min / PREP TIME: 45 min)

cooking sketch Easy

30 meatballs


POLPETTE meatballs

  • 200 g dry lentils
  • 300 g carrots
  • 30 g chickpea flour
  • 70 g breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • to taste salt
  • to taste pepper
  • 3 leaves bay
  • 1 sprig thyme

Tomato Sauce

  • 350 g Mutti tomato Puree
  • 3 leaves bay
  • 2 tablespoons extra virgin olive oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic

Vegan Béchamel

  • 125 ml soy-based vegetable milk
  • 8 g extra virgin olive oil
  • 8 tablespoons flour
  • to taste nutmeg
  • to taste salt
  • to taste pepper
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Vegan and Gluten-Free Tomatoes Lentil Meatballs : Method

  1. Start by filling a large pot with water, adding lentils, and a few bay leaves. Bring to a boil. Cook the lentils for 20-30 minutes or until softened.
  2. Once ready, drain them well and set them aside to cool.
  3. Clean the carrots, peel them, and steam (or boil) until they are soft. This will take about 15 minutes. You can do this while the lentils are cooking.
  4. Once ready, let the carrots cool.
  5. Transfer the lentils and carrots to a food processor with olive oil, salt, pepper, and thyme. Start the processor and blend the ingredients until you get a creamy but not perfectly smooth mixture.
  6. Transfer the mixture to a large bowl, then add chickpea flour and breadcrumbs. Mix these two ingredients well. You should achieve a firm and easily workable consistency with your hands (if needed, add more breadcrumbs).
  7. Take a portion of the mixture and form balls of about 20g each by rubbing the palms of your hands. Finally, roll the balls in breadcrumbs, covering them evenly.
  8. Fry the meatballs in hot oil for a couple of minutes until golden brown, then drain them on a plate covered with paper towels.
  9. For the tomato sauce heat a couple of tablespoons of oil in a large pan and sauté a crushed garlic clove. Add Mutti Tomato Puree, bay leaves, salt, and pepper to taste. Let the sauce simmer for about 5 minutes over low heat.
  10. For the vegan bèchamel, In a saucepan, combine flour and oil, whisking well. Place the saucepan on the heat, continuing to stir.
  11. When the ingredients begin to thicken, add soy-based vegetable milk while stirring continuously.
  12. Bring it to a gentle boil and turn off the heat when the béchamel begins to thicken. Season with nutmeg, salt, and pepper to taste.
  13. Now you can assemble the dish: add 2-3 tablespoons of tomato sauce to the center of the plate and spread it into a circular shape. Add touches of béchamel and, using a toothpick, create a decoration. Finally, place the meatballs in the center of the plate on top of the sauce.

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Also made with: Passata

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