Baked lentil meatballs

Name: Polpette di lenticchie al forno
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 porzioni
Ingredients: 300 g di lenticchie rosse o verdi cotte (o 2 lattine); 80 g di pangrattato; 1 uovo; 50 g di Parmigiano Reggiano grattugiato; 2 spicchi di aglio tritati; Prezzemolo, cumino, paprika; Olio extravergine, sale, pepe; 150 g di yogurt greco; Menta fresca; Aglio; Limone

Polpette di lenticchie al forno

Vegetarian dish

Vegetarian lentil meatballs with breadcrumbs and herbs, baked in the oven: crispy on the outside, soft on the inside. With yogurt sauce.

45 min

4 servings

Easy

Lentil meatballs are one of the most complete and satisfying vegetarian options: rich in protein, economical, and easy to prepare. They're baked without frying. The texture of cooked and partially crushed lentils is perfect for forming compact meatballs that don't fall apart during cooking. Breadcrumbs and egg bind everything together. Excellent as a main course, but also in a sandwich as a vegetarian burger or on a salad plate.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the mixture

15 min

Drain and dry the lentils well. Mash with a fork, leaving some pieces whole (do not reduce to a paste). Add breadcrumbs, egg, Parmigiano Reggiano, garlic, parsley, cumin, paprika, salt, and pepper. Mix well. Let rest in the refrigerator for 15 minutes.

Shape and cook the meatballs

25 min

With wet hands, form walnut-sized balls (about 1.06 oz 30 g each). Arrange on parchment paper. Sprinkle with a drizzle of olive oilBake at 200°C (392°F) for 20-25 minutes, turning halfway through, until golden brown.

Prepare the sauce and serve

Mix the Greek yogurt with grated garlic, fresh mint, lemon juice, and salt. Serve the meatballs warm with the yogurt sauce on the side.

Chef's Tips

The lentils must be very dry: moisture will cause the meatballs to fall apart. Refrigeration for 15 minutes will firm them up. the mixture and facilitates shaping.