Go Back

Italian Veggie Balls with Spaghetti

Italian Veggie Balls are baked lentil meatballs served with spaghetti and tomato sauce.Made with spinach, pesto, and lemon zest for incredible flavor.A healthy, protein-rich vegetarian dinner perfect for any night.

Print Recipe Pin Recipe
Prep Time 20 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the Veggie Balls

  • 225 g dried brown lentils
  • 2 onions finely chopped
  • 1 tbsp olive oil
  • 4 garlic cloves crushed
  • 100 g baby spinach
  • 4 tbsp pesto
  • Zest of 1 lemon
  • 50 g toasted pine nuts
  • 1 large egg
  • 50 g fresh breadcrumbs
  • Salt
  • Freshly ground black pepper

For the Tomato Sauce

  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp red wine vinegar
  • 1 tbsp granulated sugar
  • Few basil leaves
  • Salt
  • Freshly ground black pepper
  • 500 ml water

To Serve

  • 300 g dried spaghetti
  • Extra basil leaves

Instructions
 

  • Preheat the oven to 200°C (180°C fan) and lightly grease a baking tray.
  • Cook the lentils in boiling water for 20–25 minutes until tender. Drain thoroughly and leave to dry for 5 minutes.
  • Heat olive oil in a frying pan over medium heat. Cook the onions for about 10 minutes until softened. Add the garlic and cook for another 2 minutes.
  • Transfer half of the onion mixture to a food processor and reserve the remaining half in the pan for the sauce.
  • Place the spinach in a colander and pour boiling water over it to wilt. Allow it to cool slightly, then squeeze out as much moisture as possible.
  • Add the cooked lentils, spinach, pesto, and lemon zest to the food processor. Blend until combined but still slightly textured.
  • Pulse in the pine nuts. Transfer the mixture to a bowl and stir in the egg and breadcrumbs. Season generously with salt and pepper.
  • Shape the mixture into approximately 20 balls and arrange them on the prepared baking tray.
  • Bake for 15–20 minutes until golden brown and firm.
  • While the balls bake, prepare the sauce. Add chopped tomatoes, tomato purée, vinegar, sugar, water, basil leaves, salt, and pepper to the pan with the reserved onions.
  • Simmer for 15–18 minutes until slightly thickened.
  • Cook the spaghetti according to package directions.
  • Add the Italian Veggie Balls to the sauce and gently stir to coat.
  • Serve over spaghetti and garnish with fresh basil leaves.

Notes

  • Serve with garlic bread and a fresh green salad.
  • Whole wheat spaghetti works well for extra fiber.
  • Fresh basil adds the best flavor, but dried basil can be substituted.
  • Almonds or oats can replace pine nuts if preferred.