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20 min + 25 min oven time

Lentil ‘meat’ balls

All you need to make these delicious 'meat' balls is a hand blender. They will get a nice toasty crust and stay soft on the inside. You can add bread-crumbs (paneermeel) to the mix if you want to make the balls firmer. You could also replace the rice by penne if you prefer them Italian-style.


4 servings

300 g
265 g
400 g
90 g
250 g
90 g

Basmati rice
Canned lentils
Canned tomatoes
Fresh tomatoes
Sundried tomatoes
Chestnut mushrooms

70 g
1 TBL sp
1/2 tea sp
1/2 tea sp
1 tea sp
1 tea sp
2 tea sp
2 cloves

Tomato puree
Chilli flakes
Ginger powder
Soy sauce


5 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into quarters
  3. Cut fresh tomatoes into wedges
  4. Preheat oven to 200 degrees C


40 min

pan 1b

Sauté onion and garlic

medium heat ~3 min

Add half of the sauteed onions and garlic into a bowl

keep the other half aside for the sauce, which is started after the balls enter the oven

Add sundried tomatoes, chestnut mushrooms, tomato puree and walnuts to the bowl

Add nutmeg, ginger, cinnamon, and soy sauce to the bowl and blend with a hand blender

until there are no big chunks left

Add lentils to the mix and form balls

form into golf ball-sized balls, use two spoons if you want to keep your hands clean (you don't have to blend the lentils)


Place the 'meat' balls in the oven

~25 min at 200°C, until they develop a golden-brown crust (they will stay soft on the inside)

pan 1b

Add fresh tomatoes, canned tomatoes, chilli flakes and oregano

lower heat, season with salt and pepper, and cover with lid and let everything simmer ~15 min

if you have some tomato paste or canned tomatoes left when cooking less portions, feel free to add them for some extra sauce

pan 2

Cook rice

~10 minutes


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