Vegetarian Spinach Meatballs

Vegetarian Spinach ‘Meatballs'


In a food processor, combine lentils, spinach, pine nuts and eggs and blitz until mixed but still chunky. Remove and pour into a mixing bowl and add the breadcrumbs, oregano and salt and pepper. Mix until well combined. Form into round ‘meatballs’ adding more breadcrumbs if necessary. Roll the balls in breadcrumbs then fry over med-high heat in a large frypan in 1 tablespoon of the olive oil until browned on all sides. Remove from pan and set aside.

Cook spaghetti to packet instructions. While spaghetti is cooking, add remaining oil to the frypan and fry onion until soft, adding garlic for 1 minute until fragrant but not brown. Add tomatoes, passata, stock, balsamic vinegar, sugar and herbs and simmer for 5 mins. Season with salt and pepper and chilli flakes if required. Taste and add further seasoning if required. Add the spinach balls back into the pan and coat with the tomato sauce and simmer gently until they are heated through.

Drain the cooked spaghetti and divide between the bowls, top with the meatballs and sauce and serve with parmesan cheese.